Cherry Streusel Bars Recipes

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.

Steps:

• Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix cookie mix, melted butter and egg until thick dough forms. Press dough evenly in pan.
• Spread preserves over cookie dough layer. Sprinkle granola evenly over preserves.
• Bake 30 to 35 minutes or just until cookie layer is set. Cool completely, about 1 hour.
• Cut into 4 rows by 3 rows to make 12 bars, or 4 rows by 4 rows to make 16 bars. Gently remove bars from pan; place on cooling rack or serving platter.
• In small bowl, stir together powdered sugar and whipping cream until thin icing forms. Pour icing into small resealable food-storage plastic bag; seal bag. Cut off 1 bottom corner of bag; drizzle icing over bars. Top each with a few fresh berries. Let icing set before serving. If not serving immediately, cover tightly and store in refrigerator until serving time.

Steps:

• 1. Combine KELLOGG'S COMPLETE Wheat Bran Flakes cereal, flour, brown sugar, salt, and cinnamon in large mixing bowl. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Mix in water. Mixture will be crumbly. Remove 1 cup mixture and set aside for topping. 2. With back of spoon, press remaining mixture into bottom of 9 x 9 x 2-inch baking pan coated with cooking spray. Spread preserves evenly over cereal mixture. Sprinkle with reserved topping.3. Bake at 350°F about 40 minutes or until lightly browned. Cool completely. Dust with powdered sugar.

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs, butter and 4 oz. cream cheese with mixer until blended. Reserve 1-1/4 cups crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.; cool.
• Beat remaining cream cheese, sugar, eggs and extract until blended. Spread over crust; top with pie filling. Combine nuts and reserved crumb mixture; sprinkle over pie filling.
• Bake 30 to 32 min. or until edges are lightly browned.

Steps:

• In a small saucepan bring water to boiling.
• Remove from heat.
• Add dried cherries and let stand for 10 minutes or until softened.
• Drain and set aside.
• For crust, in a large mixing bowl combine oats, flour, brown sugar, baking powder, and baking soda.
• Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• Reserve 1 cup of the crumb mixture.
• Stir the almonds into the reserved crumb mixture; set aside.
• Press remaining crumb mixture into the bottom of an ungreased 15x10x1-inch baking pan.
• Bake in a 350 degree F oven for 12 minutes.
• Meanwhile, for filling, stir together the drained cherries, cherry preserves, and lemon peel.
• Spread the filling evenly over baked crust; sprinkle with reserved crumb mixture.
• Bake for 20 to 25 minutes more or until top is golden brown.
• Cool completely in pan on a wire rack.
• In a small saucepan combine the chocolate pieces and shortening; heat over medium-low heat until chocolate is melted.
• Drizzle melted chocolate mixture over baked bars.
• Cut into bars.

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl.
• Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly.
• Reserve 1 1/2 cups mixture for topping.
• Press remaining mixture in bottom of pan.
• Bake 12 minutes.
• Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base.
• Spoon pie filling evenly over cream cheese mixture.
• Sprinkle with reserved topping and almonds.
• Bake 40 to 45 minutes or until light golden brown.
• Cool 30 minutes.
• Refrigerate about 2 hours or until chilled.
• For bars, cut into 6 rows by 4 rows.
• Store covered in refrigerator.