White Chocolate Cherry Bars 1998 Recipes

CHOCOLATE-DRIZZLED CHERRY BARS

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.

WHITE CHOCOLATE-CHERRY BLONDIES

Steps:

• Heat oven to 325°F. Grease or spray 13x9-inch pan. In large bowl, beat brown sugar, butter, vanilla, almond extract and eggs with electric mixer on medium speed until light and fluffy.
• On low speed, beat in flour, baking powder and salt until well blended. Set aside 1/4 cup of white chocolate bar chunks. Stir in remaining chunks, almonds and cherries. Spread batter evenly in pan.
• Bake 35 to 40 minutes or until top is golden brown and set. Cool completely, about 1 hour.
• In small microwavable bowl, microwave reserved white chocolate bar chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Drizzle glaze over bars. Or if desired, place glaze in small food-storage plastic bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over bars. Let stand until glaze is set, about 3 hours. For bars, cut into 6 rows by 6 rows.

WHITE CHOCOLATE CHERRY BARS 1998

Steps:

• Position a rack in the middle of an oven and preheat the oven to 350 degress.
• Butter and flour a 9-by-13-inch baking dish.
• Sift together the sifted flour, baking powder, baking soda and salt. Set aside.
• Place butter and both sugars in large bowl. Using a whisk or electric mixer set on medium speed, beat until light and fluffy, about five minutes with a whisk or 2-3 minutes with a mixer.
• Add the eggs one at a time, beating well after each addition.
• Add the almond extract.
• Add the flour mixture and carefully beat just until thoroughly combined.
• Stir in the cherries, white chocolate and almonds.
• Scrape the batter into the prepared baking dish, smoothing the top with a rubber spatula.
• Bake until the top is golden and the edges have just started to pull away from the sides, 35-45 minutes.
• Transfer to a wire rack and let cool completely, then cut into bars.
• Store in a covered container and room temperature for up to a week. Makes 16-20 bars.

CHEWY CHOCOLATE-CHERRY BARS

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs and butter. Press into a greased 13x9-in. baking pan. In a large bowl, mix the remaining ingredients until blended; carefully spread over crust., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars.

CHOCOLATE CHERRY BARS

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.