Maraschino Cherry Bars Recipes

MARASCHINO CHERRY BARS

Steps:

• Cream sugar and butter in a mixing bowl till smooth and creamy.
• Beat in egg, vanilla, and almond extract. Stir in flour and salt, then cherries.
• Chill for at least 30 minutes or until no longer sticky. Pat dough into a lightly greased 15" x 10" jelly roll pan. I periodically dip my hands in water so the dough doesn't stick to them.
• Bake at 350 for 15-18 minutes. Cool completely and drizzle with glaze.
• To make glaze, combine powdered sugar and enough cherry juice till you get the right consistency.

MARASCHINO CHERRY SHORTBREAD BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Cream butter and sugar in a large bowl with an electric mixer. Blend in flour until mixture resembles coarse crumbs. Pat dough evenly into the prepared baking pan.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, combine shredded coconut, condensed milk, red and green maraschino cherries, walnuts, and raisins in a bowl; spread evenly on top of cooked shortbread.
• Bake until golden brown, about 35 minutes more. Let cool completely before slicing into bars.

MARASCHINO CHERRY CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, cherries, cherry juice and egg white; mix until well blended. Set aside.
• Make brownie batter as directed on box adding reserved egg yolk. Reserve 3/4 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, the vertically for swirled design.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CHERRY COCONUT BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

MARASCHINO CHERRY BARS

Steps:

• For the crust, combine flour, oats, brown sugar and baking soda in mixing bowl. Cut in butter until crumbly. Press into a 13x9x2-inch baking pan. Bake in a preheated 350 degree oven for 10 minutes. For the filling, beat eggs, brown sugar and vanilla together thoroughly. Combine flour and baking powder; stir into egg mixture, mixing well. Stir in coconut, maraschino cherries and pecans. Spread evenly over crust. Bake for 25 minutes or until lightly browned. Let cool completely. For the icing, combine butter, vanilla, powdered sugar and milk. Beat until smooth and creamy. Drizzle over bars.

COCONUT CHERRY BARS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch square pan.
• In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
• In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

MERRY CHERRY BARS

Steps:

• In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned., Meanwhile, in a bowl, combine brown sugar and eggs; mix well. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in almonds and cherries. Spread over crust. Bake at 350° for 30-35 minutes or until bars begin to pull away from sides of pan. Cool on a wire rack. In a small bowl, beat icing ingredients until smooth. Frost bars.

GLUTEN FREE MARASCHINO CHERRY BARS

Steps:

• Preheat oven to 350°F.
• Line a 9X13 pan with tinfoil.
• In a large bowl, combine all crust ingredients. Mix until crumbly and well combined and press into bottom of ungreased foil lined pan.
• Bake for 15 to 20 minutes or until lightly brown.
• In a small bowl, combine all filling ingredients and mix well.
• Pour over crust and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Cool.
• Combine all frosting ingredients except coconut. Beat until fluffy and spread over cooled bars.
• Sprinkle with coconut and cut into bars.

MARASCHINO CHERRY QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 4 mini loaf pans (6 x 3 x 2).
• Drain cherry syrup into measuring cup.
• Add enough milk to measure 1 cup.
• Set cherries aside.
• In a large bowl, on low speed, beat flour, brown sugar, cherry milk, butter, eggs, baking powder and salt for 2 minutes or until just blended.
• Stir in nuts and cherries.
• Pour evenly into loaf pans.
• Bake for 45 minutes or until pick in center comes out clean.
• Cool in pans on racks for 10 minutes.
• Remove from pans and cool completely.
• Wrap in plastic wrap or foil and refrigerate overnight for best flavor and easier slicing.