Cherry Streusel Bars Recipes

CHERRY STREUSEL BARS

Steps:

• In a bowl, combine 2 cups flour, sugar and salt; cut in shortening until crumbly.
• In another bowl, whisk the egg, water, and vinegar. Stir into flour mixture with a fork.
• On a lightly floured surface, roll out dough into a 15 x 10 inch rectangle. Transfer to a greased 15 x 10 x 1 inch baking pan. Bake at 400° for 6-8 minutes or until firm and dry to the touch.
• Meanwhile, combine pie filling and orange peel; set aside. In a large bowl, combine the brown sugar, cinnamon and remaining flour; cut in butter until crumbly. Spread cherry mixture over crust. Sprinkle with crumb mixture. Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 20 minutes before cutting.

CHERRY-BERRY STREUSEL BARS

Steps:

• Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix cookie mix, melted butter and egg until thick dough forms. Press dough evenly in pan.
• Spread preserves over cookie dough layer. Sprinkle granola evenly over preserves.
• Bake 30 to 35 minutes or just until cookie layer is set. Cool completely, about 1 hour.
• Cut into 4 rows by 3 rows to make 12 bars, or 4 rows by 4 rows to make 16 bars. Gently remove bars from pan; place on cooling rack or serving platter.
• In small bowl, stir together powdered sugar and whipping cream until thin icing forms. Pour icing into small resealable food-storage plastic bag; seal bag. Cut off 1 bottom corner of bag; drizzle icing over bars. Top each with a few fresh berries. Let icing set before serving. If not serving immediately, cover tightly and store in refrigerator until serving time.

CHERRY STREUSEL BARS

Steps:

• 1. CRUST Heat oven to 375 Cover 9x13 pan with two sheets of aluminum foil over hanging on sides Spray with vegetable spray
• 2. Process flour, sugar and salt in food processor, until combined, about 5 seconds Add butter and pulse until mixture resembles wet sand, about 15 pulses
• 3. Transfer 1 1/4 cups dough to medium bowl and set aside. Transfer remaining dough to prepared pan and use your hands to evenly distribute it over the bottom of pan.
• 4. Bake until light golden brown, 16 to 18 minutes, rotating pan halfway through baking
• 5. CHERRY FILLING Pulse thawed frozen cherries, cherry preserves, lemon juice, pinch of salt and almond extract until finely chopped, about 7 pulses; set aside
• 6. STREUSEL Add oats, almonds and brown sugar to reserved dough and toss to combine Add butter and rub mixture beween your fingers until butter is fully incorporated and mixture forms small clumps. Set aside
• 7. Transfer filling to pan and spread evenly over crust (which needn't be cool)
• 8. Sprinkle streusel evenly over filling (not not press)
• 9. Bake until filling is bubbling and streusel is deep golden brown 24 to 28 minutes, rotating pan halfway
• 10. Transfer pan to wire rack and let bars cool completely. Using foil overhang, lift bars out of pan. Cut into 35 squares and serve

ALMOND STREUSEL-CHERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
• Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
• Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.