When I’m getting ready to bake, it’s often because of what I have on hand. This time around, my hubby had cherries and luckily I found the perfect recipe on my favorite blog. Here’s my take on it, changing things a few things as I went… Like doubling the cherries!
This the link to the original recipe:
And here’s my modified one:
Double Cherry Bars
3/4 cup margarine melted
1/3 cup sugar
1/2 teaspoon vanilla extract
1 1/4 cup plus 1 tablespoon all purpose flour
Pinch of salt
1/2 cup sugar
2 large eggs
Pinch of salt
1/2 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup margarine melted
1 pound sweet cherries, which will yield
1 cup of pitted and quarter cherries (this is a great excuse to get a cherry pitter)
Make crust: Preheat over to 375°F. Prepare 9inch cheese cake pan (the one that removes the sides).
Using rubber spatula mix, melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 15 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan for at least 10min.
Keep oven temperature on.
Make the filling: Cook margarine over medium heat, watch closely… It should go brown in about 6min. But not that brown because the original recipe had butter. When it’s done, place in a bowl and have it cool for about 5min.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned margarine into sugar-egg mixture; whisk until well blended.
Place cherries on the bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean. My oven took 30 minutes, but the original said 40, so it really depends on your oven. Cool bars completely in pan on rack.