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Bars & Brownies

Cherry Almond Bars

cherry-almond-bars

Cook Time: 35 Min

Yield: 18 Servings

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Ingredients

  • 1 1/2 C. all-purpose flour
  • 1/4 C. firmly packed brown sugar
  • 1/8 tsp. salt
  • 6 Tbsps. Crisco® Pure Canola Oil
  • 2 tsps. water
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • 3/4 C. Polaner® Cherry All Fruit
  • TOPPING
  • 1/2 C. chopped almonds
  • 1/4 C. brown sugar
  • 2 Tbsps. Crisco® Pure Canola Oil

Directions

  1. HEAT oven to 350°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 like Baker’s Joy®.
  2. 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.
  3. BAKE 15 minutes.
  4. SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
  5. BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

Cherry Almond Bars

cherry-almond-bars

Cook Time: 35 Min

Yield: 18 Servings

Ingredients

  • 1 1/2 C. all-purpose flour
  • 1/4 C. firmly packed brown sugar
  • 1/8 tsp. salt
  • 6 Tbsps. Crisco® Pure Canola Oil
  • 2 tsps. water
  • 1/2 tsp. Spice Islands® Pure Almond Extract
  • 3/4 C. Polaner® Cherry All Fruit
  • TOPPING
  • 1/2 C. chopped almonds
  • 1/4 C. brown sugar
  • 2 Tbsps. Crisco® Pure Canola Oil

Directions

  1. HEAT oven to 350°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 like Baker’s Joy®.
  2. 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.
  3. BAKE 15 minutes.
  4. SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
  5. BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

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