Cherry Bars with Almond Drizzle
Do you want rich, decadent and heavenly? Then you must try these fantastic Cherry Bars with Almond Drizzle. Oh, my goodness. These cookies are amazing. First you make a streusel crust and topping. Then you make a really easy cherry filling that goes between the two. After the recipe is baked, a luscious almond icing is drizzled over top. If you enjoy cherries and almonds together, this recipe kills it!
About four years ago, I made a spectacular dessert called Pineapple Bars with Coconut Drizzle. John had taken it to a pastor and wife in Arkansas when he visited there for a meeting. The recipe was so good I thought it would be a great one to remake as Peach Bars with Almond Drizzle. I was right. Those bars turned out just as well. So, I had all these cherries and was trying to figure out what to do with them……Voila, Cherry Bars with Almond Drizzle.
I couldn’t keep my hands out of them! You know, guys, the cook gets to freely sample everything–even the stuff she/he gives away. 🙂 The almond flavoring is only in the drizzle on top of the bar. But it’s enough. These delightful cookies are so drool-worthy.
If you’re in need of a sugar fix, Cherry Bars with Almond Drizzle are just what the doctor ordered. Ha! While I used fresh cherries, you can substitute canned cherries if you rinse and dry them really well beforehand. I think you’ll find these treats are perfect for potlucks, tailgating or office parties, Labor Day picnics or backyard barbecues. Go ahead and give these jewels a try. But don’t say I didn’t warn you. You’ll bring the pan home empty. … That means you’ll probably have to bake another batch. 🙂
Cherry Bars with Almond Drizzle are rich, decadent and heavenly.
These are delicious treats to take to summer holiday parties when fresh cherries are in season.
Every bite of Cherry Bars with Almond Drizzle will have you drooling.
Here’s what I did.
I used these ingredients for the streusel crust and topping.
Combine dry ingredients. Cut in cold butter with a pastry blender until coarse crumbs form.
The mixture should resemble this. Measure out one cup of crumbs for topping. Set aside.
Press remaining crumb mixture into a greased 9×13″ glass baking dish. Bake 15 minutes at 350.
Remove from oven and set aside.
I used these ingredients for the cherry filling.
Meanwhile, prepare cherry filling. Scramble eggs with a whisk.
Add flour, salt, sugar and sour cream.
Whisk ingredients thoroughly to combine.
Add cherries. It is helpful to pat them dry with paper towels before adding to prevent as much discoloration as possible.
Stir ingredients gently to combine.
Pour cherry filling over baked crust layer.
Sprinkle one cup of reserved crumbs over top of the cherry layer.
Bake at 350 for 50-55 minutes or until set. Allow to cool completely before adding Almond Drizzle.
I used these ingredients for the Almond Drizzle.
Combine ingredients with a whisk. The key is to use the least amount of fluid to make a really thick icing. It is about two tablespoons of half-and-half. If you choose to use milk you won’t need near as much.
Drizzle the Almond Drizzle over top of the Cherry Bars with a fork or spoon. Allow the icing to set completely before cutting into bars.
Cherry Bars with Almond Drizzle have it all! They’re wonderful cookies for any occasion.
These cookies make terrific snacks for office or tailgating parties.
I love the denseness of these bars. They are substantial and so satisfying.
Here’s the recipe.
CHERRY BARS WITH ALMOND DRIZZLE
(My own concoction)
| Prep Time | 25 minutes |
| Cook Time | 1 hour 10 minutes |
| Servings |
|
- 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 sticks cold, unsalted butter
- 1/8 tsp. sea salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup sugar
- 1/2 cup sour cream
- 1/8 tsp. sea salt
- 2 cups fresh cherries pitted and diced (measure after dicing fruit)
- 1 cup powdered sugar
- 2 tbsp. half-and-half or 5 tbsp. heavy whipping cream
- 1 tsp. almond extract
Ingredients
CRUST:
CHERRY FILLING:
ALMOND DRIZZLE:
|
|
- Stir flour, salt and sugar together.
- Add butter and cut in with a pastry blender until well blended.
- Reserve 1 cup crumbs.
- Pour remaining crumbs into a greased 9x13” baking dish and press down firmly.
- Bake at 350° for 15 minutes.
- Top with filling and reserved crumbs and bake an additional 50-55 minutes or until filling ingredients are set.
- Cool completely before adding almond drizzle.
- Whisk eggs, flour, sugar, sour cream and salt together.
- Gently fold in cherries.
- Pour cherry mixture over top of baked crust layer.
- Sprinkle filling layer with remaining cup of reserved crumbs.
- Bake at 350° for 1 hour or until set.
- Cool completely before adding almond drizzle.
- Combine ingredients with whisk.
- After bars have cooled 15 minutes, drizzle icing over top of Cherry Bars with a fork.
NOTE: It is helpful to pat the cherries dry with paper towels before adding to filling mixture. This helps avoid excess discoloration.
NOTE: You can substitute milk or even water in the icing, but you probably have to cut the amount down to one or two teaspoons to achieve a thick icing.
NOTE: Don't forget to set aside one cup of crumbs for the topping layer.
© Can’t Stay Out of the Kitchen
These bars are truly drool-worthy.
Cherry Bars with Almond Drizzle can be made with canned cherries if fresh cherries are out of season. Just follow my instructions to rinse, drain and dry thoroughly before using in this recipe.
Treat your family to this delectable dessert soon!
I think it’s time for another bite. 🙂
You may also enjoy these delicious recipes!
| Prep Time | 25 minutes |
| Cook Time | 1 hour 10 minutes |
| Servings |
|
- 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 sticks cold, unsalted butter
- 1/8 tsp. sea salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup sugar
- 1/2 cup sour cream
- 1/8 tsp. sea salt
- 2 cups fresh cherries pitted and diced (measure after dicing fruit)
- 1 cup powdered sugar
- 2 tbsp. half-and-half or 5 tbsp. heavy whipping cream
- 1 tsp. almond extract
Ingredients
CRUST:
CHERRY FILLING:
ALMOND DRIZZLE:
|
|
- Stir flour, salt and sugar together.
- Add butter and cut in with a pastry blender until well blended.
- Reserve 1 cup crumbs.
- Pour remaining crumbs into a greased 9x13” baking dish and press down firmly.
- Bake at 350° for 15 minutes.
- Top with filling and reserved crumbs and bake an additional 50-55 minutes or until filling ingredients are set.
- Cool completely before adding almond drizzle.
- Whisk eggs, flour, sugar, sour cream and salt together.
- Gently fold in cherries.
- Pour cherry mixture over top of baked crust layer.
- Sprinkle filling layer with remaining cup of reserved crumbs.
- Bake at 350° for 1 hour or until set.
- Cool completely before adding almond drizzle.
- Combine ingredients with whisk.
- After bars have cooled 15 minutes, drizzle icing over top of Cherry Bars with a fork.
NOTE: It is helpful to pat the cherries dry with paper towels before adding to filling mixture. This helps avoid excess discoloration.
NOTE: You can substitute milk or even water in the icing, but you probably have to cut the amount down to one or two teaspoons to achieve a thick icing.
NOTE: Don't forget to set aside one cup of crumbs for the topping layer.
