Blueberry Bars made with NILLA Wafers



18 servings
  • NILLA Crust:

  • 1 lb. finely crushed NILLA Wafers
  • 10 oz. all-purpose flour
  • 2¼ tsp. baking powder
  • ¾ tsp. kosher salt
  • 1 lb. unsalted butter, divided
  • Blueberry Topping:

  • 1½ lb. fresh blueberries
  • 9 oz. granulated sugar
  • tsp. cornstarch
  • 1½ fl oz port wine
  • 6 oz. blueberry jam

Nutrition per serving

Calories500 Total fat29 gSaturated fat17 gTrans fat1.5 gCholesterol70 mgSodium240 mgCarbohydrate57 gDietary fiber2 gProtein3 gVitamin A15 %DVVitamin C2 %DVCalcium6 %DVIron8 %DV

NILLA Crust:

Combine crushed cookies, flour, baking powder and salt. Stir in 2 1/4 cups melted butter (or 3/4 cup for trial recipe). Line 3 (8-inch) square pans with foil, with ends of foil extending over sides. (Or, line 1 pan for trial recipe.) Press 2 cups NILLA Crust mixture onto bottom of each prepared pan. Bake in 350°F standard oven 30 min. Cool.

Blueberry Topping:

Bring blueberries, sugar and remaining 3 Tbsp. butter (or 1 Tbsp. butter for trial recipe) to boil in medium heavy saucepan on medium-high heat, stirring frequently. Combine cornstarch and port wine; stir in jam and remaining butter. Add to blueberry mixture; cook until butter and jam are melted, stirring occasionally. Remove from heat; pour over crusts. Sprinkle with remaining NILLA Crust mixture.

Bake 20 min.; cool completely. Use foil handles to remove desserts from pan before cutting dessert in each pan into 6 bars.



Garnish 1 bar on each dessert plate with 2 NILLA Wafers and a few fresh blueberries.


Bars can be baked ahead of time. Cool, then refrigerate up to 2 days before serving.

© Mondelēz International group