CHOCOLATE DRIZZLED CHERRY BARS
Steps:
- Heat oven to 350°F.
- Combine all crumb mixture ingredients in bowl. Beat at low speed until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining crumb mixture oto bottom of ungreased 13x9-inch baking pan. Bake 15-20 minutes or until edges are very lightly browned.
- Combine all filling ingredients in same bowl. Spread filling over hot, partially baked crust; sprinkle with reserved crumb mixture. Continue baking 27-32 minutes or until lightly browned.
- Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring often, 2-3 minutes or until smooth. Drizzle over bars. Cool completely; cut into bars.
Nutrition Facts : Calories 160 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 70 milligrams, Carbohydrate 22 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
CHOCOLATE-CHERRY CRUMB BARS
Although this bar is as rich and moist as cake, you don't need a fork to enjoy it. The kirsch-spiked filling will appeal to grown-up tastes; for kids, simply omit the liqueur.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 9 large or 1 dozen small bars
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang. Coat with cooking spray.
- Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes. Remove from heat; stir in 1/4 cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved.
- Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl. Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan. Bake until just set, about 20 minutes.
- Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
- Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely on a wire rack. Run a knife around sides; lift out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days.
CHOCOLATE CHERRY BARS
These tempting bars are simple to make with cherry pie filling, crunchy almonds and chocolate chips. I took them to a church supper and everyone wanted the recipe. Some people said the sweet treats reminded them of chocolate-covered cherries. -Tina Dierking, Skohegan, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, sugar and cocoa. Cut in butter until the mixture is crumbly. Add egg and almond extract until blended. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Carefully top with pie filling. Combine chocolate chips, almonds and reserved crumb mixture; sprinkle over pie filling. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool; refrigerate for at least 2 hours before cutting into bars.
Nutrition Facts : Calories 177 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 57mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY CRUMB BARS
Make and share this Cherry Crumb Bars recipe from Food.com.
Provided by CrystalRN
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°. Grease and flour a 13x9-inch pan.
- Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.
- To remaining mixture, add egg; mix well.
- Press into pan. Pour cherry filling over crust; spread to cover.
- In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.
Nutrition Facts : Calories 720.4, Fat 25.4, SaturatedFat 4, Cholesterol 31, Sodium 691.2, Carbohydrate 116.5, Fiber 3.9, Sugar 56.2, Protein 8.4
CHOCOLATE-DRIZZLED CHERRY BARS
I've been making bars since I was in third grade, but these are special. I bake them for the church Christmas party every year... and folks always rave about them and ask for a copy of the recipe.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, oats, sugar and butter until crumbly. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until edges begin to brown., In a small bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges and topping are lightly browned. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack.
Nutrition Facts :
CHOCOLATE CHERRY CRUMB BARS
Steps:
- Preheat oven to 325°F. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang. Coat with cooking spray.
- Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes. Remove from heat; stir in 1/4 cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved.
- Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl. Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan. Bake until just set, about 20 minutes.
- Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
- Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely on a wire rack. Run a knife around sides; lift out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days.
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