Gooey Cherry Bars

Gooey Cherry Bars might be just the hor d'oeuvre you are searching for. This recipe serves 36. Watching your figure? This lacto ovo vegetarian recipe has 125 calories, 1g of protein, and 2g of fat per serving. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Allrecipes has 43 fans. A mixture of baking powder, brown sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour. With a spoonacular score of 7%, this dish is improvable. Try Gooey chocolate cherry cookies, Gooey Bars, and Sour Cherry St. Louis Gooey Butter Cake for similar recipes.

Servings: 36

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 1/2 teaspoons baking powder

1 cup brown sugar

2 tablespoons butter

2 1/2 cups confectioners' sugar

2 eggs, lightly beaten

2 1/3 cups all-purpose flour

1 (10 ounce) jar maraschino cherries, drained and juice reserved

1/2 teaspoon vanilla extract

1/2 cup chopped walnuts

1/3 cup white sugar

Equipment:

baking pan

oven

bowl

frying pan

food processor

Cooking instruction summary:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mix flour, white sugar and 3/4 cup butter until crumbly. Press into prepared pan. Bake in preheated oven 12 to 15 minutes, until light brown. In a food processor, combine eggs, brown sugar, vanilla and baking powder and process until smooth. Pour in cherries and walnuts and pulse until just chopped and incorporated, but not pulverized. Pour over crust. Bake 25 minutes, until center is set. To frost, cream together confectioners' sugar with 2 tablespoons butter and 4 tablespoons cherry juice until fluffy. Frost cooled dessert and cut into bars. Kitchen-Friendly View

 

Step by step:


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a medium bowl, mix flour, white sugar and 3/4 cup butter until crumbly. Press into prepared pan.

3. Bake in preheated oven 12 to 15 minutes, until light brown.

4. In a food processor, combine eggs, brown sugar, vanilla and baking powder and process until smooth.

5. Pour in cherries and walnuts and pulse until just chopped and incorporated, but not pulverized.

6. Pour over crust.

7. Bake 25 minutes, until center is set.

8. To frost, cream together confectioners' sugar with 2 tablespoons butter and 4 tablespoons cherry juice until fluffy. Frost cooled dessert and cut into bars.


Nutrition Information:

Quickview
125k Calories
1g Protein
2g Total Fat
25g Carbs
0% Health Score
Limit These
Calories
125k
6%

Fat
2g
3%

  Saturated Fat
0.59g
4%

Carbohydrates
25g
9%

  Sugar
19g
21%

Cholesterol
10mg
4%

Sodium
11mg
1%

Get Enough Of These
Protein
1g
3%

Manganese
0.12mg
6%

Selenium
3µg
5%

Vitamin B1
0.07mg
5%

Folate
17µg
4%

Vitamin B2
0.06mg
3%

Phosphorus
31mg
3%

Iron
0.56mg
3%

Copper
0.05mg
3%

Vitamin B3
0.51mg
3%

Fiber
0.58g
2%

Calcium
21mg
2%

Magnesium
5mg
1%

Potassium
46mg
1%

Zinc
0.16mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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