Ooey Gooey Rosé Bars
I woke up this morning feeling experimental. Legit, the first thought in my brain this morning was this recipe that I wanted to try and tweak. What you will learn about me, is that I really love Rosé but I have never baked with it but let me tell you, these bars were fire. I think that they would make the perfect addition to a Sunday Funday, brunch, or just a wine night! Wine Not? haha jk. Check it out below...
Prep Time: 30 minutes/Bake Time: 40 mins
- 1 Cup of Rosé (I used sparkling Chandon for this one but you can also use any still wine for your version)
- 3 Large Strawberries Diced
- 1 Strawberry Cake Mix
- 16 oz Powdered Sugar
- 1/2 cup of oil
- 3 eggs
- 1/2 cup of granulated sugar
- Oil Spray
- 2 tsp of vanilla extract
- 8oz packaged cream cheese (softened)
What you will need: sauce pan, hand mixer, 9 x 13 baking dish (any baking dish is fine), blender, mixing bowls
Let's. Do. This
- Preheat oven to 350 degrees
- In a sauce pan, add diced strawberries, 1 cup of Rosé, 1 tsp of Vanilla Extract and 1/2 cup of granulated sugar on medium heat until it begins to simmer.
- Remove from heat and place in the fridge for about 30 mins to cool.
- In a mixing bowl, pour the cake mix, 1 egg and 1/2 cup of oil and mix.
- The mixture will be thick similar to dough, spreadable by not stretchy.
- Spray your baking dish and then place the mixed cake mix into the dish and spread to cover the bottom of the pan and set aside.
- In a separate mixing bowl, mix the cream cheese to get a smooth texture. Add in the 1/2 tsp of vanilla extract and 2 eggs and keep mixing for a minute. Add in all of the powdered sugar and you should start to see an icing like consistency form.
- Fold in the strawberry rosé mixture into the icing and then pour over the cake mixture.
- Pop in the over for 40 mins or until the center is settled.
- Let it cool for 10-15 mins and then cut them into bars. You can also decorate with strawberry slices.