Go Back
- 2 cups root beer soda - 1 1/2 cups heavy cream - 1 cup powdered sugar - 3 tablespoons unflavored gelatin powder - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - Pinch of salt - Vanilla ice cream - Maraschino cherries - Extra root beer for drizzling When I prepare these delicious root beer cream bars, I focus on great ingredients. The main star is the root beer soda. Its sweet and spicy flavor makes these bars fun. I also add heavy cream to make the filling rich and smooth. Powdered sugar sweetens the mix perfectly. I use gelatin powder to help it set. For the crust, I crush graham crackers. They add a nice crunch. Mixing these crumbs with melted butter and a pinch of salt creates a tasty base. This combo holds everything together. You can make these bars even better with optional garnishes. A scoop of vanilla ice cream on the side adds creaminess. Maraschino cherries bring a pop of color and sweetness. A drizzle of extra root beer gives it that special touch. If you want the full recipe, check out the details above. The right ingredients make all the difference in creating this delightful dessert! - Combine graham cracker crumbs, melted butter, and salt. - Press mixture firmly into a greased baking dish. Start by mixing the graham cracker crumbs with melted butter and a pinch of salt. This mixture should feel moist but crumbly. Next, firmly press the mixture into the bottom of a greased baking dish. Use your fingers or a flat-bottomed glass to create an even layer. This crust will hold all the deliciousness that follows. - Mix cold water with gelatin powder. - Allow to sit for 5 minutes until thickened. In a small bowl, mix the cold water with the gelatin powder. Stir gently until it looks smooth. Let this sit for five minutes. Watching it thicken is fun! This step is key for a firm but creamy texture in your bars. - Heat 1 cup of root beer and dissolve bloomed gelatin. - Add remaining root beer and vanilla extract. In a small pot, heat one cup of root beer over medium heat. You don’t need it to boil, just warm enough. Remove it from the heat and add the thickened gelatin mixture. Stir until the gelatin dissolves completely. Then, add the rest of the root beer and a teaspoon of vanilla extract. This mixture will bring that classic root beer flavor right into your dessert. - Whip heavy cream with powdered sugar. - Gently fold in the root beer mixture. In a large mixing bowl, whip the heavy cream with powdered sugar until it forms soft peaks. This will take about 3-5 minutes. Once it's ready, gently fold in the root beer mixture. Be careful not to deflate the cream. This step creates a light and airy filling that pairs perfectly with the crust. - Pour cream mixture over the crust. - Cover and refrigerate for 4–6 hours until set. Pour the creamy root beer mixture over the graham cracker crust. Use a spatula to spread it evenly. Cover the dish with plastic wrap and place it in the refrigerator. Chill for at least 4 to 6 hours until the filling is set. Waiting can be hard, but trust me, it’s worth it! For the full recipe, you can check out the detailed instructions and tips to make this dessert a hit. To get the right consistency in your cream mixture, whip the heavy cream until it forms soft peaks. This means the cream holds its shape but is still smooth. Avoid over-whipping, or it may turn grainy. To check, lift the whisk; the peaks should gently fold back over. - Chill your mixing bowl and beaters before whipping. - Start at a low speed, then increase to medium. - Stop once you see soft peaks forming. To boost flavor, consider adding spices or extracts to your mixture. A pinch of cinnamon or nutmeg can add warmth. Almond extract pairs well with root beer too. For the best root beer flavor, choose a brand that uses real cane sugar. Some recommended brands include A&W, Barq's, and Virgil's. Serving is key to impressing your guests. I like to serve each bar on a plate with a scoop of vanilla ice cream. Drizzle extra root beer over the top for added flavor. For a playful touch, add a maraschino cherry on top. When cutting the bars, use a sharp knife dipped in hot water. This helps make clean slices and gives your bars a professional look. {{image_4}} You can change the flavor of root beer cream bars by using different sodas. Try cream soda for a smoother taste or cola for a classic twist. Both options add a fun new flavor. You can even layer chocolate or caramel for extra richness. This will give your bars a unique touch. If you want to impress friends, these changes will do the trick! If you need a gluten-free crust, use gluten-free graham cracker crumbs. They work just as well and taste great. For a dairy-free option, try coconut cream instead of heavy cream. It gives a nice flavor and texture. You can also find vegan gelatin to replace regular gelatin, making this dessert fit your needs. To make bite-sized root beer cream bars, use mini muffin tins. Just follow the same steps but pour less mixture into each cup. Bake them for about 15-20 minutes. The smaller size is perfect for parties or snacks. Be sure to check them often so they don’t overcook. These mini treats will be fun to share! To keep your root beer cream bars fresh, use a sealed container. Glass or plastic containers work well. If you do not have a container, wrap the bars tightly in plastic wrap. This keeps the moisture in and prevents them from drying out. Store them in the fridge to maintain their creamy texture. Yes, you can freeze root beer cream bars! This is a great way to save leftovers. To freeze them, cut the bars into squares first. Then, place them in a single layer on a baking sheet. Freeze until solid. After that, transfer them to a freezer-safe container. This helps keep their shape and texture. Remember to label the container with the date. These bars last about five days in the fridge. They may lose firmness after a few days, but they are still tasty. Look for signs of spoilage, such as a sour smell or changes in color. If you see any of these signs, it’s best to toss them. Enjoy your delightful dessert fresh whenever you can! Yes, you can use diet root beer. It changes the taste and texture slightly. The bars will be less sweet and may not have the same creamy feel. If you prefer a lighter option, diet root beer works fine. To cut the cream bars, use a sharp knife. Dip the knife in warm water for clean slices. Wipe the knife between cuts to keep the edges neat. This method helps keep the layers intact. You can swap heavy cream with coconut cream. Use dairy-free whipped topping for the filling. Make sure to check the gelatin as some brands are not vegan. These swaps help make the bars dairy-free. You can find pre-made root beer cream bars in specialty dessert shops. Some grocery stores may carry brands like Edy's or Haagen-Dazs. Check the frozen dessert aisle for options. Kids can help with many steps! They can mix the crust and press it down. They can also help fold the cream mixture. Just keep them away from sharp knives and hot stoves for safety. You’ve learned how to make delicious root beer cream bars step-by-step. With ingredients like root beer, heavy cream, and a graham cracker crust, you can create a tasty treat everyone will love. Remember, you can customize these bars with different flavors or garnishes. They are easy to store and perfect for sharing. Enjoy making this simple dessert with family and friends. You’ll impress everyone with your new skills!

