Black Forest Bars Diabetic Recipes

BLACK FOREST BARS

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the all-purpose flour, cocoa powder, almond flour and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Reduce the mixer speed to medium low; beat in the flour mixture until combined.
• Press the dough evenly into the prepared baking dish in a thin layer with damp hands. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Bake until the chocolate layer is set, 25 to 30 minutes; let cool completely in the pan.
• Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract and 1/4 cup water in a small saucepan. Bring to a simmer and cook, stirring occasionally, until the dried cherries soften and the mixture thickens, about 10 minutes. Spread over the chocolate layer and let cool completely.
• Lift the bars out of the pan using the foil. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; drizzle on the bars. Let stand until the chocolate sets, then cut into squares.

BLACK FOREST BROWNIES

Steps:

• In a microwave-safe bowl, melt butter; stir in cocoa until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in cherries and nuts. Pour into a greased 13x9-in. baking pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake)., Meanwhile, for icing, in a large bowl, combine the butter, confectioners' sugar, cocoa, milk and vanilla until smooth; spread over hot brownies. Sprinkle with nuts. Cool on a wire rack. Cut into bars.

BLACK FOREST BARS (DIABETIC)

Steps:

• Drain cherries very well.
• Combine cake mix, cherries and sugar replacement in mixing bowl.
• Stir to blend thoroughtly.
• Spread batter in well-greased 9-inch pan.
• Bake at 375 degrees for 20-25 minutes.
• Cut into 1 X 1 1/2-inch bars.
• Food Exhancge per serving: 1/4 STARCH/BREAD EXCHANGE.

AMY'S CHEWY COCONUT BARS (DIABETIC)

Steps:

• Preheat oven 350 degrees.
• Using a mixer, beat eggs, Splenda and maple flavoring in medium bowl. Blend in in margarine and vanilla.
• Combine flour, baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, walnuts, and raisins.
• Spread batter evenly in greased 8-inch square baking pan.
• Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
• Cut into squares.

BLACK FOREST BROWNIE BARS

Steps:

• Bars:.
• Preheat oven to 325 degrees.
• Melt chocolate and butter in a small saucepan or in the microwave, stirring until smooth.
• Cool.
• Combine flour and salt in a bowl.
• Set aside.
• In mixing bowl, beat eggs until fluffy, about 1 minute.
• Gradually beat in brown sugar.
• Add cooled chocolate mixture and vanilla.
• Stir in flour mixture until blended.
• Stir in walnuts and chocolate chips.
• Spread batter in a buttered 13"x 9" baking pan.
• Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack.
• Cherry Cream Cheese Filling:.
• Cream butter and cream cheese in a bowl until light and fluffy.
• Gradually beat in vanilla and powdered sugar.
• Stir in cherries.
• Spread mixture evenly over brownie layer.
• Refrigerate until set.
• Chocolate Drizzle:.
• Melt the chocolate chips and cream over low heat or in the microwave.
• Cool slightly.
• Dip a fork into the mixture and drizzle over the cherry layer.
• Chill until firm then cut in 2"x2" squares.

IRRESISTIBLE BLACK FOREST BARS

Steps:

• Line a 9" x 13" cake pan with parchment paper; set aside.
• In a bowl, beat the softened butter with sugar until fluffy.
• Sift the flour and cocoa over the top; stir until combined.
• Press into the prepared pan.
• Bake in the centre of a 350 degree F oven until firm, about 15 minutes.
• Let cool in the pan on a rack.
• Spread the cooled base with the sour cherry jam.
• Whisk together the 1/2 cup of flour, 1/3 cup of sugar and 2 tablespoons cocoa powder.
• Cut in the cold butter until crumbly.
• Sprinkle over the jam.
• Bake in the centre of the oven, again at 350 degrees F, until firm to the touch, about 30 minutes.
• Let cool in the pan on a rack.
• Dust with icing sugar.

BLACK FOREST DREAM BARS

Steps:

• Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.
• Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
• Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

BLACK FOREST BARS

Steps:

• Preheat oven to 350°F.
• Combine cake mix and cocoa.
• Cut in butter until crumbly.
• Add eggs and cherry juice; mix well.
• Spread HALF in a greased 13 x 9" metal pan.
• Drop pastry filling by small spoonfuls to within 1/2" of edges. Spread gently to cover chocolate mixture.
• Drop remaining chocolate mixture by small spoonfuls and gently spread to cover filling. Make sure it touches the pan on all sides or it will shrink when it bakes.
• Bake 25 - 28 minutes.