Cherry Bing Bars Recipes

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 MASH BARS

Steps:

• Line an 8x8 or 9x9 inch square pan with waxed paper.
• In a medium saucepan, combine butter, sugar, salt and half and half. Heat until boiling, stirring occasionally. Boil for 5 minutes, stirring enough to keep from scorching. Remove from heat and stir in the marshmallows, and cherry chips. Press the mixture into the prepared pan.
• In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, and peanut butter together stirring frequently until smooth. Spread over the mixture in the pan. Refrigerate for 2 hours before cutting into squares.

RETRO BING BARS

Steps:

• Bring sugar, evaporated milk, and 1/2 cup butter to a rolling boil over high heat in a pot. Remove from heat. Add marshmallows, cherry chips, and vanilla extract; stir until fully incorporated. Set aside to cool.
• Melt chocolate chips in a microwave-safe bowl in a microwave. Add peanut butter and 1 teaspoon butter; mix until smooth. Mix in crushed peanuts until fully coated.
• Pour 1/2 of the chocolate mixture into a buttered 9x13-inch pan, making sure to completely cover the bottom. Pour cherry filling mixture on top of chocolate and spread to cover. Top with remaining chocolate mixture. Let cool completely, about 30 minutes. Cut into bars.

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 COOKIE BARS

Steps:

• Preheat the oven to 350 ̊. For the filling: Combine the cherries, granulated sugar, cornstarch and almond extract in a bowl and let stand while you make the dough.
• For the dough: Sift the flour, baking powder and salt into a medium bowl; set aside. Cream the butter, granulated sugar and orange zest in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until combined, about 2 minutes. Add the egg, egg yolk and vanilla and mix until fully incorporated, about 1 minute. Add the dry ingredients in three batches, alternating with the milk, and beat until the dough comes together (it will be soft).
• Press two-thirds of the dough into the bottom of a 9-by-13-inch baking dish. Pour the cherry filling and any juices on top and spread it out. Crumble the remaining dough over the filling. Bake until the cherries are bubbly and the dough is golden, about 35 minutes. Transfer to a rack to cool completely, about 1 hour.
• For the glaze: Combine the powdered sugar, lemon zest and milk in a medium bowl until smooth; thin with more milk, if necessary. Drizzle on the bars and cut into pieces.

CHERI'S CHERRY BING CANDY

Steps:

• Mix sugar, milk, salt, butter, & marshmallows in heavy pan. Cook over med-high heat, stirring frequently. Bring to boil.
• Boil 5 minutes, stirring constantly.
• Remove from heat, add cherry chips & vanilla. Mix well. Ensure chips are melted.
• Pour into greased 9x13 pan, store in refrigerator while you complete the next steps. This will help the cherry mixture to set up.
• Melt chocolate chips & peanut butter over low heat. Add additional chopped nuts. (I like to use the salted Spanish nuts).
• Spread over cherry mixture.
• Let cool & cut into squares.

BING CHERRY DELIGHT

Steps:

• Combine milk and lemon juice. Fold in cherries. In another bowl, beat cream until stiff peaks form. Gently fold cream and pecans into cherry mixture., Spread into an ungreased 11x7-in. dish; sprinkle with wafer crumbs. Freeze, covered, until firm. Remove from freezer 15 minutes before cutting. May be frozen up to 2 months.

BING CANDY

Steps:

• Line a 13x9x2-inch baking pan with heavy foil, allowing foil to extend over sides of pan; grease and set aside.
• In a medium saucepan combine chocolate pieces and peanut butter; heat and stir over low heat until melted. Stir in nuts. Spread 1/2 of the mixture (about 1-1/4 cups) in prepared pan. Transfer to refrigerator. Let remaining chocolate mixture stand at room temperature.
• In another medium saucepan combine sugar, marshmallows, butter and evaporated milk. Cook and stir over medium heat until mixture comes to a boil; cook 5 minutes more, stirring constantly. Remove from heat. Stir in cherry or peanut butter pieces until melted. Cool 10 minutes. Carefully spread over chocolate layer in pan. Chill 20 minutes.
• Carefully spread on remaining chocolate mixture. Cover and chill at least 1 hour. Lift from pan using foil. Cut into small pieces. Store in an airtight container in the refrigerator. Makes 120 pieces.

CHERRY BING BARS

Steps:

• Combine sugar, butter, salt, marshmallows and evaporated milk to a boil, and boil for 5 minutes. Stir constantly as this mixture can scorch easily. Remove from heat, stir in cherry chip until melted and pour into a buttered 9 x 13 pan. Chill until set. Melt chocolate chips and peanut butter, either in microwave or on the stovetop, stir in peanuts. Pour over cherry mixture and chill again until set.

CHERRY BING BARS

Steps:

• 1. Combine the first 4 ingredients and cook over medium heat until full boil
• 2. Boil for 5 minutes - stirring constantly
• 3. Remove from heat and stir in cherry chips and vanilla
• 4. Spread in 9x13 pan and chill
• 5. Melt chocolate chips and 3/4 cup of peanut butter
• 6. Fold in 1 pound of salted peanuts which have been chopped
• 7. Spread on top and chill again