Root Beer Cream Bars

Indulge in the sweet nostalgia of Root Beer Cream Bars! This easy recipe combines rich heavy cream with fizzy root beer for a creamy dessert that’s sure to impress. With a simple graham cracker crust and a delightful presentation, these bars are perfect for any occasion. Ready to make a treat everyone will love? Click through to explore this delicious recipe and bring a fun twist to your dessert table!
Print Recipe Pin Recipe

Ingredients
  

2 cups root beer (soda)

1 1/2 cups heavy cream

1 cup powdered sugar

1 teaspoon vanilla extract

3 tablespoons unflavored gelatin powder

1/4 cup cold water

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

Pinch of salt

Instructions
 

Preparieren des Bodens: In einer großen Schüssel die Graham-Cracker-Krümel, die geschmolzene Butter und eine Prise Salz gut vermengen, bis alle Krümel gleichmäßig bedeckt sind. Drücken Sie die Mischung fest auf den Boden einer gefetteten 9x9 Zoll Backform, um die Kruste zu bilden. Stellen Sie die Form in den Kühlschrank, während Sie die Füllung vorbereiten.

    Gelatine aufblühen lassen: In einer kleinen Schüssel das kalte Wasser mit der Gelatine-Pulver vermischen. Lassen Sie es 5 Minuten ruhen, bis es dicklich wird und aufblüht.

      Root Beer Mischung: In einem kleinen Topf 1 Tasse Root Beer bei mittlerer Hitze erhitzen, bis es anfängt zu köcheln. Vom Herd nehmen und die aufgeblühte Gelatine hineingeben. Rühren Sie ständig, bis sich die Gelatine vollständig aufgelöst hat. Fügen Sie das restliche Root Beer und den Vanilleextrakt hinzu. Lassen Sie die Mischung leicht abkühlen.

        Zubereitung der Sahnefüllung: In einer separaten Rührschüssel die Schlagsahne mit dem Puderzucker schlagen, bis weiche Spitzen entstehen. Vorsichtig die Root Beer Mischung in die geschlagene Sahne einfüllen und sanft unterheben, bis die beiden Mischungen gerade kombiniert sind.

          Schichten kombinieren: Gießen Sie die Root Beer Cream Mischung gleichmäßig über die gekühlte Graham-Cracker-Kruste in der Backform. Verteilen Sie die Mischung gleichmäßig mit einem Spatel.

            Kühlen: Decken Sie die Form mit Frischhaltefolie ab und stellen Sie sie für mindestens 4–6 Stunden oder bis die Füllung vollständig fest ist in den Kühlschrank.

              Servieren: Nach dem Kühlen die Riegel in Quadrate schneiden und kalt servieren.

                Vorbereitungszeit: 20 Minuten | Gesamtzeit: 6 Stunden | Portionen: 12

                  - Präsentation Tipps: Servieren Sie jeden Riegel auf einem Teller mit einem kleinen Scoop Vanilleeis daneben und träufeln Sie etwas zusätzliches Root Beer darüber für mehr Geschmack. Garnieren Sie mit einer Kirsche obendrauf für einen verspielten Touch!