Cherry Brown Butter Bars Recipes

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CHERRY BARS



Cherry Bars image

Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and the pretty colors, they're destined to become a holiday classic. -Jane Kamp, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

Nutrition Facts : Calories 112 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 72mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

QUICK AND EASY CHERRY BARS



Quick and Easy Cherry Bars image

With a busy family and no one knowing just who might be over to eat, this is a quick and easy great tasting bar dessert

Provided by tntcook

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 8

1 cup butter, softened
1 ¾ cups white sugar
4 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 pinch salt
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
  • Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 31.6 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 99.8 mg, Sugar 14.7 g

CHERRY SHORTBREAD BARS



Cherry Shortbread Bars image

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

2 ¼ cups all-purpose flour
1 cup butter, softened
½ cup white sugar
1 cup packed brown sugar
2 eggs
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon vanilla extract
5 ounces maraschino cherries
½ cup chopped walnuts
1 ½ cups powdered sugar
1 ½ tablespoons butter, softened

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

BROWN BUTTER CHERRY BARS



Brown Butter Cherry Bars image

Provided by Tyler - Schmidt Happens

Time 50m

Number Of Ingredients 14

2 cups fresh cherries, pitted and halved
1/2 cup water
1 tablespoon granulated sugar
1 tablespoon cornstarch
1/2 lemon, juiced
1 cup old-fashioned rolled oats, ground
1/2 cup almond flour
1 stick unsalted butter, melted, browned
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon espresso powder (optional)
1/4 teaspoon salt
2 tablespoons sliced almonds, chopped

Steps:

  • Remove cherry pit, slice in half, and place in small saucepan.
  • Add cornstarch, water, and lemon juice to a small dish. Stir to combine. Pour over cherries.
  • Add granulated sugar to cherries and stir to combine.
  • Bring to a boil and then simmer for about 15-20 minutes. Set aside and cool completely.
  • Line a square 8″ baking pan with parchment paper. Set aside.
  • Cut butter into small chunks. Add to a small saucepan over medium heat for 3-4 minutes or until butter turns golden brown. Remove from heat and cool in refrigerator for about 10 minutes.
  • Preheat oven to 375 degrees.
  • Add brown butter and brown sugar to a small mixing bowl. Mix until combined.
  • Add old-fashioned rolled oats to a blender. Blend for about 15 seconds until it resembles flour.
  • Add ground oats, almond flour, baking soda, baking powder, espresso powder, and salt to brown butter mixture. Stir until combined. Measure 1/2 cup crust mixture and place in a small bowl. Add almonds and stir to combine. Set aside for third layer.
  • Add original crust mixture (without sliced almonds) to the baking pan. Press evenly into the pan.
  • Pour cherry filling over crust and spread evenly to cover.
  • Sprinkle the 1/2 cup crust mixture with almonds evenly over cherry filling.
  • Bake for 23-25 minutes. Remove and cool completely before cutting.

CHEWY CHERRY BARS



Chewy Cherry Bars image

Provided by Food Network

Categories     dessert

Time 55m

Yield 16 bars

Number Of Ingredients 8

Crisco® Original No-Stick Cooking Spray
1/2 cup butter, softened
1 cup firmly packed brown sugar
1/2 tsp. almond or vanilla extract
1 cup Pillsbury BEST® All Purpose Flour
1 tsp. baking powder
1 cup rolled oats, quick or old fashioned
1/2 cup Smucker's® Cherry Preserves

Steps:

  • HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray.
  • BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan.
  • SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping.
  • BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.

CHERRY BROWN BUTTER BARS



CHERRY BROWN BUTTER BARS image

Categories     Fruit

Yield Makes 16 2-inch squa

Number Of Ingredients 14

Crust:
7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
Pinch of salt
Filling:
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, diced
1 pound sweet cherries, which will yield 12 ounces of pitted cherries, which yielded some leftovers, perfect for snacking (alternately, you can use 12 ounces of the berry of your choice)

Steps:

  • Make crust: Preheat over to 375°F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet. (It should look like this.) Congratulations! You've just faked a square tart pan. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl, or if you're Deb, in the bottom of the small saucepan you used to melt the butter. Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature. Make the filling: Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended. Arrange pitted cherries, or the berries of your choice, in bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit.

CHERRY BROWN BUTTER BARS



Cherry Brown Butter Bars image

from the smitten kitchen blog. these look yummy, saving this recipe here until i have a chance to make it! this recipe could work with other fruits, such as apples, pears, raspberries, etc. use your imagination!!

Provided by Candace Michelle 2

Categories     Dessert

Time 1h10m

Yield 16 bars

Number Of Ingredients 13

7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup all purpose flour
1 tablespoon all purpose flour
1 pinch salt
1/2 cup sugar
2 large eggs
1 pinch salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup unsalted butter, diced
1 lb sweet cherries

Steps:

  • Make crust: Preheat over to 375°F Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet.
  • Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl, or in the bottom of the small saucepan you used to melt the butter. Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
  • Make the filling: Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly.
  • Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
  • Arrange pitted cherries, or the berries of your choice, in bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes (though, of course, this took less time in my hyperactive oven so please watch your baking times carefully). Cool bars completely in pan on rack.
  • Use the parchment paper overhang to carefully remove cooled bars from pan and place them on a cutting board and cut them into squares with a very sharp knife. The cherries, if they fall over your slicing lines, will want to give you trouble but if you saw a sharp knife into them slowly before pressing down, they'll cut neatly and with minimum carnage.
  • Do ahead: Can be made at least a day ahead, and stored at room temperature. Any longer, keep them cool in the fridge.

Nutrition Facts : Calories 201.9, Fat 11.6, SaturatedFat 7.1, Cholesterol 51.9, Sodium 30.1, Carbohydrate 23.1, Fiber 0.9, Sugar 14.4, Protein 2.3

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