Cherry Almond Bars Food
ALMOND CHERRY PEPITA BARS
This completely plant based fruit-and-nut snack has a light and chewy texture that comes from brown rice cereal and syrup. Dried cherries give it a burst of sweet-tart flavor that is balanced by flaky sea salt, almonds and pepitas. Wrap them individually for a satisfying snack that can be made ahead and taken on the go or packed in school lunches.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
- Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
- Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
- Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams
CHERRY ALMOND NANAIMO BARS
Very rich bars - do not remain on a plate long. My son begs me to make these all the time but I usually save them for a special treat at Christmas.
Provided by laursy
Categories Bar Cookie
Time 1h45m
Yield 30 serving(s)
Number Of Ingredients 15
Steps:
- Bottom Layer: Cook butter, sugar, cocoa, vanilla and beaten egg in a saucepan over low heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in coconut, graham crumbs and almonds. Pat firmly into 9 x 13 pan. Chill for at least 1 hour.
- Filling: Cream butter, cherry juice and almond extract. Gradually beat in icing sugar to make a smooth spreading consistency. Stir in cherries. Spread over the first layer in the pan. Chill until firm.
- Top Layer: Heat chocolate and butter, stirring constantly until smoothly melted. Drizzle chocolate over filling. Chill.
Nutrition Facts : Calories 158.2, Fat 10.4, SaturatedFat 6.1, Cholesterol 23.5, Sodium 92.3, Carbohydrate 15.5, Fiber 1.1, Sugar 11.7, Protein 1.5
CHERRY ALMOND BARS
Steps:
- HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
- STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
- BAKE 15 minutes.
- SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
- BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.
CHERRY ALMOND BARS
A rich tasting bar filled with maraschino cherries and chopped almonds, topped with a cherry almond flavoured frosting. Source: Chatelaine magazine, recipe by Carolyn Potts.
Provided by Elly in Canada
Categories Bar Cookie
Time 1h20m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 176.4, Fat 8.4, SaturatedFat 4.1, Cholesterol 26.4, Sodium 58, Carbohydrate 24.1, Fiber 0.6, Sugar 17.3, Protein 2
CHERRY-ALMOND BARS
Categories Fruit Nut Dessert Bake Cherry Almond Vanilla Spring Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 11x7-inch glass baking dish with foil. Combine first 3 ingredients in medium bowl; whisk to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until light. Beat in vanilla and almond extracts. Add flour mixture and beat just until dough begins to come together. Mix in almonds. Press dough onto bottom of prepared dish. Pierce all over with fork. Bake until just firm to touch, about 45 minutes.
- Stir preserves in small saucepan over medium-low heat until melted and hot; spread over warm pastry. Bake until preserves bubble in center, about 15 minutes. Cool in dish on rack.
- Using foil as aid, lift entire cookie from dish; trim edges. Cut into 2x1-inch bars. (Can be prepared 2 days ahead. Cover and store in single layer in refrigerator.)
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