Cherry Almond Bars Recipes

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CHERRY-ALMOND BARS



Cherry-Almond Bars image

Love cherries? Make these sweet and easy bars.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 12

1 jar (10 ounces) maraschino cherries
1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
2 eggs
1 cup sliced almonds
1/2 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 teaspoons reserved maraschino cherry juice

Steps:

  • Heat oven to 350°F. Drain cherries, reserving juice for Almond-Cherry Glaze. Chop cherries; set aside. In medium bowl, mix 1 cup flour, the butter and 1/4 cup powdered sugar with spoon. Press in ungreased square pan, 9x9x2 inches. Bake about 10 minutes or until set.
  • In medium bowl, beat eggs with fork. Stir in cherries and all remaining Bar ingredients. Spread over baked layer.
  • Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
  • Meanwhile, mix all Almond-Cherry Glaze ingredients until smooth and thin enough to drizzle. Drizzle cooled bars with glaze. For bars, cut into 6 rows by 2 rows. Cut each bar diagonally in half to form triangles.

Nutrition Facts : Calories 135, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 45 mg

ALMOND CHERRY PEPITA BARS



Almond Cherry Pepita Bars image

This completely plant based fruit-and-nut snack has a light and chewy texture that comes from brown rice cereal and syrup. Dried cherries give it a burst of sweet-tart flavor that is balanced by flaky sea salt, almonds and pepitas. Wrap them individually for a satisfying snack that can be made ahead and taken on the go or packed in school lunches.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 9

Nonstick cooking spray
2 cups crispy brown rice cereal
1 cup raw pepitas
1 cup raw almonds, roughly chopped
1/2 cup sweetened dried cherries
2/3 cup brown rice syrup
2 tablespoons almond butter
1/2 teaspoon almond extract
1/2 teaspoon flaky sea salt

Steps:

  • Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
  • Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
  • Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
  • Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.

Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams

CHERRY NANAIMO BARS



Cherry Nanaimo Bars image

A great twist on the classic Nanaimo bar, these no-bake cherry Nanaimo bars are loved by my whole family.

Provided by Glenda Roache Groom

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 1h20m

Yield 36

Number Of Ingredients 14

½ cup butter
¼ cup white sugar
⅓ cup unsweetened cocoa powder
1 egg, lightly beaten
1 ¾ cups graham cracker crumbs
½ cup shredded coconut
⅓ cup finely chopped walnuts
¼ cup butter, softened
2 cups confectioners' sugar
2 tablespoons maraschino cherry juice
1 teaspoon almond extract
⅓ cup chopped maraschino cherries, well drained
1 tablespoon butter
⅓ cup semisweet chocolate chips

Steps:

  • Heat 1/2 cup butter, white sugar, and cocoa powder in a saucepan over medium heat; cook and stir just until butter melts, about 2 minutes. Remove saucepan from heat; stir in beaten egg. Return pan to stove; cook and stir until cocoa mixture thickens slightly, about 3 minutes. Remove saucepan from heat.
  • Stir graham cracker crumbs, coconut, and walnuts into cocoa mixture. Press mixture firmly into an ungreased 9x9-inch baking pan.
  • Beat 1/4 cup butter, confectioners' sugar, cherry juice, and almond extract in a bowl with an electric mixer until smooth; stir in cherries. Drop cherry mixture by spoonfuls over base layer, then spread evenly. Let cherry mixture layer stand until slightly firm, about 10 minutes. Using your hand, pat cherry mixture layer to smooth.
  • Melt 1 tablespoon butter in a small saucepan over low heat; stir in chocolate chips. Cook and stir mixture until melted and smooth, about 3 minutes. Pour chocolate mixture over middle layer. Working quickly, smooth chocolate with the back of a spoon. Chill before cutting into bars, about 30 minutes.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 14.3 g, Cholesterol 16.2 mg, Fat 6.8 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 3.9 g, Sodium 57.1 mg, Sugar 10.5 g

CHERRY-ALMOND BARS



Cherry-Almond Bars image

Categories     Fruit     Nut     Dessert     Bake     Cherry     Almond     Vanilla     Spring     Edible Gift     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 30

Number Of Ingredients 9

1 1/2 cups all purpose flour
1/4 cup cornstarch
1/8 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup coarsely chopped toasted slivered almonds (about 3 ounces)
1 1/4 cups cherry preserves

Steps:

  • Preheat oven to 350°F. Line 11x7-inch glass baking dish with foil. Combine first 3 ingredients in medium bowl; whisk to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until light. Beat in vanilla and almond extracts. Add flour mixture and beat just until dough begins to come together. Mix in almonds. Press dough onto bottom of prepared dish. Pierce all over with fork. Bake until just firm to touch, about 45 minutes.
  • Stir preserves in small saucepan over medium-low heat until melted and hot; spread over warm pastry. Bake until preserves bubble in center, about 15 minutes. Cool in dish on rack.
  • Using foil as aid, lift entire cookie from dish; trim edges. Cut into 2x1-inch bars. (Can be prepared 2 days ahead. Cover and store in single layer in refrigerator.)

CHERRY ALMOND BARS



Cherry Almond Bars image

A rich tasting bar filled with maraschino cherries and chopped almonds, topped with a cherry almond flavoured frosting. Source: Chatelaine magazine, recipe by Carolyn Potts.

