Cherry Revel Bars Food

CHOCOLATE REVEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
• In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
• Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
• Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

RUSTIC CHERRY GALETTE RECIPE

Steps:

• Heat oven to 375-degrees F. Line baking sheet with baking parchment.
• In a bowl, combine cherries, 1/3 cup brown sugar, flour, lemon juice and salt. Using a potato masher or heavy flat bottom glass mash mixture a few times. Set aside.
• Place chilled dough round on parchment lined baking sheet. Place cherry filling onto center of dough, leaving a 2-inch border around the edge. Fold edge up and over filling, overlapping and creating pleats all the way around. Brush dough with egg wash. Sprinkle top of galette (especially the crust) with 1 tablespoon of brown sugar.
• Bake at 375-F degrees about 40-50 minutes until crust is golden brown and done on bottom. Transfer to wire rack and cool slightly before slicing.

CHERRY COBBLER BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to creamed mixture., Spread 3 cups batter into an ungreased 15x10x1-in. baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over top., Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine confectioners' sugar, milk and vanilla; stir until smooth. Drizzle over bars.

CHOCOLATE REBEL BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 15 x10 x 1inch baking sheet with heavy duty foil.
• In a large mixing bowl, beat one cup of butter until light and fluffy. Add to this half the flour. Then add the brown sugar, eggs, 2 teaspoons of vanilla extract and the baking soda. Beat this until it's well combined, scraping down the sides of the bowl as needed. After this is well mixed, add in the remaining flour and stir well. Add in the oats and stir well again. This dough will be very stiff. Set the mixture aside.
• In a small saucepan, heat the chocolate chips, the can of sweetened condensed milk, and 2 tablespoons of salted butter over low heat, stirring often. Heat just until all the chocolate is melted, then remove from heat and stir in 2 teaspoons vanilla extract.
• Take about 3 1/2 cups of the dough and press it evenly into the bottom of the foil lined baking sheet. Then pour the chocolate filling over the top, and spread it evenly almost to each edge. Drop the remaining dough by teaspoonfuls over the top of the chocolate layer.
• Bake at 350 degrees for about 25 minutes or until the dough on top is lightly browned. (The chocolate layer will still look a little moist.) Cool in the pan on a wire rack. Remove from the pan, by gently pulling up the foil edges. Cut into bars and store in the fridge.

CHOCOLATE REVEL BARS

Steps:

• Preheat the oven to 350°F. Whisk together the oatmeal, flour, baking powder, and salt in a medium bowl, set aside.
• In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla until well combined. Stir the dry ingredients into the wet and mix until well combined. Set aside.
• In a medium saucepan, combine the chocolate chips, condensed milk, and butter. Heat together over low heat until melted, stirring until smooth. Remove from heat. Stir in nuts and vanilla.
• Press half of the oat mixture in the bottom of a greased 9 x 13 inch baking pan. Spread the chocolate mixture on top. Crumble the remaining oat mixture over the top. Bake for 25 minutes or until lightly browned. Cool and cut into squares.
• Store tightly covered at room temperature for several days or freeze up to several weeks.

CHERRY REVEL BARS

Steps:

• Preheat oven to 350°F
• Line 13x9x2-inch baking pan with foil; set aside.
• In mixing bowl beat 1/2 cup of the butter on medium to high 30 seconds.
• Add 1 cup of the brown sugar, the baking soda, and salt.
• Beat until combined, occasionally scraping bowl.
• Beat in 1 egg and 1/2 teaspoon of the vanilla.
• Beat or stir in 1-1/4 cups of the flour.
• Stir in oats; set aside.
• For filling, in saucepan stir remaining 1-1/2 cups brown sugar and 1/2 cup butter over medium heat until combined; cool slightly.
• Stir in remaining 3 eggs and 1 teaspoon vanilla; lightly beat with wooden spoon.
• Stir in remaining 1-1/4 cups flour and the chocolate.
• Set aside 3/4 cup oats mixture; press remaining in pan.
• Spread filling, top with cherries, dot with reserved oats mixture, and sprinkle nuts.
• Bake 25 minutes, until top is light brown and filling is moist.
• Cool on rack 1 hour.
• Cover and refrigerate at least 2 hours.
• Lift from pan; cut with serrated knife.
• Store, covered, at room temperature.

CHEWY RED VELVET COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
• Whisk together the flour and cocoa in a small bowl; set aside.
• Combine the butter, cream cheese, granulated and brown sugars, salt and baking soda in a medium bowl. Stir with a rubber spatula until combined. Some bits of cream cheese may remain. Add the egg, vanilla extract, food coloring and vinegar; stir to combine.
• Add the cocoa mixture and 1/4 cup each of the white chocolate chips and mini chips to the medium bowl; stir just until no streaks of flour remain.
• Transfer the dough to the prepared baking pan and spread until smooth. Scatter the remaining 1/4 cup each of the white chocolate chips and mini chips evenly over the top.
• Bake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 32 minutes. Let cool completely in the pan then remove and cut into 16 bars.

CHEWY CHOCOLATE-CHERRY BARS

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs and butter. Press into a greased 13x9-in. baking pan. In a large bowl, mix the remaining ingredients until blended; carefully spread over crust., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars.