Ingredients
48chocolate sandwich cookies,crushed
12tbspunsalted butter,melted
3cupsblueberry
1½cupsstrawberry,stemmed, hulled, and quartered
1½cupsraspberry
¾cupgranulated sugar
3tbspcornstarch
4tbspwater
½tspcinnamon
½tspsalt
1cupfresh mixed berries
whipped cream,for serving
Preparation
Line a baking sheet with parchment paper.
In a medium bowl, mix together the cookie crumbs and butter until fully incorporated.
Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm for about 1 hour.
In a medium saucepan over medium-low heat, combine the blueberries, strawberries, raspberries, and sugar. Stir for about 5 minutes until the sugar dissolves.
In a small bowl, whisk together the cornstarch and water until a smooth paste forms.
Add the cornstarch slurry to berries and stir to combine. Stir in the cinnamon and salt.
Let the berry mixture cool completely for about 1 hour, before pouring over the crust. Top with the mixed berries.
Slice into 12 bars and serve with a dollop of whipped cream. Enjoy!
