CHOCOLATE CHERRY BARS
These tempting bars are simple to make with cherry pie filling, crunchy almonds and chocolate chips. I took them to a church supper and everyone wanted the recipe. Some people said the sweet treats reminded them of chocolate-covered cherries. -Tina Dierking, Skohegan, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, sugar and cocoa. Cut in butter until the mixture is crumbly. Add egg and almond extract until blended. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Carefully top with pie filling. Combine chocolate chips, almonds and reserved crumb mixture; sprinkle over pie filling. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool; refrigerate for at least 2 hours before cutting into bars.
Nutrition Facts : Calories 177 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 57mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY CHERRY BARS
Steps:
- HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
- BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
- SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
- BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.
CHEWY CHOCOLATE-CHERRY BARS
Colorful dried cherries and pistachios star in this take on seven-layer bars. To switch it up even more, try cinnamon or chocolate graham cracker crumbs instead of plain and substitute pecans or walnuts for the pistachios. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 164 calories, Fat 9g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-CHERRY GRANOLA BARS
Back-to-school for kids means back-to-bake-sales for parents. These bars will earn adults an A+, because they're a cinch to make and very wholesome (they're also nut- and gluten-free).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine granola, cereal, cherries, chocolate chips, and salt.
- In a separate bowl, whisk together honey, egg whites, and butter.
- Stir honey mixture into cereal mixture to combine, then press firmly into a parchment-lined 9-by-13-inch baking pan. Bake until golden and firm, 35 to 40 minutes. Let cool completely, then lift out of pan and cut into squares. Store at room temperature in an airtight container up to 3 days.
CHOCOLATE-CHERRY-COCONUT GRANOLA BARS
Chewy and delicious no-bake, homemade granola bars. Perfect for breakfast or a power snack. Will keep for 1 to 2 weeks at room temperature, longer if refrigerated.
Provided by Collette Duck
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 2h20m
Yield 20
Number Of Ingredients 12
Steps:
- Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
- Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
- Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
- Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
- Refrigerate for 2 hours.
- Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.
Nutrition Facts : Calories 234 calories, Carbohydrate 29.1 g, Cholesterol 0.1 mg, Fat 13 g, Fiber 3.1 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 150.4 mg, Sugar 14.9 g
QUICK AND EASY CHERRY BARS
With a busy family and no one knowing just who might be over to eat, this is a quick and easy great tasting bar dessert
Provided by tntcook
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 31.6 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 99.8 mg, Sugar 14.7 g
CHOCOLATE-CHERRY FUDGE BARS
If you love chocolate-covered cherries, this fudge bar is a must-make.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h
Yield 36 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour and pudding mix; mix well. Stir in 1/2 cup cherries and 1/3 cup of the reserved cherry juice; spread into prepared pan.
- Bake 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
- Mix cream cheese, powdered sugar and remaining cherry juice until blended. Drizzle over cooled dessert; top with remaining cherries. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHOCOLATE CHERRY BARS
Make and share this Chocolate Cherry Bars recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 35m
Yield 36 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350°.
- Grease and flour 13x9-inch pan.
- In large bowl, combine cake mix, pie filling almond extract and eggs; stir until blended.
- Spread in greased and floured pan.
- Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
- In small saucepan, combine sugar, milk and margarine.
- Bring to a boil; boil 1 minute, stirring constantly.
- Remove from heat; stir in chocolate chips until smooth.
- Pour and spread over warm bars.
- Cool completely and cut into bars.
DARK CHOCOLATE & CHERRY BAR
This impressive looking dessert is a chocolate lover's dream and no one will guess it uses just four ingredients
Provided by Barney Desmazery
Categories Dessert
Time 25m
Number Of Ingredients 4
Steps:
- Line a 20cm square baking tin with a strip of baking parchment - leave an overhang as this will help lift everything out of the tin later. Scatter the amaretti biscuits over the base of the tin and set aside.
- Tip the chocolate into a heatproof bowl and pour the cream into a saucepan. Bring the cream to the boil, then pour it over the chocolate and stir until completely melted. Pour the mixture over the biscuits, then tap the tin to even out. Cover with cling film and chill in the fridge for at least 4 hrs (or up to 2 days ahead).
- While the chocolate is setting, drain the cherries over a small saucepan and set them aside. Simmer the juice from the tin for about 5 mins or until syrupy. This can be done a day ahead and both can be kept in the fridge.
- To serve, use the parchment handles to lift everything out of the tin on to a board and, using a sharp knife dipped in hot water, cut into six neat bars. Using a pastry brush, paint a thick stripe of the kirsch syrup across each plate, then sit a chocolate bar across the stripe at an opposing angle. Top each bar with a line of cherries and serve with extra syrup on the side.
Nutrition Facts : Calories 783 calories, Fat 62 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 35 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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- Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan or 13x9-inch pan. In large bowl, combine all cake bar ingredients; stir until well blended. Pour into greased and floured pan.
- Bake at 350°F. until toothpick inserted in center comes out clean. For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25 to 35 minutes.
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- Melt butter in large saucepan over low heat; stir in cocoa until smooth. Remove from heat. Add sugar, 3 eggs, 1-1/2 cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.
- Meanwhile, whisk together remaining 1 egg, remaining 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle chocolates and cherries over top. Return to oven.
- Bake 20 to 25 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, 6 hours or overnight. Cut into bars. Cover; refrigerate leftover bars.
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