Chewy Cherry Almond Bars Recipes

ALMOND CHERRY BARS

Steps:

• Pre-heat the oven to 350ºF.
• Start by mixing the flour, almond flour, sugar, sugar, baking powder, kosher salt, and lemon zest in a bowl.
• Add the butter and mix with a spatula until the butter is incorporated into the dry ingredients. You can also use your hands to make this easier. There shouldn't be any chunks of butter in the dough, it should be totally incorporated with the dry ingredients.
• Add the egg, almond extract, and lemon juice.
• Fold to combine all the ingredients, until a soft dough has formed. It will be sticky, like a cookie dough.
• In a bowl, mix the pitted cherries, with 3 tbsp of granulated sugar, and 1 tbsp of cornstarch. Set aside.
• Line the bottom of a 9x9" or 8x8" pan with parchment paper.
• Spread half of the dough on the bottom of the pan.
• Pour the cherries over dough and spread evenly.
• Spread out the other half of the dough on top of cherries. Just drop equal amounts evenly distributed over the cherries. You can use a cookie scoop to do this, as I show on the video.
• Then use your hands to help spread out the dough and flatten it. If the dough is too sticky you may flour your hands lightly.
• Bake the bars for about 45 minutes, until the top is golden brown.
• Let the bars cool down before slicing.

CHEWY CHERRY ALMOND GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 13×9″ baking pan with foil and coat well with nonstick cooking spray. Set aside.
• Toss the oats on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.
• Reduce the oven temperature to 300 degrees F.
• Transfer the oats to a large mixing bowl and stir in the almonds, puffed rice, and dried fruit.
• Place the butter, honey, brown sugar, vanilla, almond extract, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture.
• Pour the mixture into the prepared pan. Wet your fingers and press the mixture firmly and evenly into the pan. Bake for 20-25 minutes at 300 degrees F, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

CHEWY CHERRY BARS

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.

CHEWY CHERRY ALMOND BARS

Steps:

• 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. Beat until combined, scraping side of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.
• Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.
• Bake in the preheated oven about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars. Makes 36 bars.

CHOCOLATE-CHERRY-COCONUT GRANOLA BARS

Steps:

• Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
• Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
• Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
• Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
• Refrigerate for 2 hours.
• Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.

CHERRY ALMOND BARS RECIPE

Steps:

• Preheat oven to 35o degrees F. Apply nonstick spray to an 8x8 inch baking pan.
• Mix together cherries, sugar, ½ tsp almond extract, and cornstarch. Squeeze the juice from the lemon.
• Put flour, almond flour, sugar, salt, and baking powder into the bowl of a food processor and pulse to incorporate.
• Add the yolk, butter, and remaining almond extract in the food processor and pulse until a crumbly dough is formed.
• Press ⅔ of the dough to the bottom of the pan and form a crust. Spread the cherry mixture evenly on the crust and crumble remaining dough all over the cherries. Sprinkle with the sliced almonds.
• Bake in the oven for 40 minutes until dough is crusty and filling is bubbling. Let it cool down and serve.

CHERRY ALMOND BARS

Steps:

• HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
• STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
• BAKE 15 minutes.
• SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
• BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

CHERRY ALMOND NANAIMO BARS

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.

CHEWY CHERRY ALMOND BARK

Steps:

• In a small saucepan on low to medium heat, melt the chocolate with 1 tablespoon of the milk. Continue to add milk to the chocolate, 1 tablespoon at a time, until fully melted. The chocolate should have a smooth consistency.
• Add the remaining ingredients and mix well.
• Pour onto a cookie sheet lined with parchment paper or into a parchment lined 8x8 inch pan. Smooth the melted mixture to a desired thickness and smoothness.
• Let cool in your refrigerator for approximately 30 minutes or until solid.
• Break into pieces and serve!