Best Cherry Almond Bars Recipes

ALMOND STREUSEL-CHERRY CHEESECAKE 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.

ALMOND CHERRY PEPITA BARS

Steps:

• Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
• Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
• Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
• Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.

CHERRY ALMOND 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.

CHERRY ALMOND BARS

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!

CHOCOLATE CHERRY COCONUT ALMOND BARS

Steps:

• 1. Heat oven to 350°. Grease a 9 x 13" baking pan well. You may also parchment line the pan. Make sure to grease before lining with the parchment. Set baking pan aside.
• 2. drain the marachino cherries. Cut maraschino cherries into pieces aproximately 4 pieces per cherry. Place Cherry pieces between paper towels and squeeze out as much juice as possible.
• 3. Pour the can of condensed milk evenly over crust in pan. Sprinkle the almonds, and coconut over the condensed milk. Sprinkle with the chopped Cherries last. Pat down the mixture with your hands.
• 4. Place in 350°oven. Bake 30 to 40 minutes or until side edges are turning golden brown. Remove from oven.
• 5. Place chocolate chips in a bowl with the shortening. Cook on high for one minute. Stop microwave and Stir well. Place back in microwave for approximately 30 to 60 more seconds. Stir mixture again until completely melted. Drizzle mixture over the cookie bars. You can make a design or you can spread the chocolate completely over-the-top. You may garnish the top with sliced almonds and coconut at this point if desired. Place in the fridge until the chocolate sets up. Store outside of refrigeration. Cut into bars and enjoy..

ALMOND STREUSEL CHERRY CHEESECAKE BARS (COOKIE MIX)

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.

ALMOND STREUSEL-CHERRY CHEESECAKE BARS

Steps:

• 1 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. 2 Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth. 3 Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds. 4 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.

CHERRY ALMOND PIE BARS

Steps:

• 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• 2. In large bowl, stir base ingredients until soft dough forms. Press 2/3 of dough in bottom of pan.
• 3. Spread pie filling over dough. Drop remaining 1/3 dough by teaspoonfuls over filling.
• 4. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
• 5. In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature.

ALMOND STREUSEL-CHERRY CHEESECAKE 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.

CHERRY ALMOND NANAIMO BARS

Steps:

• Bottom Layer: Cook butter, sugar, cocoa, vanilla and beaten egg in a saucepan over low heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in coconut, graham crumbs and almonds. Pat firmly into 9 x 13 pan. Chill for at least 1 hour.
• Filling: Cream butter, cherry juice and almond extract. Gradually beat in icing sugar to make a smooth spreading consistency. Stir in cherries. Spread over the first layer in the pan. Chill until firm.
• Top Layer: Heat chocolate and butter, stirring constantly until smoothly melted. Drizzle chocolate over filling. Chill.

CHERRY ALMOND CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl, stir together flour, oats, brown sugar, and almonds. using a mixer, cut in butter until mixture resembles coarse crumbs. Press crumbs into the bottom of the prepared pan. Bake for 12 minutes. 2. Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, vanilla, and almond extract with an electric mixer on medium speed until light and fluffy. Gradually add egg, beating on low speed just until combined. Stir in cherries. Spread cream cheese mixture over partially baked crust. 3. Bake for 25 to 35 minutes or until cream cheese layer is set. Cool completely in pan on a wire rack. Cover and chill for 2 to 24 hours before serving. 4. Cut into bars to serve. Garnish individual servings with dessert topping and/or almonds, if desired. Store in refrigerator.

CHERRY ALMOND NANAIMO BARS

Steps:

• Base:.
• Melt margarine, sugar, cocoa, vanilla and egg in saucepan over low heat stirring constantly until it begins to thicken.
• Remove from heat and stir in coconut, graham cracker crumbs, and chopped almonds.
• Press into greased 9x9-inch pan.
• Chill 1 hour.
• Filling:.
• Cream butter, cherry juice, and vanilla.
• Gradually beat in, with hand mixer or by hand, icing sugar to make a smooth spreading consistency.
• Stir in chopped cherries.
• Spread evenly over chilled base.
• Chill until firm.
• Topping:.
• Heat chocolate and butter over medium heat until smoothly melted. Drizzle over filling.
• Chill.
• Cut into 30 bars with sharp knife pressing down gently to break the drizzle first then drag to slice.

CHERRY-ALMOND BARS

Steps:

• Preheat oven to 350°F. Line 11x7-inch glass baking dish with foil. Combine first 3 ingredients in medium bowl; whisk to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until light. Beat in vanilla and almond extracts. Add flour mixture and beat just until dough begins to come together. Mix in almonds. Press dough onto bottom of prepared dish. Pierce all over with fork. Bake until just firm to touch, about 45 minutes.
• Stir preserves in small saucepan over medium-low heat until melted and hot; spread over warm pastry. Bake until preserves bubble in center, about 15 minutes. Cool in dish on rack.
• Using foil as aid, lift entire cookie from dish; trim edges. Cut into 2x1-inch bars. (Can be prepared 2 days ahead. Cover and store in single layer in refrigerator.)

CHERRY ALMOND POWER BARS

Steps:

• 1. Mix all ingredients together in a food processor until well blended. .
• 2. Shape mixture into 1" balls.
• 3. Store in a sealed container

CHERRY ALMOND BARS

Steps:

• Preheat the oven to 350. Butter a 9" square baking pan. To make the fruit filling, combine the cherries, sugar, cornstarch, salt, lemon zest and lemon juice in a saucepan over med-high heat. Bring to a boil, stirring occasionally, and boil for 1 minute to thicken. To make the crust and topping, combine the flour, brown sugar, almonds and salt in the bowl of a food processor. Add the butter and process until crumbly. Add the egg and vanilla nd pulse just until the mixture comes together. Press 2/3 of the mixture into the bottom of the prepared pan, then pour in the cherry filling. Press clumps of the remaining crumb mixture over the cherry filling. Bake in the middle of the oven for 30 to 35 minutes or until light golden brown and bubbling around the edge. Cool for 1 hour before cutting into bars. Stored in an airtight container at room temp, the bars will last for up to 4 days.

CHERRY-ALMOND BARS

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.

CHERRY ALMOND BARS

Steps:

• In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 15x10x1-in. baking pan. Bake at 325° for 12-14 minutes or until lightly browned. , Sprinkle with raisins, cherries and almonds; drizzle with milk. Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into squares.

CHEWY CHERRY ALMOND BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.
• Remove 1/2 cup of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.
• Bake in the preheated oven about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars. Makes 36 bars.

CHERRY-ALMOND BARS

Steps:

• Cream shortening and sugar together add next 5 ingredients and mix well. Pour 3/4 of the batter into a greased jelly roll pan spread cherry pie filling over the top. Dot with remaining batter bake at 350 degrees for 30 to 35 minutes. Drizzle with Almond Glaze while still warm cut into bars to serve. Almond Glaze: Stir ingredients together until creamy. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.