Merry Cherry 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:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and almond extract. Combine the flour and salt; stir into the creamed mixture until well blended. Mix in 1/2 cup of the cherries. Press the dough into an ungreased 9x13 inch baking pan. Sprinkle with remaining cherries and crushed candies. Press in lightly.
• Bake for 30 to 35 minutes in the preheated oven, or until edges are lightly browned. Cool completely in the pan before icing. To make the icing, mix together the confectioners' sugar and water until a drizzling consistency is reached.

Steps:

• 1. Preheat oven to 350º. In a food processor, process the sugar, flour, and butter until crumbly, like course sand. Press evenly into a 9"X13" pan. Bake for 12 minutes.
• 2. While crust is baking, prepare filling. Drain the juice from the cherries (reserving 1/4 cup for glaze) and coursely chop. Chop the pecans. Mix the eggs, sugar, flour, baking powder, and salt. Stir in the cherries, pecans, and coconut until well mixed and pour over baked crust. Bake an additional 20-25 minutes at 350º until the edges are turning golden brown.
• 3. While the bars are baking, prepare the glaze. Melt the butter and mix in a medium sized bowl with the cherry juice and the powdered sugar. Drizzle glaze evenly over bars while still warm.
• 4. Cut into bars approximately 1" X 2" . Makes about 48 bars.

Steps:

• Cream the sugar, margarine and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each egg. Sift together the flour and baking powder and add to wet mixture. Mix well.
• Spread 2/3 batter on greased cookie sheet. Spoon on can of cherry pie filling. Top with remaining batter, swirling the batter some.
• Bake at 350 degrees F for 25-35 minutes. After cooled, drizzle glaze over entire dessert.

Steps:

• Heat oven to 300.
• Mix sugar, butter, almond extreact and egg in a large bowl until well blended.
• Stir in flour, 1/2 cup cherries, and salt.
• Spread in ungreased 15 1/2 x 10 jelly roll pan.
• Sprinkle on top the remaining cherries and the candies; press lightly.
• Bake until edges are very light brown, 30 to 35 minutes.
• Cool completely.
• Make glaze by mixing powdered sugar and water until smooth and of desired consistency.
• Drizzle squares with glaze.

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine flour, oats, 3/4 cup sugar and butter; mix until crumbly.
• Reserve 1 1/2 cups crumb mixture.
• Press remaining crumbs firmly into the bottom of a greased 13 x 9 pan.
• Bake for 15 minutes.
• Meanwhile, in a small mixing bowl, beat cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Stir in lemon juice.
• Spread evenly over prepared crust.
• In a small bowl, combine remaining 1 tablespoon sugar and cornstarch; stir in cranberry sauce.
• Spoon evenly over cheese layer.
• Top with reserved crumb mixture.
• Bake 40 minutes or until golden.
• Cool.
• Chill.
• Store covered in refrigerator.