Cherry Nut Brownie Bars Recipes

CHERRY BROWNIE DREAM BARS

Steps:

• Drain maraschino cherries and pat dry with a paper towel. Cut in half and set aside.
• Prepare brownies according to package directions for 9x13 baking dish. Cool completely and refrigerate for at least one hour.
• Spread marshmallow cream on top of chilled brownies and return to the refrigerator for at least 30 minutes.
• Top with halved cherries..
• Melt peanut butter and chocolate chips together in a microwave safe-container. Heat on high heat in 30 second intervals, stirring in between.
• Stir in crispy rice cereal until completely coated. Spread mixture carefully over the top of the cherries.
• Return to refrigerator for another hour before cutting into bars.
• Store leftovers in an airtight container in the refrigerator.

CHERRY BROWNIE BARS

Steps:

• Pick out the best cherries, lay them on a paper towel and lightly blot dry.
• Pour the candy melts into a small microwave safe bowl; heat until candy is melted and creamy (about 1 min.).
• Line a cookie sheet with parchment or wax paper; dip into the melted chocolate half way up the cherries, lightly shake off any excess chocolate and place on prepared cookie sheet.
• Set aside to harden.
• Preheat oven to 325°, line a 9x13-inch baking pan with enough foil to hang over the sides (about 2-inches), spray with non stick cooking spray and set aside.
• Measure out 1 cup of chocolate chips and set aside. In a medium saucepan combine the remaining chocolate chips, butter and unsweetened chocolate.
• Cook on low heat, stirring until melted; set aside to cool 5 minutes.
• Add ¼ cup flour and reserved (1 cup) chocolate chips (from the bag) to a small bowl, stir to combine and set aside.
• In a medium bowl combine remaining ½ cup flour, baking powder and salt.
• In a large bowl whisk together the sugar, eggs, espresso powder and vanilla.
• Stir in melted chocolate mixture until just combined, stir in flour mixture until just combined, stir in chocolate chip mixture and then cherries.
• Spread in prepared pan; bake 45 to 50 minutes or until toothpick inserted into the center comes out with moist crumbs clinging.
• Cool pan on rack 1 hour.
• Refrigerate uncovered until completely cooled (about 2 hours).
• In a medium mixing bowl beat together the butter, confectioners' sugar, milk and almond extract until light and fluffy (about 2-3 minutes).
• Stir in cherries.
• Using the foil, lift brownies from pan; spread frosting over the top.
• Cut into 12 large pieces or 24 small pieces.

CHERRY BROWNIES FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix sugar, oil, and almond extract together in a large bowl until well blended.
• Combine flour, cocoa, baking soda, and salt in another bowl; stir into sugar mixture until combined. Beat in 1/2 of the cherries using an electric mixer until moistened. Fold in remaining cherries. Pour batter into the prepared pan.
• Bake in the preheated oven until brownies spring back when gently touched, 25 to 30 minutes.

CHERRY NUT BROWNIES

Steps:

• 1. Preaheat your oven to 350F . Grease a brownie pan. Set a side.
• 2. In a sauce pan melt butter and chocolate. Let it cool and set a side. Place eggs and sugar in a large bowl and whisk together, add the vanilla. Stir in the flour until mixed together, then add the melted chocolate into the mixture until combine. Finally add the chopped walnuts and the cherries. Pour the batter into the grease brownie pan.
• 3. Bake in the preheated oven for 30 minutes. Let it stand for 10 minutes cut them into 12 squares.

CHERRY WALNUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
• Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
• Bake 25 min. Cool.
• Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.

MAGIC BROWNIE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. , Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes., Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.

CHERRY CHOCOLATE NUT BARS RECIPE

Steps:

• Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts. Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly with non stick cooking spray. Place in fridge to set up.
• Melt marshmallows in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.
• Spread this mixture carefully on top of the chocolate layer. Let cool in the fridge.
• Top with remaining chocolate for the last layer. If it has set up a little, just microwave it for about 30 seconds and stir well. Be sure to spread each layer to the edges of the pan.
• Refrigerate until firm. Cut into pieces - about 48.
• Store in refrigerator.

CHOCOLATE CHERRY CHUNK BROWNIES RECIPE

Steps:

• Prepare brownies mix with the water, vegetable oil and eggs that it calls for on the box. (Every box can vary slightly) Bake as directed on the box. Let cool completely.
• In a medium sized mixing bowl combine butter, powdered sugar, and 3 Tablespoons of juice from the maraschino cherries.
• Beat until smooth and creamy.
• Remove all of the cherries from the jar and chop.
• Fold in the chopped cherries and chocolate chips into the batter.
• Spread over the top of cooled brownies.
• Place in the freezer for about 30 minutes to let the cherry layer set up well.
• Melt chocolate chips and butter together in the microwave at 30 second intervals. Stir, and repeat for 30 more seconds. Continue to do this until chocolate is smooth and melted.
• Spread over cherry-chocolate layer. Spread quickly because it will tend to set up when it hits the cold cherry layer.
• Let set up until hardened (stick in the fridge if you need them set up faster) and then cut and serve.

CHERRY NUT BARS

Steps:

• In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter.
• Mix at low speed until crumbly.
• Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan.
• Bake at 350°F 12-15 minutes.
• Spoon pie filling evenly over crust.
• Sprinkle marshmallows and remaining crumbs over top.
• Return to oven 25 to 35 minutes more, or until topping is golden.
• Cut into bars when cool.