Gooey Cherry Bars 25 Recipes

CHERRY GOOEYS

Steps:

• Beat 1 cup dark brown sugar and 1 stick butter until fluffy, then beat in 3 egg, 1 teaspoon vanilla, 4 ounces melted semisweet chocolate and 2 tablespoons buttermilk with the eggs. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Add 2 cups chocolate chunks and 1 cup dried cherries to the finished batter. Drop by tablespoonfuls and chill 30 minutes; bake 8 to 12 minutes at 350 degrees.

GOOEY BUTTERSCOTCH BARS

Steps:

• In a large bowl, combine the sugar cookie mix, pudding mix, butter and egg. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until set., In a large saucepan, combine caramels and milk. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in nuts and vanilla. Pour over crust. Sprinkle with butterscotch chips. , Cool completely. Cut into bars. Store in an airtight container.

GOOEY CHERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, mix flour, white sugar and 3/4 cup butter until crumbly. Press into prepared pan.
• Bake in preheated oven 12 to 15 minutes, until light brown.
• In a food processor, combine eggs, brown sugar, vanilla and baking powder and process until smooth. Pour in cherries and walnuts and pulse until just chopped and incorporated, but not pulverized. Pour over crust.
• Bake 25 minutes, until center is set.
• To frost, cream together confectioners' sugar with 2 tablespoons butter and 4 tablespoons cherry juice until fluffy. Frost cooled dessert and cut into bars.

GOOEY CHERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, mix flour, white sugar and 3/4 cup butter until crumbly. Press into prepared pan.
• Bake in preheated oven 12 to 15 minutes, until light brown.
• In a food processor, combine eggs, brown sugar, vanilla and baking powder and process until smooth. Pour in cherries and walnuts and pulse until just chopped and incorporated, but not pulverized. Pour over crust.
• Bake 25 minutes, until center is set.
• To frost, cream together confectioners' sugar with 2 tablespoons butter and 4 tablespoons cherry juice until fluffy. Frost cooled dessert and cut into bars.

SKINNY GOOEY CHERRY BROWNIES

Steps:

• Preheat oven to 350 degrees, spray an 8 inch non-stick square pan with cooking spray and set aside.
• In a large mixing bowl, combine the flours, cocoa and mix well with a wire whisk to break up any clumps.
• Add all the other ingredients and mix well until all is combined and with a rubber spatula, dig deep to the bottom of the bowl to make sure all the dry ingredients are well incorporated.
• Pour batter into prepared pan and bake for about 22-28 minutes. Do not over bake. Test with a wooden skewer or toothpick. Should come out with moist crumbs.
• Let cool on a wire rack and then cut when cooled but still a little warm and enjoy! Makes 16 brownies.

GOOEY CHERRY BARS [25]

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mix flour, white sugar and 3/4 cup butter until crumbly. Press into prepared pan. Bake in preheated oven 12 to 15 minutes, until light brown. In a food processor, combine eggs, brown sugar, vanilla and baking powder and process until smooth. Pour in cherries and walnuts and pulse until just chopped and incorporated, but not pulverized. Pour over crust. Bake 25 minutes, until center is set. To frost, cream together confectioners' sugar with 2 tablespoons butter and 4 tablespoons cherry juice until fluffy. Frost cooled dessert and cut into bars.