Best White Chocolate Cherry Crunch Recipes

CHOCOLATE CHERRY CRUNCH

Steps:

• In a large bowl whisk together the flour, brown sugar, oats and cocoa. Cut the butter in pieces and cut into the flour mixture until resembles coarse crumbs. Spray a 8 x 8 baking dish with cooking spray.
• Press about 3/4 of the crumb mixture in the bottom of the baking dish. Mix the almond extract into the cherry pie filling and spread filling over the crumbs. Sprinkle last of the crumbs on top.
• Bake in preheated 350 degree oven for 30 to 35 minutes. If some of the crumbs look dry on top when you remove from the oven just take the back of a spoon and mash them into the cherry mixture until they are wet. Makes about 8 servings.

WHITE CHOCOLATE CHERRY CHUNKIES (PAULA DEEN)

Steps:

• Preheat oven to 375°F.
• In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.
• Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.
• In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

WHITE CHOCOLATE-DIPPED CHERRY THINS

Steps:

• In large bowl, beat sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda and salt. Stir in cherries and walnuts.
• Divide dough in half. Shape each half into a roll, about 8 inches long and 2 inches in diameter. Wrap each roll in plastic wrap; refrigerate about 2 hours or until firm.
• Heat oven to 375°F. Cut rolls into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 6 to 8 minutes or until light brown. Cool slightly; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Meanwhile, in medium microwavable bowl, microwave candy coating as directed on package until melted and smooth. Dip about 1/3 of each cookie at an angle into coating, allowing excess coating to drip back into bowl. Place on waxed paper; sprinkle with glitter. Let stand about 1 hour or until coating is set.

CHOCOLATE-CHERRY CRISP

Steps:

• Heat oven to 350°F. In ungreased 8-inch square pan, spread pie filling.
• In medium bowl, mix Bisquick mix, brown sugar and oats. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.
• Bake 30 to 35 minutes or until very bubbly around edges. Serve warm.