Cherry Nut Bars
Submitted by lazyganttranch
Buttery oat-and-pecan crumble bars layered with cherry pie filling and mini marshmallows, baked golden. Makes 4 dozen chewy, fruit-filled bars for bake sales or cookie trays.
YIELD
4 dozenPREP
20 minCOOK
50 minREADY
70 minThese bars are the kind of thing that vanishes from a bake sale table before you even get the plastic wrap off.
A buttery crumble made from oats, flour, sugar, and chopped pecans gets pressed into a pan and par-baked until just set.
Then cherry pie filling goes on in a thick, glossy layer, topped with mini marshmallows and the reserved crumble mixture.
Back in the oven until everything turns golden and the marshmallows puff into gooey little pillows nestled in the crumb topping.
Cut into bars once cool and try not to eat six before anyone else gets to them.
Kitchen Tips
- Press the base firmly and evenly; a flat-bottomed measuring cup works great for this
- Let the bars cool completely before cutting or they’ll fall apart on you
- Swap cherry pie filling for blueberry or apple if you want to mix things up
- These freeze beautifully in a single layer; pull them out 20 minutes before serving
Ingredients
Directions
In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter.
Mix at low speed until crumbly.
Reserve 1½ cups of mixture for topping; press remainder into bottom of 9 X 13 X 2 inch baking pan.
Bake at 350℉ (180℃) 12 to 15 minutes.
Spoon pie filling evenly over crust.
Sprinkle marshmallows and remaining crumbs over top.
Return to oven 25 to 35 minutes more, or until topping is golden.
Cut into bars when cool.
Comments
