Cherry Pie Filling Bars Food

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:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

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 PIE BARS RECIPE

Steps:

• Preheat oven to 350 degrees and spray a 9" x 13" cake pan with cooking spray. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and stir to combine.
• Sift flour over wet ingredients and stir until well combined. Transfer about ¾ of the dough into prepared cake pan and spread into an even layer. Place crust in oven to bake for 15 minutes while you prepare the filling and reserve remaining dough.
• In a large bowl, beat the cream cheese, lemon zest, lemon juice and 3 Tbsp granulated sugar until completely smooth.
• Remove crust from oven and spread cream cheese mixture evenly over crust. Spoon the pie filling over the cream cheese layer and evenly distribute the cherries. Drop remaining dough by the teaspoon-full, randomly over the top of the cherries.
• Bake 45-50 minutes or until top crust is cooked and light golden brown. Remove from oven and cool completely on a wire rack.
• In a small bowl, mix powdered sugar, vanilla extract and just enough milk to reach a pourable consistency then drizzle the glaze over the top of bars. Allow glaze to set then slice and serve.

CHERRY PIE CRUMB BARS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
• In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
• In a large mixing bowl, stir together melted butter and sugar. Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
• Reserve 3/4 cup of mixture.
• Press remaining crumb mixture into the bottom of prepared pan.
• Spread cherry filling over the crust.
• Sprinkle remaining crumb mixture over cherries.
• Sprinkle sugar over crumb topping.
• Bake bars for 23 to 25 minutes OR until the top is golden.
• Cool completely before cutting.

CHERRY PIE 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.
• Grease a 15x10x1 pan or 9x13, whichever one you decide to use. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- baking time will at least be 35 minuteSpread with pie filling. Drop remaining batter on top of pie filling.
• Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the 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 PIE FILLING BARS WITH CREAM CHEESE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Grease a 8x8 baking pan with nonstick cooking spray.
• Combine the flour and salt in a medium bowl and set aside.
• Beat the butter and sugar together until light and fluffy. Add the eggs and vanilla extract and continue mixing to combine.
• Slowly add in the dry ingredients and mix until well combined.
• Spread ⅔ of the batter in the bottom of the prepared pan. Using your fingers press the dough into the pan until the dough is spread evenly.
• Add the cherry pie filling on top of the crust.
• Drop the remaining crust dough by the spoonful over the cherry pie filling.
• Bake in the preheated oven for 30 to 35 minutes - until the top crust is golden brown and the filling is bubbling.
• When cherry bars are done remove from the oven and allow to cool. Make the cream cheese glaze while bars are cooling.
• Make the cream cheese glaze by beating together the cream cheese, powdered sugar, vanilla extract, and two tablespoons of milk until smooth. Add more milk if needed to reach your desired consistency.
• When the bars are cooled, drizzle the glaze over the top and cut into nine even bars.

CHERRY PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1/2 cup milk and egg yolk together in a bowl. Combine flour and salt in a separate bowl. Cut butter into flour mixture using a pastry blender or fork until mixture resembles coarse crumbs; stir into milk-egg mixture until a ball of pastry dough forms. Separate dough into 2 pieces.
• Roll 1/2 of the dough on a floured work surface large enough to fit in the bottom and up the sides of a 10x15-inch jelly roll pan. Place dough on pan. Sprinkle crushed corn flakes over dough.
• Drain 1/3 cup liquid from each can of cherry pie filling and reserve liquid for another use. Carefully spoon cherries over corn flakes layer.
• Roll remaining dough into an 11x16-inch rectangle on a floured work surface; place on top of cherry layer. Tuck 1/2 inch of dough under the bottom crust and gently seal edges.
• Beat egg white in a bowl until foamy; brush over top dough layer. Sprinkle white sugar over dough.
• Bake in the preheated oven until lightly browned, about 1 hour. Transfer to a cooling rack to cool completely, about 3 hours.
• Whisk confectioners' sugar, 2 tablespoons milk, and vanilla extract together in a bowl until glaze is smooth. Spoon glaze into a plastic bag and snip 1 corner. Slice bars and squeeze glaze onto each bar.

CHERRY DESSERT CAKE BARS

Steps:

• Mix the dry cake mix with the 4 tablespoons melted butter, milk, eggs and vanilla extract using a mixer. Spray a 10 x 15 jelly roll pan with cooking spray. (You can line pan with foil and then spray or do it without the foil) Spread the cake mix over the bottom of the pan
• Drop the cherry pie filling by teaspoons on top of the cake mix. Sprinkle on the coconut and nuts. Bake in a preheated 350 degree oven for 30 to 35 minutes. Remove from oven and let cool. Drizzle on powdered sugar glaze

