Gluten Free Maraschino Cherry Bars Recipes

MARASCHINO CHERRY BARS

Steps:

• Cream sugar and butter in a mixing bowl till smooth and creamy.
• Beat in egg, vanilla, and almond extract. Stir in flour and salt, then cherries.
• Chill for at least 30 minutes or until no longer sticky. Pat dough into a lightly greased 15" x 10" jelly roll pan. I periodically dip my hands in water so the dough doesn't stick to them.
• Bake at 350 for 15-18 minutes. Cool completely and drizzle with glaze.
• To make glaze, combine powdered sugar and enough cherry juice till you get the right consistency.

MARASCHINO CHERRY BARS

Steps:

• 1. Preheat oven to 350 degrees. Mix flour, sugar, and butter until crumbly. Press into 9 x 13 pan. Bake for 20 minutes.
• 2. Blend eggs, brown sugar, salt, baking powder, and vanilla. Stir in chopped cherries and nuts. Put on top of crust. Bake 25 minutes. Let cool.
• 3. Frosting: Combine the 1 tablespoon soft butter 1 cup powdered sugar Add the saved cherry juice a little at a time until you get the right consistency to drizzle the frosting over the cooled bars.

COCONUT CHERRY BARS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch square pan.
• In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
• In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

GLUTEN FREE MARASCHINO CHERRY BARS

Steps:

• Preheat oven to 350°F.
• Line a 9X13 pan with tinfoil.
• In a large bowl, combine all crust ingredients. Mix until crumbly and well combined and press into bottom of ungreased foil lined pan.
• Bake for 15 to 20 minutes or until lightly brown.
• In a small bowl, combine all filling ingredients and mix well.
• Pour over crust and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Cool.
• Combine all frosting ingredients except coconut. Beat until fluffy and spread over cooled bars.
• Sprinkle with coconut and cut into bars.

MARASCHINO CHERRY CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
• Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

MARASCHINO CHERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Cream butter and sugar in a large bowl with an electric mixer. Blend in flour until mixture resembles coarse crumbs. Pat dough evenly into the prepared baking pan.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, combine shredded coconut, condensed milk, red and green maraschino cherries, walnuts, and raisins in a bowl; spread evenly on top of cooked shortbread.
• Bake until golden brown, about 35 minutes more. Let cool completely before slicing into bars.