Gooey Cherry Bars Food

OOEY GOOEY BARS RECIPE

Steps:

• Preheat the oven to 350°F.
• Over low heat, melt 2 sticks of butter in a light-colored pan. Gently swirl the pan every minute until the butter turns a light golden brown. This takes 5 - 10 minutes total. Allow to cool for 5 minutes.
• On medium speed, beat together the melted butter and sugars. Add in the peanut butter and mix well. Next, add the eggs and vanilla. Finally, add the flour, creating a small well for the baking soda, baking powder, and salt (this saves you a bowl! Holla!) Slowly mix in until well incorporated, then fold in the chocolate chips and peanut butter cups. In a small bowl, combine filling ingredients.
• Place a sheet of parchment paper in a 13x9 inch baking dish. Spread half the cookie dough over the bottom in an even layer. Pour the filling over the top, then dot the top with the rest of the cookie dough.
• Bake for 30 - 35 minutes until golden brown in color. Allow to cool for an hour before cutting.

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.

CHERRY GOOEYS

Steps:

• Beat 1 cup dark brown sugar and 1 stick butter until fluffy, then beat in 3 egg, 1 teaspoon vanilla, 4 ounces melted semisweet chocolate and 2 tablespoons buttermilk with the eggs. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Add 2 cups chocolate chunks and 1 cup dried cherries to the finished batter. Drop by tablespoonfuls and chill 30 minutes; bake 8 to 12 minutes at 350 degrees.

CHEWY GOOEY BARS

Steps:

• Melt butter and mix with graham cracker crumbs and place in a 9x13 backing dish. Bake at 350 for 10 minutes.
• Remove from oven and top graham cracker crust with chocolate chips, peanut butter chips, coconut, and heath chips.
• Now drizzle 14 oz. can of sweetened condensed milk on top. Drizzle caramel topping on top to your liking. at this point you could add pecans or walnuts.
• Place back in oven and continue baking at 350 for 20 minutes.

GOOEY CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
• Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.

GOOEY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the cake mix, melted butter and 1 egg until smooth. Batter will be thick. Spread evenly into the bottom of the prepared pan. Next, sprinkle the chocolate chips over the layer of dough. Finally, beat the cream cheese, 2 eggs and confectioners' sugar together in a medium bowl until smooth. Pour as evenly as you can over the chocolate chips.
• Bake for 35 to 40 minutes in the preheated oven, until the top is set. Let cool for at least 30 minutes before cutting into bars.