Sweet Cherry Almond Bars Recipes

CHERRY PIE CRUMB BARS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
• In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
• In a large mixing bowl, stir together melted butter and sugar. Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
• Reserve 3/4 cup of mixture.
• Press remaining crumb mixture into the bottom of prepared pan.
• Spread cherry filling over the crust.
• Sprinkle remaining crumb mixture over cherries.
• Sprinkle sugar over crumb topping.
• Bake bars for 23 to 25 minutes OR until the top is golden.
• Cool completely before cutting.

CHERRY ALMOND BARS

Steps:

• Preheat the oven to 375F degrees. Grease an 8x8 inch square pan.
• In a medium mixing bowl, whisk together the flour, ground almonds, 1/2 cup sugar, baking powder and salt. In a small bowl whisk together the egg, vanilla and almond extract. Then, using a pastry cutter or fork, blend the cold butter and egg mixture in with your dry ingredients.
• Press 2/3s to 3/4s of the mixture into the bottom of your prepared pan.
• Toss your cherries with the granulated sugar, cornstarch and water. Then sprinkle evenly over the base layer, then crumble the remaining dough over the cherries. Optionally, sprinkle additional tablespoon of sugar on top of your bars.
• Bake in your pre-heated oven for 35-40 minutes. The top crumbs should be just lightly browning.
• Allow to cool completely, then cut into 9 large squares or 16 bite-sized.

CHERRY PIE BARS RECIPE

Steps:

• Preheat oven to 350 degrees F. Coat a 9x13 pan with cooking spray and set aside. In a small bowl, combine the chopped cherries and 1/2 cup sugar. Mix well and set aside.
• Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, 1 cup granulated sugar, eggs and almond extract and beat on medium speed until creamy and free of lumps.
• In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
• Using your fingers, press approximately half of the dough into the bottom of the prepared pan and bake in the preheated oven for 8 minutes. Remove from the oven and top with the cherry mixture. Drop the remaining dough in clumps over the top and bake for an addition 25-30 minutes, or until cherries are bubbling and the dough is golden brown. Let cool.
• Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioner's sugar and milk. Beat on medium speed until smooth. Scrape the sides of the bowl if necessary. Drizzle the glaze over the bars, cut into squares and serve!

CHERRY ALMOND STREUSEL BARS

Steps:

• Crust and Topping (divided): Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray and line with a sheet of overhanging parchment paper; set aside. In a food processor fitted with metal blade, combine flour, sugar, baking powder, and salt; pulse to combine. Add butter cubes, almond paste crumbles, and almond extract; pulse until mixture resembles wet sand.
• Set aside 1 ½ cups of the mixture in a separate bowl for the topping. Stir in the rolled oats and sliced almonds (if using) and set aside. Pour the remaining mixture into the prepared baking pan and press it evenly on the bottom and slightly up the edges. Bake for 12-15 minutes, until the edges are just beginning to brown.
• Filling: In a medium saucepan whisk together water, lemon juice, and cornstarch. Add the cherries, sugar, butter, and salt. Bring to a simmer, stirring frequently until thickened, about 5 minutes. Spread the filling over the baked crust.
• Pinch the topping mixture to form small clumps, then sprinkle the topping over the cherry filling. Bake until the filling is beginning to bubble and the topping is light brown, about 25-30 minutes. Place the pan on a wire rack to cool completely before icing.
• Icing: I recommend cutting the bars into desired sizes before icing. In a small bowl, whisk powdered sugar, water, and almond extract. *Add the water 2 Tbsp at a time until drizzle consistency but not runny. Drizzle with a spoon or piping bag method. Refrigerate in an airtight container for up to 3 to 5 days.

SWEET CHERRY ALMOND BARS

Steps:

• Set oven to 350F
• Lightly spray an 8x8 baking pan
• Stir together the cherries with the sugar, lemon juice, extract, and cornstarch. Set aside, tossing occasionally to encourage some of the juices to start flowing.
• Put the flour, almond meal, sugar, salt, and baking powder into the bowl of a food processor and pulse to combine.
• Add the yolk, extract, and butter, and pulse or process to combine just until the dough comes together, it will be crumbly.
• Press 2/3 of the dough into the bottom of your pan to form the crust. Top with the cherries. Then crumble the remaining dough evenly over the cherries. Top with the sliced almonds and bake for about 40 minutes until the dough is just golden and the filling is bubbling.
• Let cool before cutting.

CHERRY COCONUT BARS

Steps:

• Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
• To a large mixing bowl add the butter, graham cracker crumbs, and brown sugar.
• Stir until well combined, then add in the flour, baking powder, and salt until just combined.
• Press mixture into the bottom of the baking dish.
• To the mixing bowl add the coconut, condensed milk, vanilla, and almond extract and mix well.
• Chop the maraschino cherries and pat dry with paper towels.
• Mix gently into coconut topping and spread mixture over graham cracker crust.
• Bake for 30-40 minutes until slightly browned.
• Cool completely then refrigerate for at least 3 hours before serving.