Cookie Challenge Pecan Bars With Cherries Recipes

PECAN BARS

Steps:

• For the crust: Heat the oven to 350 degrees F and arrange a rack in middle. Line an 8 by 8-inch baking dish with aluminum foil, leaving a few inches of overhang on each side.
• Combine the pecans, butter, flour, sugar, and salt in bowl of a food processor and pulse until the mixture is well combined and it resembles coarse meal. Press the mixture evenly into the prepared baking dish and bake until lightly golden, about 25 to 30 minutes. Remove from the oven and immediately make the filling.
• For the filling: Whisk together the sugar, molasses, corn syrup, butter, rum if using, vanilla, salt, and eggs in a small bowl until well combined. Add the pecans and stir to coat. Pour the pecan mixture over the hot crust and return the baking dish to the oven.
• Bake until top is browned and set, about 25 to 30 minutes. Remove from the oven and let cool completely before removing from dish and cutting into 1-inch squares.

COOKIE AND PECAN BARS

Steps:

• In a large bowl, stir together the cookies, pecan halves, raisins, and cherries.
• Place a piece of parchment inside an 8 by 8-inch baking dish. Parchment should hang over the edges all around. (Alternatively, you can butter the dish on all sides.)
• Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar. Stir until the sugar has dissolved. Bring to a simmer. Stir to make sure the sugar is melted and cook for 1 more minute.
• Add the butter mixture to the cookies, pecans, raisins and cherries. Stir until combined. Pour the warm mixture into the prepared baking pan. Spread evenly with a spatula or the back of a large spoon.
• Place a medium saucepan of water, about 2 cups, onto a medium heat. Then place a heat-proof bowl over it to create a double boiler. Add the chocolate chips to the bowl. Allow the chocolate to sit for 1 minute over the heat. When it starts to melt, stir until it's completely melted. Pour the melted chocolate over top of the pecan mixture. Spread out evenly. Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate.
• Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.

COOKIE CHALLENGE: PECAN BARS WITH CHERRIES

Steps:

• 1. Preheat oven to 350. Line a 15x10x1 inch baking pan with foil, extending the foil over the edges of the pan. Grease the foil, set pan aside.
• 2. In a large bowl, combine flour, the 1/2 cup sugar, and the salt. Using a pastry blender, but in the 1 cup of butter until mixture resembles coarse crumbs. Press mixture evenly into prepared pan. Bake in preheated oven for 20 minutes.
• 3. Meanwhile, in a large mixing bowl, whisk eggs, corn syrup, the 1 1/4 cups sugar, the 3 tablespoons butter, and the vanilla until combined.
• 4. Sprinkle pecans and dried cherries over hot crust. Slowly pour egg mixture over all. Bake for 25-30 minutes or until set. Cool completely in pan on wire rack. Lift baked mixture from pan using the foil. Remove foil. Cut into bars. Makes 48 bars.
• 5. These freeze great!!!!

CHEWY CHERRY VANILLA OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350°F
• In large bowl, beat shortening and sugars until creamy.
• Add eggs and vanilla. Beat well.
• Add flour, baking soda, cinnamon and salt. Mix well.
• Add oats, cherries, and pecans. Mix well.
• Spread mixture in an ungreased 9 x 13 metal baking pan.
• Bake 30 to 35 minutes or until a toothpick comes out clean.
• Cool for 15 to 30 minutes before cutting into bars.
• Store tightly covered.

CHOCOLATE CHIP COOKIES WITH CHERRIES AND PECANS

Steps:

• Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
• Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats.
• Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets.
• Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.