Cherry Brown Butter 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 BARS

Steps:

• Gather all the ingredients.
• Preheat oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line a 13 x 9-inch (33 x 23 cm) baking dish with parchment paper.
• Pit cherries and toss them with 2 tsp flour.
• In the bowl of an electric mixer, combine melted butter, vanilla and sugar. Mix on medium speed until well blended and smooth.
• Blend in flour and salt and stir until incorporated.
• Press dough evenly into bottom of prepared baking dish. Bake until crust is golden and slightly puffed, about 18 minutes.
• When the crust is done, transfer to a wire rack and cool crust in pan.
• Meanwhile, let's make the filling. Cut the butter into a few pieces and place in a saucepan over medium heat. Melt the butter completely stirring frequently with the spatula.
• As the butter heats, it will begin to foam and then bubble. After several minutes, the milk solids will start to become brown on the bottom of the pan. Make sure that milk solids do not stick to the pan. Continue stirring until the butter is evenly browned, being careful not to burn. Remove from the heat and pour browned butter into a glass bowl to cool slightly.
• In the bowl of an electric mixer, combine eggs, sugar, and salt in a medium bowl and whisk all together.
• Add extracts and blend in flour by ⅓ at a time. Whisk all together until smooth.
• Gradually blend in browned butter and whisk mixture until completely blended.
• Arrange cherries over cooled crust.
• Carefully pour filling evenly over fruit.
• Bake at 375ºF (190ºC) for about 30 minutes, until filling is puffed and golden. A skewer inserted in the center should come out clean. Cool bars completely in pan on a wire rack.
• Carefully lift the parchment paper to remove cooled bars from the pan and place them on a cutting board. Cut them into squares using a knife.

CHERRY BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a pan with non-stick spray. You can use a 15 x 10 inch pan (sheet pan) or a 9 x 13 casserole dish. You just won't get the straight edges with the pan I used. Things like that don't rattle this girl.
• In a large bowl combine the butter, sugar, and salt. Cream them together until light and fluffy. I used my stand mixer with my paddle attachment.
• Now add the eggs, one at a time, mixing really well after each addition.
• Add the extract, mix again.
• Now gradually add the flour, mix on low while adding until it's all combined. Add the cinnamon and nutmeg, mix briefly by hand.
• Pour about 3 cups of the batter into the prepared pan. Smooth it out.
• Now take spoonfuls of the cherry pie filling and drop them randomly over the batter. Smooth as best you can.
• Now take the remaining batter and drop spoonfuls of it randomly over the pie filling portion.
• Bake in preheated oven for about 30 to 35 minutes, you want the top golden brown.
• Remove the dish from the oven and allow to cool completely.
• In in a small bowl mix the confectioners' sugar, extract and milk. Start with 2 tablespoons of milk, then adjust by adding more until you get the desired consistency for your glaze. Now drizzle the glaze over the bars. You can do it neatly, or messy. Matters little in the grand scheme of things.
• Serve with a big old cherry loving smile.

CHERRY BROWN BUTTER BARS

Steps:

• Make crust: Preheat over to 375°F Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet.
• Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl, or in the bottom of the small saucepan you used to melt the butter. Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.
• Make the filling: Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly.
• Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
• Arrange pitted cherries, or the berries of your choice, in bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes (though, of course, this took less time in my hyperactive oven so please watch your baking times carefully). Cool bars completely in pan on rack.
• Use the parchment paper overhang to carefully remove cooled bars from pan and place them on a cutting board and cut them into squares with a very sharp knife. The cherries, if they fall over your slicing lines, will want to give you trouble but if you saw a sharp knife into them slowly before pressing down, they'll cut neatly and with minimum carnage.
• Do ahead: Can be made at least a day ahead, and stored at room temperature. Any longer, keep them cool in the fridge.

CHERRY BROWN BUTTER BARS

Steps:

• Make crust: Preheat over to 375°F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet. (It should look like this.) Congratulations! You've just faked a square tart pan. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl, or if you're Deb, in the bottom of the small saucepan you used to melt the butter. Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature. Make the filling: Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly. Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended. Arrange pitted cherries, or the berries of your choice, in bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit.