Cherry Angel Bars Recipes

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EASY CHERRY BARS



Easy Cherry Bars image

Easy Cherry Bars are a tasty summer treat! Shortbread double crust with cherry pie filling baked in a sheet pan and topped with sweet vanilla almond glaze.

Provided by Sabrina Snyder

Categories     Dessert

Time 55m

Number Of Ingredients 12

1 cup butter (, softened)
2 cups sugar
1 teaspoon salt
4 large eggs (, room temperature)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups flour
2 cans cherry pie filling (, 21 ounces each )
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-3 tablespoons whole milk

Steps:

  • Preheat oven to 350 degrees. Spray a 15x10 sheet pan with baking spray.
  • In a stand mixer, cream butter, sugar, and salt on medium speed until light and fluffy.
  • Add eggs, one at a time, then add extracts.
  • Gradually fold in flour to butter mixture until combined and dough forms.
  • Press 3 cups dough into prepared pan.
  • Spread with cherry pie filling covering all the dough evenly.
  • Drop remaining dough by teaspoonfuls over filling.
  • Bake 35-40 minutes, or until golden brown.
  • Cool completely in pan before glazing.

Nutrition Facts : Calories 139 kcal, Carbohydrate 24 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 92 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

QUICK AND EASY CHERRY BARS



Quick and Easy Cherry Bars image

With a busy family and no one knowing just who might be over to eat, this is a quick and easy great tasting bar dessert

Provided by tntcook

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 8

1 cup butter, softened
1 ¾ cups white sugar
4 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 pinch salt
1 (21 ounce) can cherry pie filling

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.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 31.6 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 99.8 mg, Sugar 14.7 g

CHERRY BARS



Cherry Bars image

Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and the pretty colors, they're destined to become a holiday classic. -Jane Kamp, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 large eggs, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons 2% milk

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.

Nutrition Facts : Calories 112 calories, Fat 3g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 72mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON ANGEL CAKE BARS



Lemon Angel Cake Bars image

A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. -Marina Castle, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 9

1 package (16 ounces) angel food cake mix
1 can (15-3/4 ounces) lemon pie filling
1 cup unsweetened finely shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
3 teaspoons grated lemon zest

Steps:

  • Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.

Nutrition Facts : Calories 116 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 135mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY NANAIMO BARS



Cherry Nanaimo Bars image

A great twist on the classic Nanaimo bar, these no-bake cherry Nanaimo bars are loved by my whole family.

Provided by Glenda Roache Groom

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 1h20m

Yield 36

Number Of Ingredients 14

½ cup butter
¼ cup white sugar
⅓ cup unsweetened cocoa powder
1 egg, lightly beaten
1 ¾ cups graham cracker crumbs
½ cup shredded coconut
⅓ cup finely chopped walnuts
¼ cup butter, softened
2 cups confectioners' sugar
2 tablespoons maraschino cherry juice
1 teaspoon almond extract
⅓ cup chopped maraschino cherries, well drained
1 tablespoon butter
⅓ cup semisweet chocolate chips

Steps:

  • Heat 1/2 cup butter, white sugar, and cocoa powder in a saucepan over medium heat; cook and stir just until butter melts, about 2 minutes. Remove saucepan from heat; stir in beaten egg. Return pan to stove; cook and stir until cocoa mixture thickens slightly, about 3 minutes. Remove saucepan from heat.
  • Stir graham cracker crumbs, coconut, and walnuts into cocoa mixture. Press mixture firmly into an ungreased 9x9-inch baking pan.
  • Beat 1/4 cup butter, confectioners' sugar, cherry juice, and almond extract in a bowl with an electric mixer until smooth; stir in cherries. Drop cherry mixture by spoonfuls over base layer, then spread evenly. Let cherry mixture layer stand until slightly firm, about 10 minutes. Using your hand, pat cherry mixture layer to smooth.
  • Melt 1 tablespoon butter in a small saucepan over low heat; stir in chocolate chips. Cook and stir mixture until melted and smooth, about 3 minutes. Pour chocolate mixture over middle layer. Working quickly, smooth chocolate with the back of a spoon. Chill before cutting into bars, about 30 minutes.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 14.3 g, Cholesterol 16.2 mg, Fat 6.8 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 3.9 g, Sodium 57.1 mg, Sugar 10.5 g

CHERRY ANGEL DESSERT



Cherry Angel Dessert image

This dessert is easy to decorate for the holidays, and it's perfect for family reunions.-Viorene Larson, Sious Falls, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 15 servings.

Number Of Ingredients 6

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 can (20 ounces) reduced-sugar cherry pie filling
1-1/3 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup reduced-fat sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • Line an ungreased 13-in. x 9-in. dish with cake cubes. Cover with pie filling. , In a bowl, whisk milk and pudding mix for 2 minutes. Stir in sour cream. Carefully spread over pie filling; top with whipped topping. , Cover and refrigerate for at least 24 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 0g sugar total.

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