Cherry Almond Power Bars Recipes

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.

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 POWER BARS

Steps:

• Preheat oven to 350°.
• Put butter and brown sugar in a large mixing bowl.
• Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed.
• Combine flour, oats, baking soda and salt.
• Add flour mixture to sugar mixture and beat on low speed until crumbly.
• Spread 2/3 of the oat mixture into the bottom of an ungreased 9 x 13-inch baking pan.
• Press down to make a firm layer.
• Put cherry pie filling in an electric blender or food processor and purée until smooth.
• Pour cherry purée into a medium saucepan.
• Combine granulated sugar and cornstarch and stir into cherry purée.
• Cook, stirring constantly, over low heat until mixture is thick and bubbly.
• Stir in almond extract.
• Pour cherry mixture over oat layer and spread evenly.
• Top with remaining oat mixture.
• Bake 30- 35 minutes or until golden brown.
• Let cool and cut into bars.

CHERRY-ALMOND BARS

Steps:

• Preheat oven to 350°F. Line 11x7-inch glass baking dish with foil. Combine first 3 ingredients in medium bowl; whisk to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until light. Beat in vanilla and almond extracts. Add flour mixture and beat just until dough begins to come together. Mix in almonds. Press dough onto bottom of prepared dish. Pierce all over with fork. Bake until just firm to touch, about 45 minutes.
• Stir preserves in small saucepan over medium-low heat until melted and hot; spread over warm pastry. Bake until preserves bubble in center, about 15 minutes. Cool in dish on rack.
• Using foil as aid, lift entire cookie from dish; trim edges. Cut into 2x1-inch bars. (Can be prepared 2 days ahead. Cover and store in single layer in refrigerator.)

CHERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

CHERRY-ALMOND BARS

Steps:

• Heat oven to 350°F. Drain cherries, reserving juice for Almond-Cherry Glaze. Chop cherries; set aside. In medium bowl, mix 1 cup flour, the butter and 1/4 cup powdered sugar with spoon. Press in ungreased square pan, 9x9x2 inches. Bake about 10 minutes or until set.
• In medium bowl, beat eggs with fork. Stir in cherries and all remaining Bar ingredients. Spread over baked layer.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
• Meanwhile, mix all Almond-Cherry Glaze ingredients until smooth and thin enough to drizzle. Drizzle cooled bars with glaze. For bars, cut into 6 rows by 2 rows. Cut each bar diagonally in half to form triangles.

CHERRY ALMOND BARS

Steps:

• Preheat oven 350 degrees.
• Spray 9x13 inch baking dish with oil.
• In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
• OR.
• Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
• Press mixture over bottom of baking dish.
• Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
• Meanwhile, in a bowl, stir flour, baking powder and salt.
• In a separate bowl, put beaten eggs then stir in brown sugar.
• Gradually stir in flour mixture, then add almonds and cherries.
• Spread over warm base.
• Bake in centre of oven until filling is set, 25 - 30 minutes.
• To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
• Gradually beat in 2 cups icing sugar until fluffy.
• Cover and set aside. Cool bars, then spread icing evenly over top.
• Refrigerate at least 2 hours before cutting into bars.
• Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
• Note: if you use the cherry juice for the frosting it will be a nice pink colour!

QUICK AND EASY CHERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.

CHERRY ALMOND POWER BARS

Steps:

• 1. Mix all ingredients together in a food processor until well blended. .
• 2. Shape mixture into 1" balls.
• 3. Store in a sealed container