Cherry Nut Bars

Cherry Nut Bars

  • Prep Time: 15 mins
  • Total Time: 40 mins
  • Servings: 48

    • About This Recipe

    “From Land o’ Lake. I think it is unique because of the marshmallows in it. You don’t really taste them (in fact everyone surprised when I said they were in there) but they add a wonderful creamy note that compliment the cherries beautifully. The oats in the more traditional shortbread crust is an excellent addition also.”

    Ingredients

  • 2cupsflour
  • 1teaspoonbaking soda
  • 2cupsquick oats
  • 1 1/4 cupsbutter, melted
  • 1 1/2 cupssugar
  • 21ouncescherry pie filling
  • 1/2 cuppecans, Chopped
  • 1cupmini marshmallows

    • Directions

  • In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter.
  • Mix at low speed until crumbly.
  • Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan.
  • Bake at 350°F 12-15 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.

    • Reviews

  • “I have made these twice now and they were a big hit both times.Took to a potluck and recipe was requested by several people.These are really easy and not time consuming.Followed recipe as written.They are buttery and delicious.Thanks Marg for sharing this keeper.”

  • “Yummy!I thought they were perfect!”

  • “We thought these were good, but I made a big oops in making them….I somehow managed to leave out the nuts!So I guess mine were really just cherry bars.I used 1/2 brown sugar and 1/2 white sugar since others had mentioned them not being very sweet. I agree, they are not REALLY sweet like most things I make, but they do have a very good taste.The crust is fantastic and overall we enjoyed these bars.Thanks Marg!”

  • “Wonderful! I’ll make these again, just use less sugar. Great taste and so easy to make.”

  • “Oh these were heaven. Very easy to make and very good. I did substitute one of the cups of flour with whole wheat, could not taste a difference. Also, subbed walnuts for the pecans. This will be made many times at my house.”

  • “These were so delicious! I used twice the amount of pie filling (shame on me) because…well…i just wanted more filling! So I used cherry on one half and peach filling on the other. I used walnuts instead of pecans and used splenda for part of the sugar. Both flavors were good, but I preferred thecherry more. Although, I do believe blueberry, raspberry, or apple-cinnamon would have all been good choices as well. The peaches were just a little to mild for the goodness of the oat-nutty-shortbread crust. I think splenda would have worked fine for all of the sugar and I even could have gotten away without the marshmallows I think. I will most definitely be making this again!! The entire pan was gone when I woke up this morning!”

  • “These were just ok.However, I used unsalted butter and they definitely needed more salt…so I would not suggest using the unsalted butter.I would be willing to make these again, but with regular butter to see how they turn out.”

  • “Very nice. I actually had some pecans in the shell that I cracked for this. I will have to pay more attention to the final baking time, as it came out a bit more baked than it should have. It’s still really good though. Keeper for sure. 🙂 “

  • “My DH and I thought these were great.It wasn’t too sweet and I love the crust/crumb mixture.You were right about the marshmallows, you couldn’t even tell they were there, but I think they added stability to the topping crumbs.This recipe will go in my “Will have again” Recipe Book.Thanks Marg for a wonderfully, simple dessert.”

  • “These were actually pretty good! My family all loved them, but I thought they were a bit on the salty side from all of the butter in the crust/ crumb mixture. Perhaps halving the white sugar and using an equal portion of brown sugar would help? “

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST