Cherry Almond Pie Bars Recipes

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ALMOND CHERRY BARS



Almond Cherry Bars image

These Almond Cherry Bars are chewy, soft, and delicious! The most perfect almond and cherry flavors come together in this delightful treat! Enjoy with your coffee, or tea! Perfect for bake sales, afternoon tea time, breakfast, to pack in your lunch!

Provided by camila

Categories     Breakfast     Dessert

Time 1h5m

Number Of Ingredients 15

2 cups all-purpose flour ((9 oz, 255 grams))
1/2 cup almond flour ((1.69 oz, 48 grams))
3/4 cup granulated sugar ((5.29 oz, 150 grams))
1 tsp baking powder
1/4 tsp kosher salt
12 tbsp unsalted butter (at room temperature (6 oz, 170 grams))
1 large egg
1/4 tsp almond extract
1 lemon (or lime) (zested and juiced)
3 cups pitted cherries
3 tbsp granulated sugar
1 tbsp cornstarch
1/2 cup powdered sugar (sifted (2.65 oz, 75 grams))
1 tbsp almond milk (or just regular milk)
1/4 tsp almond extract

Steps:

  • Pre-heat the oven to 350ºF.
  • Start by mixing the flour, almond flour, sugar, sugar, baking powder, kosher salt, and lemon zest in a bowl.
  • Add the butter and mix with a spatula until the butter is incorporated into the dry ingredients. You can also use your hands to make this easier. There shouldn't be any chunks of butter in the dough, it should be totally incorporated with the dry ingredients.
  • Add the egg, almond extract, and lemon juice.
  • Fold to combine all the ingredients, until a soft dough has formed. It will be sticky, like a cookie dough.
  • In a bowl, mix the pitted cherries, with 3 tbsp of granulated sugar, and 1 tbsp of cornstarch. Set aside.
  • Line the bottom of a 9x9" or 8x8" pan with parchment paper.
  • Spread half of the dough on the bottom of the pan.
  • Pour the cherries over dough and spread evenly.
  • Spread out the other half of the dough on top of cherries. Just drop equal amounts evenly distributed over the cherries. You can use a cookie scoop to do this, as I show on the video.
  • Then use your hands to help spread out the dough and flatten it. If the dough is too sticky you may flour your hands lightly.
  • Bake the bars for about 45 minutes, until the top is golden brown.
  • Let the bars cool down before slicing.

Nutrition Facts : ServingSize 1 bar, Calories 250 kcal

CHERRY ALMOND BARS



Cherry Almond Bars image

Provided by Food Network

Categories     dessert

Time 50m

Yield 16 bars

Number Of Ingredients 12

Crisco® Original No-Stick Cooking Spray
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/4 cup firmly packed brown sugar
1/8 tsp. salt
6 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA
2 tsps. water
1/2 tsp. almond extract
3/4 cup Smucker's® Cherry Sugar Free Preserves or Smucker's® Cherry Preserves
TOPPING:
1/2 cup chopped almonds
1/4 cup brown sugar
2 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA

Steps:

  • HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
  • STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
  • BAKE 15 minutes.
  • SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
  • BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

ALMOND CHERRY PEPITA BARS



Almond Cherry Pepita Bars image

This completely plant based fruit-and-nut snack has a light and chewy texture that comes from brown rice cereal and syrup. Dried cherries give it a burst of sweet-tart flavor that is balanced by flaky sea salt, almonds and pepitas. Wrap them individually for a satisfying snack that can be made ahead and taken on the go or packed in school lunches.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 9

Nonstick cooking spray
2 cups crispy brown rice cereal
1 cup raw pepitas
1 cup raw almonds, roughly chopped
1/2 cup sweetened dried cherries
2/3 cup brown rice syrup
2 tablespoons almond butter
1/2 teaspoon almond extract
1/2 teaspoon flaky sea salt

Steps:

  • Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
  • Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
  • Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
  • Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.

Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams

CHERRY ALMOND PIE BARS



Cherry Almond Pie Bars image

Need a delicious dessert that will satisfy any sweet tooth? These are quick and easy to make, using a sugar cookie mix and pie filling! I love making cookie bars, for that reason alone...quick and easy!

Provided by Angela (Grammy) Derby

Categories     Cookies

Time 1h

Number Of Ingredients 11

COOKIE INGREDIENTS:
2 pouches (1 lb 1.5 oz each) betty crocker™ sugar cookie mix
1 c butter, softened
1/2 tsp almond extract
2 eggs
FILLING:
1 (21oz) can(s) cherry pie filling (i use the one with "more fruit")
GLAZE: (TO DRIZZLE OVER BAKED COOKIE BARS)
1 c confectioners' sugar
2 Tbsp milk
1/4 tsp almond extract

Steps:

  • 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2. In large bowl, stir base ingredients until soft dough forms. Press 2/3 of dough in bottom of pan.
  • 3. Spread pie filling over dough. Drop remaining 1/3 dough by teaspoonfuls over filling.
  • 4. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
  • 5. In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature.

CHERRY ALMOND PIE



Cherry Almond Pie image

I grew up in northern Michigan, where three generations of my family have been cherry producers. This traditional cherry pie makes a mouthwatering dessert that always gets rave reviews.-Ramona Pleva, Lincoln Park, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

4 cups pitted canned or frozen tart red cherries
3/4 cup sugar
1 tablespoon butter
Pinch salt
1/4 cup cornstarch
1/3 cup cold water
1/4 teaspoon almond extract
1/4 teaspoon red food coloring, optional
Pastry for double-crust pie (9 inches)

Steps:

  • Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool. , Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 436 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.

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