Champion Cherry Bars Food

EASY CHERRY BARS

Steps:

• Preheat oven to 350 degrees. Spray a 15x10 sheet pan with baking spray.
• In a stand mixer, cream butter, sugar, and salt on medium speed until light and fluffy.
• Add eggs, one at a time, then add extracts.
• Gradually fold in flour to butter mixture until combined and dough forms.
• Press 3 cups dough into prepared pan.
• Spread with cherry pie filling covering all the dough evenly.
• Drop remaining dough by teaspoonfuls over filling.
• Bake 35-40 minutes, or until golden brown.
• Cool completely in pan before glazing.

ALMOND CHERRY BARS

Steps:

• Pre-heat the oven to 350ºF.
• Start by mixing the flour, almond flour, sugar, sugar, baking powder, kosher salt, and lemon zest in a bowl.
• Add the butter and mix with a spatula until the butter is incorporated into the dry ingredients. You can also use your hands to make this easier. There shouldn't be any chunks of butter in the dough, it should be totally incorporated with the dry ingredients.
• Add the egg, almond extract, and lemon juice.
• Fold to combine all the ingredients, until a soft dough has formed. It will be sticky, like a cookie dough.
• In a bowl, mix the pitted cherries, with 3 tbsp of granulated sugar, and 1 tbsp of cornstarch. Set aside.
• Line the bottom of a 9x9" or 8x8" pan with parchment paper.
• Spread half of the dough on the bottom of the pan.
• Pour the cherries over dough and spread evenly.
• Spread out the other half of the dough on top of cherries. Just drop equal amounts evenly distributed over the cherries. You can use a cookie scoop to do this, as I show on the video.
• Then use your hands to help spread out the dough and flatten it. If the dough is too sticky you may flour your hands lightly.
• Bake the bars for about 45 minutes, until the top is golden brown.
• Let the bars cool down before slicing.

CHERRY PIE COOKIE BARS

Steps:

• For the cookie bars: Preheat the oven to 375 degrees F.
• Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
• Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
• Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
• For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.

CHERRY BARS

Steps:

• Cream margarine and sugar. Add eggs, one at a time, stirring after each. Add flour and vanilla, mix well.
• Spread 3/4 batter into greased 9x13 pan, cover with cherry pie filling, and drop remaining batter by spoonfuls over the pie filling.
• Bake at 350 degrees for 35-45 minutes.
• Sprinkle with powdered sugar while still hot.

CHAMPION CHERRY BARS

Steps:

• Combine margarine, granulated sugar, and brown sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well blended. Add eggs and vanilla.
• Combine flour and baking powder; gradually add to mixture. Stir in vanilla milk chips, dried cherries and pecans. Spread dough evenly in greased 15x10x1-inch baking pan.
• Bake in a preheated 350 degree F oven 20 minutes, or until light golden brown.
• Do not over bake. Cool in pan, and then cut into bars. Store in airtight container. These bars freeze well.

QUICK AND EASY CHERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.

CHERRY BARS

Steps:

• Cream together butter and sugar. Add eggs and beat well. Beat in extracts. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.Spread 3 cups batter into a greased 15x10x1-in baking pan (Also works with 9x13 - baking time will be at least 35 minutes). Spread with pie filling. Drop the remaining batter by teaspoonfuls over pie filling. Bake at 350 for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack. Combine glaze ingredients, and drizzle over cooled bars.

CHERRY ALMOND BARS

Steps:

• Preheat oven 350 degrees.
• Spray 9x13 inch baking dish with oil.
• In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
• OR.
• Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
• Press mixture over bottom of baking dish.
• Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
• Meanwhile, in a bowl, stir flour, baking powder and salt.
• In a separate bowl, put beaten eggs then stir in brown sugar.
• Gradually stir in flour mixture, then add almonds and cherries.
• Spread over warm base.
• Bake in centre of oven until filling is set, 25 - 30 minutes.
• To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
• Gradually beat in 2 cups icing sugar until fluffy.
• Cover and set aside. Cool bars, then spread icing evenly over top.
• Refrigerate at least 2 hours before cutting into bars.
• Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
• Note: if you use the cherry juice for the frosting it will be a nice pink colour!