Cherry Chip Bars Recipes

CHERRY DESSERT CAKE BARS

Steps:

• Mix the dry cake mix with the 4 tablespoons melted butter, milk, eggs and vanilla extract using a mixer. Spray a 10 x 15 jelly roll pan with cooking spray. (You can line pan with foil and then spray or do it without the foil) Spread the cake mix over the bottom of the pan
• Drop the cherry pie filling by teaspoons on top of the cake mix. Sprinkle on the coconut and nuts. Bake in a preheated 350 degree oven for 30 to 35 minutes. Remove from oven and let cool. Drizzle on powdered sugar glaze

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.

CHOCOLATE CHIP-CHERRY BARS

Steps:

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Drain maraschino cherries, reserving juice for drizzle; set juice aside. Finely chop cherries; pat dry with paper towel.
• In large bowl, beat 1 cup powdered sugar and 1 cup butter with electric mixer on medium speed until well mixed. Beat in vanilla and eggs. On low speed, beat in flour, baking soda and salt. Stir in 1 cup chocolate chips and the cherries. Spread in pan.
• Bake 30 to 35 minutes or until top is golden brown. Immediately sprinkle with 1 cup chocolate chips. Let stand 5 minutes or until chocolate in softened. Spread chocolate evenly over crust.
• In small bowl, mix 1 cup powdered sugar, 2 tablespoons butter and 2 to 3 tablespoons reserved cherry juice until smooth and thin enough to drizzle. Drizzle over chocolate. Cool completely, about 45 minutes. For bars, cut into 8 rows by 4 rows.

CHERRIES JUBILEE CHEESECAKE BARS

Steps:

• Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
• In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
• Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

CHOCOLATE CHERRY BARS

Steps:

• In a bowl, combine the flour, sugar and cocoa. Cut in butter until the mixture is crumbly. Add egg and almond extract until blended. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Carefully top with pie filling. Combine chocolate chips, almonds and reserved crumb mixture; sprinkle over pie filling. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool; refrigerate for at least 2 hours before cutting into bars.

CHOCOLATE CHIP CHERRY BARS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
• In a medium microwave-safe bowl, melt the butter, about 60 seconds.
• To the melted butter, add the brown sugar and stir to combine.
• Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.
• Fold in chocolate chips, fruit (I don't halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
• Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set.**
• Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.

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:

• Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips.
• Spread in 8 or 9" square pan which has been lined with parchment or wax paper.
• Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.
• Stir in peanuts. Spread evenly over cherry layer.
• Let set in refrigerator. Cut into 1" squares with warm sharp knife (hold under hot water and then dry before cutting).

CHERRY CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350ºF. Line an 8×8″ pan with parchment paper or lightly grease and set aside. Blend together dry ingredients-flour, arrowroot, baking soda, and salt. Add maple syrup, water, coconut oil, and vanilla, mixing just until combined. Dough should be moist and malleable, like a soft cookie dough. If dough is dry, add an extra 1-2 tablespoons of water until it comes together. Stir in chocolate and pitted cherries.
• Press dough evenly into pan and bake for 25-30 minutes, or just until edges begin to brown. Center will be a little soft, but will firm up as it cools.

CHERRY CHOCOLATE CHIP BARS

Steps:

• PRE-STEP: Preheat oven to 350F degrees. Line a 13x9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside. STEP 1: In a saucepan cook and stir both sugar and butter over medium heat until melted and smooth. Remove from heat. STEP 2: Pour sugar mixture into large mixing bowl. Add eggs, one at a time, beating until combined. Beat in vanilla extract. STEP 3: Add flour, baking powder, and salt. Mix until just combined. STEP 4: Stir in white chocolate chips. STEP 5: Spread batter in prepared pan. Bake for 20 minutes. Let cool slightly. STEP 6: Top with milk chocolate chips and cherries. Drizzle melted white chocolate over top. Let set and cut into squares. NOTES:

CHERRY CHIP BARS

Steps:

• Preheat oven to 350. Mix all ingredients together and pat in to a greased 9 x 13 pan. Batter will be thick. Cook for 15-17 minutes or until light brown on top. Can be served warm or room temperature.

CHERRY CHOCOLATE CHIP BARS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9x13-inch baking pan.
• With a hand mixer or stand mixer, beat all bar ingredients, besides cherries, chocolate chips, and egg whites. Start on low scraping sides as needed, turn to medium once ingredients are combined and beat for two minutes.
• Add egg whites and beat again on medium for two minutes.
• Stir in cherries and chocolate chips.
• Pour into greased pan and bake for 40-45 minutes, until the toothpick comes out clean in the center. Allow to cool completely before frosting.
• To make frosting, beat all ingredients together with an electric mixer until smooth and creamy.
• Spread frosting onto cooled bars. Sprinkle with additional chocolate chips desired. Enjoy!

CHERRY MASH BARS

Steps:

• In a 2-quart saucepan, combine sugar, butter, salt and milk. Boil for 5 minutes, stirring constantly.
• Turn off heat and stir in marshmallows and cherry chips.
• Spread in 8 or 9-inch square pan lined with wax paper.
• In the same saucepan combine the chocolate chips and peanut butter over low heat until melted.
• Stir in peanuts and spread evenly over cherry layer.
• Let cool and cut into squares.