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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cherry Crumb Bars

Yield: 16 bars
Prep 20 mins Bake 350°F 45 mins
Cherry Crumb Bars
  •  Nonstick cooking spray
  • 1/2  cup  butter
  • 1 17 1/2 ounce package  oatmeal cookie mix
  • 1  egg
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  almond extract
  • 1 16  ounce package  frozen unsweetened pitted tart red cherries, thawed and drained
  • 1/4  cup  sugar
  •  Powdered Sugar Icing

1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over pan edges. Lightly coat the foil with nonstick cooking spray. Set pan aside. In a large bowl, use a pastry blender to cut butter into cookie mix until mixture resembles coarse crumbs. Remove 1 cup of the mixture and set aside. Add egg, vanilla, and almond extract to remaining mixture in bowl. Stir until combined. Press mixture into bottom of prepared pan. In a medium bowl, stir together cherries and sugar. Evenly distribute cherries over mixture in pan. Sprinkle evenly with reserved crumb mixture.

2. Bake in the preheated oven about 45 minutes or until top is golden. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Let stand until icing sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 16 bars.

From the Test Kitchen
  • Place bars in a single layer in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months.
Powdered Sugar Icing
  • 1/2  cup  powdered sugar
  • 1/2  teaspoon  vanilla
  • 1 - 2  teaspoons  milk

1. In a small bowl stir together powdered sugar, vanilla, and enough milk to make a drizzling consistency.

Nutrition Facts (Powdered Sugar Icing)
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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