These thick, chewy bars are the midpoint between a blondie and a cherry pie. They can be easily made with fresh or frozen cherries. If using frozen cherries, be sure to thaw the cherries and drain excess liquid to prevent the bars from being gloopy.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
814g / 32 ounces cherries
If using fresh cherries, rinse and pit cherries. if using frozen cherries, thaw them and drain excess liquid. Set aside.
Crust and Topping
1 tablespoon butter
Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper so that the paper hangs over the sides of the pan.
372g / 3 cup all-purpose flour
288g / 1 ½ cup sugar
¼ teaspoon fine sea salt
In a large bowl, combine flour, sugar, and sea salt with an electric hand mixer on low until well blended.
1 ½ cups butter (3 sticks), cut into cubes
With mixer running on low speed, add butter a few cubes at a time, blended as you go. Increase speed to high once added and blend until the mixture is crumbly and no larger than peas.
Using a measuring, reserve 1 ½ cup of the mixture and place in the fridge to use as a crumb topping later.
Take remaining mixture and spread in prepared pan, pressing down with a spatula to form an even, firm crust.
Bake at 350°F until light golden brown, about 12 to 15 minutes. Remove baking sheet from oven and let crust cool before adding fruit topping.
Cherry Filling
384g / 2 cup sugar
93g / ¾ cup all-purpose flour
pinch of fine sea salt
While the crust bakes, in a large bowl, whisk together sugar, flour, and sea salt.
4 large eggs
240g / 1 cup sour cream
Add eggs and sour cream, whisking until smooth.
reserved cherries
Add reserved cherries and gently fold into mixture.
Once crust has baked and cooled, pour filling on top of crust and spread out.
reserved crumb topping
Remove reserved crumb topping from fridge and evenly sprinkle over cherry filling.
Bake at 350°F until top is golden brown and fruit mixture is bubbling, about 50 to 55 minutes.
Remove from oven and let cool completely before removing from pan and cutting into bars, about 3 hours.
Leftover bars will keep in an airtight container in the refrigerator for up to 3 days.
From MakeBetterFood.com. . (makebetterfood.com/recipes/cherry-pie-bars/). Adapted from Day, Cheryl. Back in the Day Cafe Cookbook. (Workman Publishing, New York).
If using fresh cherries, rinse and pit cherries. if using frozen cherries, thaw them and drain excess liquid. Set aside.
Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper so that the paper hangs over the sides of the pan.
In a large bowl, combine flour, sugar, and sea salt with an electric hand mixer on low until well blended.
With mixer running on low speed, add butter a few cubes at a time, blended as you go. Increase speed to high once added and blend until the mixture is crumbly and no larger than peas.
Using a measuring, reserve 1 ½ cup of the mixture and place in the fridge to use as a crumb topping later.
Take remaining mixture and spread in prepared pan, pressing down with a spatula to form an even, firm crust.
Bake at 350°F until light golden brown, about 12 to 15 minutes. Remove baking sheet from oven and let crust cool before adding fruit topping.
While the crust bakes, in a large bowl, whisk together sugar, flour, and sea salt.
Add eggs and sour cream, whisking until smooth.
Add reserved cherries and gently fold into mixture.
Once crust has baked and cooled, pour filling on top of crust and spread out.
Remove reserved crumb topping from fridge and evenly sprinkle over cherry filling.
Bake at 350°F until top is golden brown and fruit mixture is bubbling, about 50 to 55 minutes.
Remove from oven and let cool completely before removing from pan and cutting into bars, about 3 hours.
Leftover bars will keep in an airtight container in the refrigerator for up to 3 days.
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