{"id":1051,"date":"2023-08-31T17:43:40","date_gmt":"2023-08-31T22:43:40","guid":{"rendered":"https:\/\/easygayoven.com\/?p=1051"},"modified":"2023-09-04T13:41:22","modified_gmt":"2023-09-04T18:41:22","slug":"watermelon-strawberry-jello-bars","status":"publish","type":"post","link":"https:\/\/easygayoven.com\/watermelon-strawberry-jello-bars\/","title":{"rendered":"Watermelon-Strawberry Jello Bars"},"content":{"rendered":"\n
\"watermelon<\/figure>\n\n\n\n

I really don\u2019t like to give up on recipes. In fact, I can\u2019t remember the last time I said, You know what, this isn\u2019t working. Let\u2019s move on<\/em>. I should probably develop that skill as it would save me a lot of time and grief. But the feeling when, after a few rounds of failed batches, you finally get it right and the thing resembles the gauzy ideal you had formulated in your head \u2014 makes it kinda worth it. That’s what happened with these watermelon-strawberry jello bars. <\/a><\/p>\n\n\n\n

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It just wasn\u2019t working. <\/em>I kept winding up with a soggy bottom, which, duh, is going to happen when you\u2019re pouring liquid straight onto a cookie crust, but I decided to give it one last try and, thankfully, it was perfect.<\/a><\/p>\n\n\n\n

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How to make watermelon-strawberry jello bars<\/h2>\n\n\n\n

So let me tell you more about the recipe. Have you ever had strawberry jello pretzel salad? These bars are like that but a little bit more portable and made with watermelon (and also strawberry but I promise the interior really tastes like fresh watermelon). It also has a salty pretzel shortbread crust and creme fraiche whipped cream which is just the right amount of tangy and sweet. Then we have the watermelon-strawberry gelatin, which uses fresh fruit and powdered gelatin. Watermelon doesn\u2019t have a strong flavor, so I\u2019m amping it up with some strawberries we’re cooking down and straining. (I like to put the discarded strawberries on salad or ice cream!) And I promise you can taste both when it\u2019s all said and done.<\/p>\n\n\n\n

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I tried baking the base with foil and parchment lining the tin because I thought it would be easier to lift out the bars and cut them, but those both made it easier for the liquid to seep into the crevices and soften up the crust. Serving them straight out of the tin is easy, though!<\/a><\/p>\n\n\n\n

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Then on top is cr\u00e8me fra\u00eeche whipped cream, which comes together very quickly. I like to let that set for about an hour before cuttin in for cleaner slices, but you don\u2019t have to. And if you don\u2019t like cr\u00e8me fra\u00eeche, just replace it with the same amount of heavy whipping cream.<\/a><\/p>\n\n\n\n

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Breaking up this recipe into parts<\/h2>\n\n\n\n

You could break this work up into a couple parts. The jello needs to cool after you heat it up, which takes about an hour. Then, after you pour it over the crust, it takes about two or three hours to set up. You could make the crust, then wait to make the jello and the topping until the next day. Or you could make the crust, make the jello, allow that to cool, pour the jello on the crust, and wait overnight before topping it with the whipped cream and serving. I wouldn\u2019t wait more than 24 hours between the time you pour the jello in and serving as after that, the crust gets a bit soft. They are still totally edible as evidenced by my continuing to eat what\u2019s left in my fridge.<\/p>\n\n\n\n

Want more recipes like this one?<\/strong><\/p>\n\n\n\n