Provided by Elly in Canada

Categories     Bar Cookie

Time 1h20m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 14

2 cups flour
1/2 cup icing sugar, sifted
1 cup unsalted butter, cold and cut into cubes
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 1/2 cups brown sugar, packed
1 cup almonds, finely chopped
3/4 cup maraschino cherry, drained and chopped
1/4 cup maraschino cherry juice or 1/4 cup milk
3 tablespoons unsalted butter, at room temperature
1/2 teaspoon almond extract
2 cups icing sugar, sifted

Steps:

  • Preheat oven 350 degrees.
  • Spray 9x13 inch baking dish with oil.
  • In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
  • OR.
  • Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
  • Press mixture over bottom of baking dish.
  • Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
  • Meanwhile, in a bowl, stir flour, baking powder and salt.
  • In a separate bowl, put beaten eggs then stir in brown sugar.
  • Gradually stir in flour mixture, then add almonds and cherries.
  • Spread over warm base.
  • Bake in centre of oven until filling is set, 25 - 30 minutes.
  • To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
  • Gradually beat in 2 cups icing sugar until fluffy.
  • Cover and set aside. Cool bars, then spread icing evenly over top.
  • Refrigerate at least 2 hours before cutting into bars.
  • Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
  • Note: if you use the cherry juice for the frosting it will be a nice pink colour!

Nutrition Facts : Calories 176.4, Fat 8.4, SaturatedFat 4.1, Cholesterol 26.4, Sodium 58, Carbohydrate 24.1, Fiber 0.6, Sugar 17.3, Protein 2

CHERRY ALMOND BARK



Cherry Almond Bark image

Chock-full of colorful cherries and almonds, this fast-to-fix candy is a Christmas tradition at Rita Goshaw's home in South Milwaukee, Wisconsin. "It's one of my family's favorite munchies while decorating the tree and wrapping presents, she comments.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 1 pound.

Number Of Ingredients 3

1 pound white candy coating, coarsely chopped
3/4 cup chopped candied cherries
1/2 cup unblanched whole almonds

Steps:

  • In a microwave-safe bowl, melt coating, stir until smooth. Add cherries and almonds. Spread onto a foil-lined baking sheet. Refrigerate until firm. Break into pieces.

Nutrition Facts : Calories 201 calories, Fat 10g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY ALMOND NANAIMO BARS



Cherry Almond Nanaimo Bars image

Very rich bars - do not remain on a plate long. My son begs me to make these all the time but I usually save them for a special treat at Christmas.

Provided by laursy

Categories     Bar Cookie

Time 1h45m

Yield 30 serving(s)

Number Of Ingredients 15

1/2 cup butter
1/4 cup sugar
1/3 cup cocoa
1 teaspoon vanilla
1 egg, beaten
1 cup coconut
1 3/4 cups graham cracker crumbs
1/2 cup chopped almonds
1/2 cup butter, softened
2 tablespoons cherry juice
1 tablespoon almond extract
2 cups icing sugar, sifted
1/3 cup chopped maraschino cherry
1/2 semi-sweet chocolate baking square
1 tablespoon butter

Steps:

  • Bottom Layer: Cook butter, sugar, cocoa, vanilla and beaten egg in a saucepan over low heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in coconut, graham crumbs and almonds. Pat firmly into 9 x 13 pan. Chill for at least 1 hour.
  • Filling: Cream butter, cherry juice and almond extract. Gradually beat in icing sugar to make a smooth spreading consistency. Stir in cherries. Spread over the first layer in the pan. Chill until firm.
  • Top Layer: Heat chocolate and butter, stirring constantly until smoothly melted. Drizzle chocolate over filling. Chill.

Nutrition Facts : Calories 158.2, Fat 10.4, SaturatedFat 6.1, Cholesterol 23.5, Sodium 92.3, Carbohydrate 15.5, Fiber 1.1, Sugar 11.7, Protein 1.5

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CHERRY PIE BARS | DESSERT NOW DINNER LATER
2020-11-01  · To make cherry pie bars, first make the shortbread crust and crumb topping by mixing together the flour, sugar, baking powder, and salt. Add the butter one Tablespoon at a time until the ingredients resemble fine crumbs. Then add an egg, and mix until the crumbs are just starting to clump together. Press 1/2 to 2/3 of the mixture on the bottom ...
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Top Asked Questions

How to make chewy cherry almond bars?
Chewy Cherry Almond Bars. Ingredients. Directions. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder.
How to make glazed almond bars at home?
Once bars are cool, mix together 1 cup powdered sugar, 1 Tbsp milk, and 1/2 tsp almond extract. Check consistency and add up to one more Tablespoon of milk, if desired. Drizzle over cool bars and allow glaze to set. Use parchment paper to lift bars out of pan. Cut and serve.
How do you cook a Cherry Pie Bar?
Cherry Pie Bars have a sweet, buttery (sugar cookie-like) shortbread crust and crumb topping. Cherry pie filling in the middle, and an almond glaze drizzled on top. Preheat oven to 375 degrees Fahrenheit. Line a 13x9-inch baking dish with parchment paper (for lifting the bars out) or lightly grease with cooking spray.
How do you make cherry ice cream with almond extract?
To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract. Gradually beat in 2 cups icing sugar until fluffy. Cover and set aside. Cool bars, then spread icing evenly over top.

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