Time 35m Yield 3 dozen. Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a small bowl, mix cracker crumbs and butter. Press into a greased 13x9-in. baking pan. In a large bowl, mix the remaining ingredients until blended; carefully spread over crust., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars.
Time 55m Yield 16 bars Number Of Ingredients 8 Steps:
HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray. BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan. SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping. BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars.
Time 1h55m Yield 64 Number Of Ingredients 8 Steps:
Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Beat in egg until well blended. On low speed, beat in flour, salt and dry gelatin until soft dough forms. Press dough in bottom of ungreased 13x9-inch pan. Bake 11 to 14 minutes or until center is set. Cool completely, about 30 minutes. In resealable freezer plastic bag, mix chocolate chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing chocolate in bag every 15 seconds, until smooth. Cut 1/4-inch tip from corner of bag; drizzle chocolate over bars. Let stand about 1 hour or until chocolate is set. For bars, cut into 8 by 4 rows; cut each bar in half diagonally to make triangles.
Time 50m Yield 3 dozen. Number Of Ingredients 9 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.
Time 2h20m Yield 20 Number Of Ingredients 12 Steps:
Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan. Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside. Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips. Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout. Refrigerate for 2 hours. Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.
Time 35m Yield 36 bars Number Of Ingredients 8 Steps:
Heat oven to 350°. Grease and flour 13x9-inch pan. In large bowl, combine cake mix, pie filling almond extract and eggs; stir until blended. Spread in greased and floured pan. Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean. In small saucepan, combine sugar, milk and margarine. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm bars. Cool completely and cut into bars.
Time 1h5m Yield 36 bars Number Of Ingredients 11 Steps:
Pastry: In a small bowl mix together margarine and brown sugar until creamy, stir in flour. Pat into the bottom of a greased 9x13" pan and bake 350° for 10 minutes. Let cool. In a medium bowl beat together eggs and brown sugar until well blended, mix in the vanilla, flour, baking powder, salt and nuts, spread evenly over pastry, sprinkle with chocolate chips and bake 350° for 20-25 minutes until top is golden. Cut into bars.
Time 3h50m Yield Makes 16 servings, 1 square each. Number Of Ingredients 7 Steps:
Mix 1 cup of the crushed cookies and the butter; press firmly onto bottom of 9-inch square pan. Set remaining crushed cookies aside for later use. Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Add cherries and corn syrup; stir until well blended. Refrigerate 30 minutes or until slightly thickened. Pour over crust. Refrigerate 3 hours or until firm. Spread with whipped topping just before serving; sprinkle with the remaining crushed cookies. Cut into 16 squares to serve. Store leftover dessert in refrigerator.
More about “chewy chocolate cherry bars recipes”
Time 1h30m Yield 48 Number Of Ingredients 11 Steps:
Combine flour, baking soda, and salt in a bowl. Beat brown sugar, shortening, and eggs in a large bowl with an electric mixer until well combined. Mix in milk, vanilla, and almond extract. Add flour mixture gradually, beating well after each addition. Stir in cherries and chocolate chunks. Place dough in the refrigerator for 1 hour. Preheat the oven to 400 degrees F (200 degrees C). Drop heaping tablespoons of dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until the edges are golden, 8 to 10 minutes, switching racks halfway through.
