Cherry Crumb Cream Cheese Bar
This is based on an Apple Crumble Bar that I made quite awhile ago that I found on pete bakes. I LOVE that bar! I adore crumb topping and that bar had loads of it. The top as well as the bottom of the bar is made of crumb topping. To Read More, Click On The Recipe Title.
Since my husband loves anything cherry I decided to try it with a cherry pie filling with a cream cheese layer thrown in for good measure. I followed pete bakes recipe and just substituted cherry pie filling for the apples and made a cream cheese filling. This turned out very very well! Below is pete bakes recipe with my changes.
Cherry Cream Cheese Crumb Bars
Adapted from
pete bakes Apple Crumble Bars
4 cups flour
1/2 tsp salt
1 1/2 cups sugar
1/2 cup brown sugar
1 1/2 cups butter, softened
1 can cherry pie filling
Cream Cheese Filling
8 0z cream cheese, softened
1/3 cup sugar
1 egg
1 tsp vanilla
1. Take the butter out of the fridge to soften (do NOT melt) on the counter.
2. Combine the flour, salt, white sugar and brown sugar in a bowl.
3. Cut the butter into the dry ingredients. the butter should not be melted. what we’re going for here are crumbs. you can either do this with a wooden spoon, or you can do what i do, and use your hands to crush it all together.
4. Take 1 cup of the crumb mixture and mix it with the the cherry pie filling.
5. Preheat the oven to 350 F and grease and flour a 9×13 baking pan. take 1/2 of your remaining crumb mixture and press it into the bottom of the pan. bake for 10 minutes.
6. Remove the crust from the oven, pour in the cherry mixture , then top the pie filling with the cream cheese filling and spread the rest of the crumbs on top. Put it back in the oven for another 45 minutes. when it’s done, the top should be a beautiful golden brown. cool by putting the pan on a wire rack so air can circulate around it. cut into bars after they’ve completely cooled, if you can resist it. it’s a great idea to refrigerate the bars so they set a bit more.
The second bar I made today was a very easy blondie that you make in a saucepan, much like the Peanut Butter Chocolate Chip Brownie…er Blondie, sorry Ingrid!! LOL!! Oh boy did the kids love this! I used Reese’s Peanut Butter cups, a Heath bar and a Butter finger Candy bar. These were the bigger bars, the pb cups had 3 in the pack. You can use any combination you like to make this, next time I’m thinking …Milky Way Bars!!
Candy Bar Blondie
Carol posted this recipe on a private forum, she got the recipe from snagwire, I knew the minute I saw it I was making it! It didn’t disappoint, it was fantastic!
Candy Bar Blondies
adapted from Gourmet
Found on Snagwire Media
2 sticks (1/2 lb) unsalted butter
2 cups packed light brown sugar
1 tsp pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
2 cups of your favorite candy bars, roughly chopped
Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in candy pieces reserving 1/2 cup to sprinkle on top.
Spread in pan and sprinkle with remaining 1/2 cup candy. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely
Gotta have those cherries in February! Gorgeous sweets. The Cherry Cream Cheese Bars look especially festive.
I made the cherry crumb cream cheese bars last night and they came out beautifully. They are so rich. I’m going to take the rest to work to get it out of my house before I eat the whole pan!!
I needed to bring a dessert to a potluck at work. I searched online for cherry pie filling and cream cheese and your recipe was JUST what I was looking for. Delicous! They were the FIRST to disappear from a wide variety of potluck items. Only bad thing was I didn’t get to bring any leftovers home!