Chewy Cherry Almond Bars Recipes

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.

Steps:

• HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
• STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
• BAKE 15 minutes.
• SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
• BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

Steps:

• Preheat oven 350 degrees.
• Spray 9x13 inch baking dish with oil.
• In a bowl, using a fork, stir flour with 1/2 cup icing sugar; using a pastry blender or 2 knives, cut in the 1 cup of butter until coarse crumbs form.
• OR.
• Whirl flour with icing sugar in food processor until mixed. Add butter, pulse until coarse crumbs form.
• Press mixture over bottom of baking dish.
• Bake in centre of oven until light golden around the edges, 25 - 30 minutes. Remove from oven, set aside.
• Meanwhile, in a bowl, stir flour, baking powder and salt.
• In a separate bowl, put beaten eggs then stir in brown sugar.
• Gradually stir in flour mixture, then add almonds and cherries.
• Spread over warm base.
• Bake in centre of oven until filling is set, 25 - 30 minutes.
• To prepare topping - in a small bowl, using an electric beater, beat cherry juice with 3 tblsp butter and almond extract.
• Gradually beat in 2 cups icing sugar until fluffy.
• Cover and set aside. Cool bars, then spread icing evenly over top.
• Refrigerate at least 2 hours before cutting into bars.
• Store in an airtight container, refrigerate up to 1 week or freeze up to 1 month.
• Note: if you use the cherry juice for the frosting it will be a nice pink colour!

Steps:

• In a small saucepan on low to medium heat, melt the chocolate with 1 tablespoon of the milk. Continue to add milk to the chocolate, 1 tablespoon at a time, until fully melted. The chocolate should have a smooth consistency.
• Add the remaining ingredients and mix well.
• Pour onto a cookie sheet lined with parchment paper or into a parchment lined 8x8 inch pan. Smooth the melted mixture to a desired thickness and smoothness.
• Let cool in your refrigerator for approximately 30 minutes or until solid.
• Break into pieces and serve!

Steps:

• Heat oven to 350°F. Drain cherries, reserving juice for Almond-Cherry Glaze. Chop cherries; set aside. In medium bowl, mix 1 cup flour, the butter and 1/4 cup powdered sugar with spoon. Press in ungreased square pan, 9x9x2 inches. Bake about 10 minutes or until set.
• In medium bowl, beat eggs with fork. Stir in cherries and all remaining Bar ingredients. Spread over baked layer.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour.
• Meanwhile, mix all Almond-Cherry Glaze ingredients until smooth and thin enough to drizzle. Drizzle cooled bars with glaze. For bars, cut into 6 rows by 2 rows. Cut each bar diagonally in half to form triangles.