Cherry Revel Bars Recipes

QUICK AND EASY CHERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.

CHERRY PIE COOKIE BARS

Steps:

• For the cookie bars: Preheat the oven to 375 degrees F.
• Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
• Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
• Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
• For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.

CHERRY REVEL BARS

Steps:

• Preheat oven to 350°F
• Line 13x9x2-inch baking pan with foil; set aside.
• In mixing bowl beat 1/2 cup of the butter on medium to high 30 seconds.
• Add 1 cup of the brown sugar, the baking soda, and salt.
• Beat until combined, occasionally scraping bowl.
• Beat in 1 egg and 1/2 teaspoon of the vanilla.
• Beat or stir in 1-1/4 cups of the flour.
• Stir in oats; set aside.
• For filling, in saucepan stir remaining 1-1/2 cups brown sugar and 1/2 cup butter over medium heat until combined; cool slightly.
• Stir in remaining 3 eggs and 1 teaspoon vanilla; lightly beat with wooden spoon.
• Stir in remaining 1-1/4 cups flour and the chocolate.
• Set aside 3/4 cup oats mixture; press remaining in pan.
• Spread filling, top with cherries, dot with reserved oats mixture, and sprinkle nuts.
• Bake 25 minutes, until top is light brown and filling is moist.
• Cool on rack 1 hour.
• Cover and refrigerate at least 2 hours.
• Lift from pan; cut with serrated knife.
• Store, covered, at room temperature.

CHERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.