Chocolate Cherry Crisp Food

CHOCOLATE-CHERRY CRISP

Steps:

• Heat oven to 350°F. In ungreased 8-inch square pan, spread pie filling.
• In medium bowl, mix Bisquick mix, brown sugar and oats. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.
• Bake 30 to 35 minutes or until very bubbly around edges. Serve warm.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread pie filling in baking dish.
• Top with dry cake mix; gently shake pan to distribute evenly.
• Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
• Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

FRESH CHERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
• Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

CHOCOLATE CHERRY COBBLER

Steps:

• Place the cherries in a greased 13x9-in. baking dish. In a large bowl, combine the cake mix, water, egg and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spread over cherries. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs. Serve warm with ice cream.

CHOCOLATE CHERRY CRISP

Steps:

• Preheat oven to 375*.
• Spoon pie filling into a 9-inch square baking dish.
• Combine flour, oats, brown sugar and cocoa powder in a medium bowl; mix well. Cut in butter with a pastry blender until coarse crumbs form.
• Sprinkle flour mixture over pie filling. Sprinkle with chocolate chunks.
• Bake crisp until filling is bubbly, about 40 minutes.
• Cool slightly on a wire rack and serve warm.

CHOCOLATE COVERED CHERRIES

Steps:

• Drain cherries and set on paper towels to dry.
• In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
• Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

CHOCOLATE CHERRY CRISP

Steps:

• Heat oven to 350. Reserve chocolate syrup packet from brownie mix for topping. In large bowl, combine brownie mix, oats and walnuts; mix well. Add butter, stir until mix is moistened. (Mixture will be dry.).
• Spoon pie filling evenly into ungreased 9 or 8 inch square baking dish. Sprinkle brownie mixture over pie filling.
• Bake at 350 for 30 to 40 minutes or until edges are bubbly. Cool 45 minutes.
• To serve, spoon into bowls. Top each serving with ice cream; drizzle with chocolate syrup from packet. Garnish with mint sprigs.

CHOCOLATE-CHERRY CHEWIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in sugar. Pour into large bowl. Beat in eggs one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chocolate chips and the cherries. Cover and refrigerate 30 minutes.
• Shape dough into 60 (about 1 1/4-inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle.
• Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Let stand about 2 hours or until chocolate is set. Store covered in airtight container.

CHOCOLATE CHERRY CRISP

Steps:

• Heat oven to 350°F.
• In ungreased 8 inch square pan, spread pie filling.
• In medium bowl mix Bisquick, brown sugar, and oats.
• Cut in butter,using a pastry blender, until crumbly.
• Stir in chocolate chips.
• Spoon evenly over pie filling.
• Bake 30 to 35 minutes or until very bubbly around edges.
• Serve warm.

CHERRY CHOCOLATE CROCK POT DESSERT

Steps:

• Place pie filling in slow cooker.
• Combine dry cake mix and butter.
• Sprinkle over filling.
• Cover and cook on low for 3 hours.

CHOCOLATE CHERRY DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PEAR, DRIED CHERRY AND CHOCOLATE CHUNK CRISP

Steps:

• For Topping
• Mix first 6 ingredients in large bowl. Add butter and rub in with fingertips until moist clumps form. Mix in nuts and chocolate. (Can be prepared 2 days ahead. Cover and refrigerate.)
• For Filling
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine all ingredients except frozen yogurt in large bowl; mix well.
• Transfer filling to dish. Sprinkle topping over. Baked until pears are tender and topping is golden and crisps, about 55 minutes. Cool at least 20 minutes. Serve with frozen yogurt or ice cream.

CHOCOLATE CHERRY BARS

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.

CHERRY CRISP

Steps:

• In a bowl, combine salt, sugar and flour; cut in butter. Press into a greased 2-qt. or 11x7-in. baking dish. Bake at 350° for 15 minutes. , For filling, combine sugar and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries and food coloring if desired. Pour over baked crust. Combine all topping ingredients; sprinkle over filling. , Bake for 20-25 minutes or until golden brown and bubbly around edges.