CHERRY BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a pan with non-stick spray. You can use a 15 x 10 inch pan (sheet pan) or a 9 x 13 casserole dish. You just won't get the straight edges with the pan I used. Things like that don't rattle this girl.
• In a large bowl combine the butter, sugar, and salt. Cream them together until light and fluffy. I used my stand mixer with my paddle attachment.
• Now add the eggs, one at a time, mixing really well after each addition.
• Add the extract, mix again.
• Now gradually add the flour, mix on low while adding until it's all combined. Add the cinnamon and nutmeg, mix briefly by hand.
• Pour about 3 cups of the batter into the prepared pan. Smooth it out.
• Now take spoonfuls of the cherry pie filling and drop them randomly over the batter. Smooth as best you can.
• Now take the remaining batter and drop spoonfuls of it randomly over the pie filling portion.
• Bake in preheated oven for about 30 to 35 minutes, you want the top golden brown.
• Remove the dish from the oven and allow to cool completely.
• In in a small bowl mix the confectioners' sugar, extract and milk. Start with 2 tablespoons of milk, then adjust by adding more until you get the desired consistency for your glaze. Now drizzle the glaze over the bars. You can do it neatly, or messy. Matters little in the grand scheme of things.
• Serve with a big old cherry loving smile.

CHERRY CREAM CHEESE BARS

Steps:

• Begin by preheating your oven to 350 degrees F.
• With a stand mixer, cream together the butter, sugar, and salt until light and fluffy. Add the eggs one at time. Beat well after each addition. Then, put in the vanilla and almond extract. Finally, gradually add in the flour and baking powder.
• Spread about 2 1/2 cups of this batter into a greased 15x10x1-inch baking sheet. (I found it easiest to use an offset spatula greased with a little cooking oil to spread out the batter.)
• In a medium-size bowl, beat together cream cheese, sugar, and egg. Add this on top of the first layer of batter. Then, spread out the cherry pie filling.
• Drop the remaining batter by spoonfuls over the filling. Bake about 35-40 minutes or until golden brown. Cool in pan on a wire rack.
• Once the bars are cool, in a small bowl mix together confectioners' sugar, extracts, and enough milk to reach a drizzling consistency. Drizzle over the top.

CHERRY PIE BARS ~ CHERRY KUCHEN BARS

Steps:

• Preheat Oven to 350°
• In a large bowl beat together the butter and sugar for about 30 seconds.
• Add sugar, baking powder and salt. Beat until just combined. (Scrape down the bowl to get everything included)
• In a small bowl crack eggs and remove from the shell, add vanilla and stir to blend completely with a fork.
• Add egg/vanilla mixture to Sugar/butter mixture and mix until just combined.
• Mix in the flour until just combined, do not over mix.
• Remove 1/3 of the batter/dough and save for the topping.
• Grease the bottom of a 9X 13 baking dish. Then place a sheet of parchment paper in the bottom leaving about 6 " handles to be able to lift out the finished bars for cooling.
• Place the 2/3 portion of dough in the center of the pan on top of the parchment paper. Using your fingers, gently push the dough to fit across the bottom of the pan.
• Bake for 12 minutes.
• While the crust is baking place cherries, cornstarch and sugar in a bowl and stir to blend well.
• When crust comes out of the oven, spread the cherry pie filling over the top of the baked crust.
• Take the unbaked 1/3 portion of the batter/dough and shape into small balls and sprinkle over the top of the cherry pie filling.
• Bake for 30 minutes until the top is just starting to turn golden color.
• Using the handles, lift the cherry pie bars out and place on a wire rack to cool. Allow to cool at least 15 minutes.
• In a small bowl stir the powdered sugar and milk together to get a sugar frosting to drizzle consistency.
• Once bars have cooled, using a spoon drizzle the sugar/ milk frosting over the top in cross patterns.
• When ready to serve cut to squares.
• Can be made ahead and served cold.

CHERRY PIE FILLING BARS

Steps:

• Cream margarine and sugar.
• Add eggs and beat well.
• Beat in lemon juice and flour.
• Pour batter into a greased and floured jellyroll pan (or a cookie sheet with tall sides).
• Use a toothpick to mark where the bars will be cut. Drop about 2-4 cherries with filling in the middle of each square. (You won't use the whole can).
• Bake at 350 degrees for about 30-40 minutes.
• Dust with powdered sugar.

CHERRY PIE BARS

Steps:

• Preheat oven to 350 degrees F.Prepare a 9 x 13 rimmed baking sheet or casserole dish with parchment paper. Spray it with oil or butter. This will help to prevent the cherries from sticking to the paper or foil; set aside.Whisk together flour, salt, and, baking powder; set aside.In a bowl fit with a mixer, beat butter and sugar on medium-high speed until fluffy; about 5 minutes.Slowly beat in 1 egg at a time.Beat in vanilla and almond extract.Slowly beat in a little flour mixture at a time then mix until just combined.Reserve 1.5 cups of the dough for the topping. Spread remaining dough evenly in prepared baking casserole. Spray a spatula with cooking oil to help spread dough better.Evenly spread cherry pie filling on top of the dough.Drop little dollops of dough on top of the cherry filling.Bake in oven 40-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool, then transfer to the refrigerator to chill at least 3-4 hours or overnight. To make the sugar glaze, combine powdered sugar and water and whisk until smooth. Drizzle over the top of the bars.Refrigerate bars at least 4 hours to set then chill until serving.