Almond Chocolate Cherry Pie Bars

Almond Chocolate Cherry Pie Bars requires about 45 minutes from start to finish. One serving contains 169 calories, 2g of protein, and 8g of fat. For 32 cents per serving, you get a dessert that serves 24. This recipe from Crazy for Crust requires almonds, cherry pie filling, salt, and unsalted butter. Several people made this recipe, and 4644 would say it hit the spot. With a spoonacular score of 21%, this dish is rather bad. White Chocolate Cherry Almond Bars, Dried Cherry, Almond + Chocolate Chip Granola Bars (Gluten Free + Vegan), and Cherry Almond Bars are very similar to this recipe.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°. Line a 9x13” pan with foil and spray with cooking spray. Make the crust: add butter, flour, salt, and sugar to a large bowl. Mix with a hand mixer until it becomes crumbly. (You may need to use your fingers to break up any larger chunks of butter.) Press into the bottom of the prepared pan. Bake for 15 minutes. While the crust is baking, mix the crumble. Place all the crumble ingredients in the same bowl you used for the crust and mix with your mixer until crumbly. Again, you may need to use your hands to work in the larger chunks of butter. After 15 minutes, remove crust from the oven. Spread the cherry pie filling over the crust in an even layer. Sprinkle with mini chocolate chips. Sprinkle the crumble evenly over the filling and press gently to compact. Bake for an additional 20-25 minutes, until topping starts to turn golden. Cool completely before removing from pan. Cut into squares. Serve alone, or with whipped cream or ice cream. Store in an airtight container in the refrigerator for up to 3 days.

 

Step by step:

1. Preheat oven to 350°. Line a 9x13” pan with foil and spray with cooking spray. Make the crust: add butter, flour, salt, and sugar to a large bowl.

2. Mix with a hand mixer until it becomes crumbly. (You may need to use your fingers to break up any larger chunks of butter.) Press into the bottom of the prepared pan.

3. Bake for 15 minutes. While the crust is baking, mix the crumble.

4. Place all the crumble ingredients in the same bowl you used for the crust and mix with your mixer until crumbly. Again, you may need to use your hands to work in the larger chunks of butter. After 15 minutes, remove crust from the oven.

5. Spread the cherry pie filling over the crust in an even layer. Sprinkle with mini chocolate chips. Sprinkle the crumble evenly over the filling and press gently to compact.

6. Bake for an additional 20-25 minutes, until topping starts to turn golden. Cool completely before removing from pan.

7. Cut into squares.

8. Serve alone, or with whipped cream or ice cream. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:

covered percent of daily need