CHOCOLATE-GLAZED CHERRY SHORTBREAD BARS
Make your dessert table special with these cherry-ginger shortbread bars - a tasty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In small bowl, mix flour, cornstarch and salt; set aside. In large bowl, beat butter, powdered sugar and granulated sugar with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. On low speed, gradually beat in flour mixture. Stir in cherries. Press in pan.
- Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on cooling rack, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Using a fork, drizzle chocolate over bars. Let stand until firm, about 2 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 174, Carbohydrate 22 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 93 mg
CHOCOLATE CHERRY SHORTBREAD COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h55m
Yield 17 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
- Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
- Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
- Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.
CHERRY SHORTBREAD BARS
I got this delicious recipe for cherry shortbread bars from my mother-in-law.
Provided by Anya
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with heavy aluminum foil.
- Mix flour, 1 cup butter, and white sugar together until mixture is crumbly. Press into the bottom of the prepared pan.
- Bake in the preheated oven for 20 minutes.
- Blend brown sugar, eggs, salt, baking powder, and vanilla extract together in a bowl. Drain and chop cherries, reserving the liquid. Stir cherries and walnuts into the egg mixture. Place mixture on top of the baked crust.
- Return to the oven and bake until set, about 25 minutes. Remove from the oven and let cool.
- Combine powdered sugar and 1 1/2 tablespoons butter with enough cherry liquid to spread easily. Frost cooled bars. Cut into squares after icing has set.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 32.1 g, Cholesterol 37.7 mg, Fat 10.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 127 mg, Sugar 20.9 g
CHOCOLATE CHERRY BARS
Make and share this Chocolate Cherry Bars recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 35m
Yield 36 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350°.
- Grease and flour 13x9-inch pan.
- In large bowl, combine cake mix, pie filling almond extract and eggs; stir until blended.
- Spread in greased and floured pan.
- Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
- In small saucepan, combine sugar, milk and margarine.
- Bring to a boil; boil 1 minute, stirring constantly.
- Remove from heat; stir in chocolate chips until smooth.
- Pour and spread over warm bars.
- Cool completely and cut into bars.
CHOCOLATE GLAZED MACADAMIA CARAMEL SHORTBREAD BARS
If you want to secure your reputation as a dessert maker, this bar will certainly do it!! The caramel is this recipe is different from the one usually employed, it is borrowed from pastry chefs and produces a caramel with exceptionally fine flavor and color...
Provided by grandma2969
Categories Bar Cookie
Time 55m
Yield 36 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325*.
- Lightly grease a 9x13" glass baking pan or coat with nonstick spray.
- Line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2".
- For the shortbread; In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, salt and vanilla until light and very well blended, about 2 minutes.
- Beat or stir in the flour until evenly incorporated.
- Firmly press the dough into the baking dish.
- Lay a sheet of wax paper over the dough, then press it out to the edges and smooth on top.Peel off and discard the paper.
- Bake in the middle of the oven for 27- 32 minutes or until pale golden all over and slightly darker at the edges.
- Transfer the dish to wire rack and set
- aside.
- FOR THE CARAMEL. In a small, heavy saucepan, combine the cream, butter and salt. Bring just to a simmer over medium-high heat; immediately remove from the heat.
- In a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly.
- When the sugar is full incorporated and liquefies, stir in about half of the remaining sugar.
- When this sugar liquefies, stir in the remaining sugar,.
- Cook, stirring and scraping down the pan sides, for 5-7 minutes more, or until all the sugar liquefies,, bubbles and turns a medium tan color.
- Immediately remove from heat,.
- Working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long handled wooden spon until the caramel completely dissolves.
- Rinse all the sugar crystals from the spoon.
- Return the caramel mixture to the burner over medium-high heat.
- Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. continue cooking, stirring gently until the thermometer reqisters 246*-2467*.
- Immediately remove the pan from the heat. Stir in vanilla.
- Being careful ot to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread.
- Tip the baking dish back and forth to distribute the caramel evenly.
- Sprinkle the macadamia nuts evenly over the caramel.
- Let stand until the caramel cools to warm Using the palm of your hand, press down on the nuts to embed them.
- For the glaze: in a small microwave safe bowl, microwave the cream and corn syrup on 100% power for 30 seconds, or until very hot but not boiling; set aside.
- In a small microwave safe bowl, microwave the chocolates and butter on 100% power for 1 minute. Stir well. Continue microwaving on 50% power, stirring at 30 second intervals.
- Stop microwaving before the chocolates completely melt and let the residual heat finish the job. Slowly add the cream mixture into the chocolate mixture until well blended and smooth. Stir in the vanilla. Spread the glaze evenly over the cooled caramel. Let stand until complete cooled.
- Refrigerate the shortbread until chilled. Using the overhanging foil as ahandles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
- Using a large, sharp knife, cut the shortbread into 36 bars, wipe knife between cuts.
- Store in an airtight container in a cool place for up to 1 week,.
Nutrition Facts : Calories 170.2, Fat 11.3, SaturatedFat 5.5, Cholesterol 21.8, Sodium 42.4, Carbohydrate 17.3, Fiber 0.7, Sugar 10.8, Protein 1.2
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