bar dessert

Sweet Cherry Pie in a bar form! Homemade cherry pie filling is freshened up with cinnamon and lemon zest then piled on top of a sweet almond dough and dollops of the dough on top like a cobbler! Serve with a little glaze and enjoy!

Sugar Cookie Sweet Cherry Pie Bars

Cherry Pie Filling (21 ounces each)

Lemon Zest (of one lemon)

Teaspoon Cinnamon

Cup Unsalted Butter (Softened)

Cups Sugar

Teaspoon Vanilla

Teaspoon Almond Extract

Eggs (Large)

Teaspoon Salt

Cups Flour

Cup Powdered Sugar

Tablespoons Milk

In a bowl, fold together the cherries, zest and cinnamon

Filling

Preheat the oven to 350.

In a standing mixer, mix the butter and sugar until smooth.

Add the extracts and eggs and mix again until smooth.

Dump in 2 cups of the flour and the salt. Mix slowly until almost combined and then add the remaining flour.

Grease a 12x17&quot; jelly roll pan (cookie sheet with a 1&quot; edge)

Carefully spread 3 cups of the dough all over the bottom of the pan.

Evenly pour the cherry filling over the crust.

Add tablespoon sized dollops of the remaining crust all over the top of the bars.

Bake for 25-30 minutes.

Allow to cool.

In a bowl, whisk together the powdered sugar, milk and vanilla. Drizzle all over the top of the bars.

Serve immediately.

Crust and Topping

Craving homemade snickerdoodles but don’t have time or energy to roll a bunch of cookies? Try these Snickerdoodle Blondies! These bars are quick and easy to make, yet still packed full of that classic cinnamon flavor.

Snickerdoodle Blondies

all-purpose flour

baking powder

cinnamon

nutmeg

salt

brown sugar

butter, room temperature

eggs,

vanilla extract

sugar

Preheat oven to 350° F. Lightly grease and/or...

Preheat oven to 350° F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

In a large bowl, beat together butter and...

In a large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in the flour mixture until well blended....

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat like a cookie batter, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until the surface springs...

Bake 25-30 minutes or until the surface springs back when gently pressed. Cool before cutting.

Creamy cheesecake on a cinnamon graham cracker crust with bits of cinnamon filling swirled in it.

Blender Cinnamon Roll Cheesecake Bars

1.5 Cups Graham Cracker Crumbs

Cup Brown Sugar

Tablespoons Butter (melted)

Ounces Cream Cheese ((two 8 ounces packages, softened))

Cup Sour Cream (room temperature)

Sugar

Large Eggs (room temperature)

Vanilla

Cup Dark Brown Sugar

Cup Flour

Preheat an oven to 350 degrees

In a bowl, combine the melted butter, graham crackers, brown sugar and cinnamon until it appears to be wet sand.

Press into an 8x8&quot; baking dish and bake for 8 minutes.

Remove to cool.

Turn the oven down to 325.

In a blendtec blender, combine the cream cheese, sugar and vanilla until smooth.

Add the sour cream and beat until smooth again.

Add the eggs, one at a time until smooth.

Pour half of the filling over the crust, dot with cinnamon swirl and carefully swirl with a knife.

Repeat filling and swirling one more time.

Bake at 325 for 35-40 minutes or until the middle doesn&#x27;t jiggle too much.

Refrigerate two hours to set.

Stir the flour, brown sugar, cinnamon and butter together until smooth.

Cinnamon Swirl

https://mediavine-res.cloudinary.com/video/upload/t_original/v1578594453/gymo7y5vokxlfyq94ydj.mp4

Cheesecake bars hooked up with cinnamon rolls and became the best dessert you'll have all year -- Blender Cinnamon Roll Cheesecake Bars!! The sweet and salty cinnamon graham cracker crust pops under the luscious and rich cinnamon swirled cheesecake.

Cinnamon Roll Cheesecake Bars

These blackberry lime bars are creamy, bright, and super delicious.

Blackberry Lime Bars

Sticks Unsalted Butter (12 Tablespoons, melted)

Cups Graham Cracker Crumbs (about 22 full graham crackers)

Cup Sugar

Salt

Cans Sweetened Condensed Milk (14 ounces)

Lime Zest

Lime

Egg Yolks (slightly beaten)

Cups Blackberries (fresh)

If you haven't already, grind the graham crackers in a food processor, blender or in a ziploc with a rolling pin.

Heat the oven to 350, and grease a 9x13" baking dish.

In a large bowl stir together the graham cracker crumbs, butter, sugar, and salt.

Press the crust mixture into your greased baking dish and bake for 8-10 minutes, or until slightly golden.

Remove from the oven and allow to cool on the counter while you prepare the filling.

In a large mixing bowl, combine the sweetened condensed milk, and eggs.

Add the lime juice and zest and whisk thoroughly.

Fold in the blackberries, being careful not to break them.

Pour into the baked crust and place in the oven.

Bake for an additional 12-15 minutes.

Remove from the oven and allow to cool completely and then refrigerate at least 30 minutes until set.

Homemade Lemon Bars are a crowd-pleasing dessert and perfect for sharing! This easy lemon bar recipe is bright, tart-sweet and perfectly balanced with a crisp shortbread crust. They’re a quick recipe to bake, too, and are ready in less than an hour!

Easy Lemon Bars

unsalted butter (melted)

eggs

lemon juice (from 3-4 lemons)

¼ all-purpose flour

lemon zest (from 1 lemon)

Make the shortbread crust

Preheat the oven to 350°F. Line a 9”x13” baking dish with parchment paper, and spray with nonstick baking spray. Set it aside.

Measure the flour and sugar into a large bowl.

Pour the melted butter into the dry ingredients, and mix until combined. You can use your hands or a rubber spatula.

Press the shortbread crust into your prepared baking dish, then transfer to the preheated oven.

Bake for 20-25 minutes, or until lightly browned.

Let cool slightly while you make the lemon curd filling.

Make the lemon curd filling

In a large bowl, beat together eggs, sugar and lemon juice with a hand mixer or a whisk.

Sift the flour and baking powder into the egg mixture, and stir until combined.

Pour this mixture over the slightly cooled shortbread crust.

Bake for 25-30 minutes, or until the center isn’t jiggly.

Let the lemon bars cool until they are almost at room temperature, then lift them out of the pan with the parchment paper.

Sprinkle with powdered sugar and slice into bars with a sharp knife.

Enjoy immediately.

We absolutely loved these bars! Lemon is one of our favorites and the tart lemon was a great contrast with their sweetness.

This is one of my absolute favorite desserts. So lemony and delicious. I will be making it again for sure!

Lemon Bars are addicting! I always want one more.  Your recipe is perfect with a great balance of crust to bar and the right amount of sweet to tart.  Yum!

Just the right amount of sweet and tart. These are the perfect dessert for a bridal shower and yes, to the small bitesize pieces.

Making them this week for my MIL birthday!  I just love all your recipes!  Thanks for sharing!

These lemon bars are the perfect dessert for any occasion!

Top 5 bar dessert recipes from across the web

The most viewed bar dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sugar Cookie Sweet Cherry Pie Bars

Snickerdoodle Blondies

Blender Cinnamon Roll Cheesecake Ba...

Blackberry Lime Bars

Easy Lemon Bars

Top 5 bar dessert recipes from across the web

The most viewed bar dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sugar Cookie Sweet Cherry Pie Bars

Snickerdoodle Blondies

Blender Cinnamon Roll Cheesecake Ba...

Blackberry Lime Bars

Easy Lemon Bars

The most viewed bar dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine