Archive for October, 2019

Cherry Bars

This is a cross between a cookie and a cake with a great cherry pie filling. Easy to make with just a few ingredients.

3 cups all purpose flour
1 3/4 cups sugar
1/2 cup unsalted butter (soften)
1/2 cup shortening
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs
1 can of cherry pie filling (21 ounce)

Sweet Sugar Glaze
1 1/2 confectioner sugar
1/4 teaspoon vanilla extract
3 teaspoons milk

Preheat your oven to 350 degrees
In a stand mixer add the butter and shortening and blend at a low speed for about one minute. Add in the sugar, salt and baking powder blending well. Add the eggs, vanilla extract, then begin to add in the flour slowly until completely incorporated. Remove approximately 1 3/4 cup of the batter and set aside for the topping. Place the remaining batter into a 9″ x 13″ baking pan and spread evenly to all sides. Place the pan into the oven and bake for 12 minutes. Remove the pan and spread the cherry pie filling evenly over the baked batter. Begin to spoon the reserved batter over the pie filling as evenly as possible. Bake an additional 28 minutes until the top is slightly brown. Remove from the oven and allow to cool for 10 – 12 minutes. While that is cooling mix the sweet sugar glaze by mixing all the above ingreidents to form a drizzle. While still warm drizzle generously over finished cherry bars. Cool in the refrigerator for approximately 1 hour, then cut into 1 1/2″ x 3″ squares. Store in an air tight container in the refrigerator.

Chef Brian Klauss

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