Cherry Almond Power Bars Recipes

CHERRY ALMOND BARS

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.

CHEWY CHERRY ALMOND BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.
• Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.
• Bake in the preheated oven about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars. Makes 36 bars.

CHOCOLATE CHERRY ALMOND SNACK BARS

Steps:

• Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
• Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined. Fold in the almonds, cherries, and chocolate chips until combined.
• Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.

ALMOND CHERRY PEPITA BARS

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.

CHERRY POWER BARS

Steps:

• Preheat oven to 350°.
• Put butter and brown sugar in a large mixing bowl.
• Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed.
• Combine flour, oats, baking soda and salt.
• Add flour mixture to sugar mixture and beat on low speed until crumbly.
• Spread 2/3 of the oat mixture into the bottom of an ungreased 9 x 13-inch baking pan.
• Press down to make a firm layer.
• Put cherry pie filling in an electric blender or food processor and purée until smooth.
• Pour cherry purée into a medium saucepan.
• Combine granulated sugar and cornstarch and stir into cherry purée.
• Cook, stirring constantly, over low heat until mixture is thick and bubbly.
• Stir in almond extract.
• Pour cherry mixture over oat layer and spread evenly.
• Top with remaining oat mixture.
• Bake 30- 35 minutes or until golden brown.
• Let cool and cut into bars.

CHERRY-ALMOND BARS

Steps:

• Heat oven to 350°F. Drain cherries, reserving juice for Almond-Cherry Glaze. Chop cherries; set aside. In medium bowl, mix 1 cup flour, the butter and 1/4 cup powdered sugar with spoon. Press in ungreased square pan, 9x9x2 inches. Bake about 10 minutes or until set.
• In medium bowl, beat eggs with fork. Stir in cherries and all remaining Bar ingredients. Spread over baked layer.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
• Meanwhile, mix all Almond-Cherry Glaze ingredients until smooth and thin enough to drizzle. Drizzle cooled bars with glaze. For bars, cut into 6 rows by 2 rows. Cut each bar diagonally in half to form triangles.

ALMOND POWER BAR

Steps:

• Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor.
• Pulse briefly, about 10 seconds.
• In a small sauce pan, melt coconut oil over very low heat,.
• Remove coconut oil from stove, stir stevia, agave and vanilla into oil.
• Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
• Press mixture into an 8 x 8 glass baking dish.
• Chill in refrigerator for 1 hour, until mixture hardens.
• In a small saucepan, melt chocodrops over very low heat, stirring continuously.
• Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.
• Remove from refrigerator, cut into bars and serve.

CHERRY ALMOND BARS

Steps:

• Preheat oven 350 degrees.
• Spray 9x13 inch baking dish with oil.
• In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
• OR.
• Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
• Press mixture over bottom of baking dish.
• Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
• Meanwhile, in a bowl, stir flour, baking powder and salt.
• In a separate bowl, put beaten eggs then stir in brown sugar.
• Gradually stir in flour mixture, then add almonds and cherries.
• Spread over warm base.
• Bake in centre of oven until filling is set, 25 - 30 minutes.
• To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
• Gradually beat in 2 cups icing sugar until fluffy.
• Cover and set aside. Cool bars, then spread icing evenly over top.
• Refrigerate at least 2 hours before cutting into bars.
• Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
• Note: if you use the cherry juice for the frosting it will be a nice pink colour!