Chocolate Drizzled Cherry Bars Recipes

CHOCOLATE DRIZZLED CHERRY BARS

Steps:

• Heat oven to 350°F.
• Combine all crumb mixture ingredients in bowl. Beat at low speed until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining crumb mixture oto bottom of ungreased 13x9-inch baking pan. Bake 15-20 minutes or until edges are very lightly browned.
• Combine all filling ingredients in same bowl. Spread filling over hot, partially baked crust; sprinkle with reserved crumb mixture. Continue baking 27-32 minutes or until lightly browned.
• Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring often, 2-3 minutes or until smooth. Drizzle over bars. Cool completely; cut into bars.

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.

CHOCOLATE-DRIZZLED CHERRY BARS

Steps:

• Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Beat in egg until well blended. On low speed, beat in flour, salt and dry gelatin until soft dough forms. Press dough in bottom of ungreased 13x9-inch pan.
• Bake 11 to 14 minutes or until center is set. Cool completely, about 30 minutes.
• In resealable freezer plastic bag, mix chocolate chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing chocolate in bag every 15 seconds, until smooth. Cut 1/4-inch tip from corner of bag; drizzle chocolate over bars. Let stand about 1 hour or until chocolate is set. For bars, cut into 8 by 4 rows; cut each bar in half diagonally to make triangles.

CHOCOLATE-GLAZED CHERRY SHORTBREAD BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In small bowl, mix flour, cornstarch and salt; set aside. In large bowl, beat butter, powdered sugar and granulated sugar with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. On low speed, gradually beat in flour mixture. Stir in cherries. Press in pan.
• Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on cooling rack, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Using a fork, drizzle chocolate over bars. Let stand until firm, about 2 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows.

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:

• Heat oven to 350°.
• Grease and flour 13x9-inch pan.
• In large bowl, combine cake mix, pie filling almond extract and eggs; stir until blended.
• Spread in greased and floured pan.
• Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• In small saucepan, combine sugar, milk and margarine.
• Bring to a boil; boil 1 minute, stirring constantly.
• Remove from heat; stir in chocolate chips until smooth.
• Pour and spread over warm bars.
• Cool completely and cut into bars.

CHOCOLATE CHERRY CORDIAL BARS

Steps:

• Preheat oven to 350°.
• Grease a 10 x 15 pan.
• Combine butter, eggs, sugars and extracts in a large bowl and beat at medium until well blended.
• Combine flour, soda and cinnamon and mix into creamed mixture until just blended.
• Stir in pie filling and chocolate chips.
• Spread in pan.
• Bake for 25 minutes or until lightly browned.
• Cool completely in pan on wire rack.
• Sprinkle with confectioner's sugar or drizzle with melted chocolate, if desired.
• Cut into 2 1/2 x 2 inch bars.

CHOCOLATE-DRIZZLED CHERRY BARS

Steps:

• In a mixing bowl, combine 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. x 2-in. baking dish. Bake at 350 degrees F for 15-18 minutes or until edges begin to brown.
• In a 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 or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack.

CHOCOLATE-DRIZZLED CHERRY BARS

Steps:

• In a mixing bowl, combine 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. x 2-in. baking dish. Bake at 350 degrees F for 15-18 minutes or until edges begin to brown.
• In a 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 or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack.

CHERRY OAT SQUARES WITH CHOCOLATE DRIZZLE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 22cm square cake tin: cut 2 strips of baking parchment the width of the tin and longer than the base and sides, and fit into the tin each way and up the sides. This will make lifting it out easier.
• Mix together the flour, sugar and oats in a bowl. Add the egg, melted butter and cherries, and mix well. Tip into the tin and spread evenly with a fork.
• Bake for 20-25 mins until golden brown. Cool in the tin for 10 mins, then carefully lift out using the paper and place on a board. Mark, but don't cut, 4 lines each way to make 16 squares. Melt the chocolate in the microwave for 1 min, then drizzle over the squares. When the chocolate has set, cut the squares down the marked lines.