Best 6 Cookie Challenge Pecan Bars With Cherries Recipes

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Indulge in a delectable journey with our Pecan Bars with Cherries, a symphony of flavors and textures that will tantalize your taste buds. These delightful bars, with their buttery shortbread crust, gooey pecan filling, and vibrant cherry topping, are a true testament to the art of baking. Immerse yourself in the rich, nutty flavor of the pecans, the sweetness of the cherries, and the perfect balance of tart and sweet in every bite. Discover the secrets behind this irresistible treat as we unveil the step-by-step recipe, complete with expert tips and tricks. Elevate your baking skills and impress your loved ones with these exceptional Pecan Bars with Cherries. The article also features a curated collection of additional delectable recipes that will satisfy your sweet cravings. From classic chocolate chip cookies to decadent red velvet cupcakes, each recipe is meticulously crafted to deliver an unforgettable taste experience. Embark on a culinary adventure and explore the diverse flavors and techniques that make these recipes truly special. Whether you're a seasoned baker or just starting out, this comprehensive guide will equip you with the knowledge and inspiration to create bakery-worthy treats in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

COOKIE AND PECAN BARS



Cookie and Pecan Bars image

Provided by Danny Boome

Categories     dessert

Time 1h20m

Yield 12 or more squares, depending on size

Number Of Ingredients 7

2 1/2 cups packaged chocolate chip cookies, crushed into bite-size bits
3 cups pecan halves
1 cup raisins
1/2 cup glazed cherries
1 cup unsalted butter (2 sticks)
1 cup light brown sugar
12 ounces semisweet chocolate chips

Steps:

  • In a large bowl, stir together the cookies, pecan halves, raisins, and cherries.
  • Place a piece of parchment inside an 8 by 8-inch baking dish. Parchment should hang over the edges all around. (Alternatively, you can butter the dish on all sides.)
  • Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar. Stir until the sugar has dissolved. Bring to a simmer. Stir to make sure the sugar is melted and cook for 1 more minute.
  • Add the butter mixture to the cookies, pecans, raisins and cherries. Stir until combined. Pour the warm mixture into the prepared baking pan. Spread evenly with a spatula or the back of a large spoon.
  • Place a medium saucepan of water, about 2 cups, onto a medium heat. Then place a heat-proof bowl over it to create a double boiler. Add the chocolate chips to the bowl. Allow the chocolate to sit for 1 minute over the heat. When it starts to melt, stir until it's completely melted. Pour the melted chocolate over top of the pecan mixture. Spread out evenly. Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate.
  • Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.

COOKIE CHALLENGE: PECAN BARS WITH CHERRIES



Cookie Challenge: Pecan Bars with Cherries image

Wowza! So many textures, so many flavors, so much love!

Provided by Stacia Osborn @tikitacky

Categories     Cookies

Number Of Ingredients 11

3 cup(s) all purpose flour
1/2 cup(s) sugar
1/2 teaspoon(s) salt
1 cup(s) butter, cold
4 - eggs, slightly beaten
1 1/4 cup(s) dark corn syrup
1 1/4 cup(s) sugar
3 tablespoon(s) butter, melted
2 teaspoon(s) vanilla
2 1/2 cup(s) pecans, chopped
1/3 cup(s) dried cherries, snipped (or use dried cranberries)

Steps:

  • Preheat oven to 350. Line a 15x10x1 inch baking pan with foil, extending the foil over the edges of the pan. Grease the foil, set pan aside.
  • In a large bowl, combine flour, the 1/2 cup sugar, and the salt. Using a pastry blender, but in the 1 cup of butter until mixture resembles coarse crumbs. Press mixture evenly into prepared pan. Bake in preheated oven for 20 minutes.
  • Meanwhile, in a large mixing bowl, whisk eggs, corn syrup, the 1 1/4 cups sugar, the 3 tablespoons butter, and the vanilla until combined.
  • Sprinkle pecans and dried cherries over hot crust. Slowly pour egg mixture over all. Bake for 25-30 minutes or until set. Cool completely in pan on wire rack. Lift baked mixture from pan using the foil. Remove foil. Cut into bars. Makes 48 bars.
  • These freeze great!!!!

CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES



Chocolate-Chunk Oatmeal Cookies With Pecans and Dried Cherries image

I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.

Provided by happynana

Categories     Drop Cookies

Time 1h

Yield 16 cookies

Number Of Ingredients 12

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups old fashioned oats
1 cup toasted pecans, chopped
1 cup dried tart cherry, chopped coarse (I used cranraisins)
4 ounces bittersweet chocolate, chopped into the size of chocolate chips (I used semi sweet chocolate chips)
12 tablespoons unsalted butter, softened, but still cool
1 1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
  • Preheat oven to 350 degrees.
  • Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
  • Whisk flour, baking powder, baking soda and salt in medium bowl.
  • In second medium bowl, stir together, oats, pecans, cherries and chocolate.
  • In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
  • Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
  • Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
  • With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
  • Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  • Divide dough evenly into 16 portions; about 1/4 cup each.
  • Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
  • Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
  • Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.

CRUNCHY PECAN BARS



Crunchy Pecan Bars image

When Marilyn Martell started exhibiting at her local county fair, she won so many ribbons for cookies that she decided to share them in a cookbook entitled "County Fair Prize Cookies", published in 1975. For a number of years now, she has competed at the state fair, continuing to win blue ribbons for baking. Crunchy Pecan Bars is a long-time favorite. These delectable toffee-flavored bars are quick to make and yield a large batch. Simply pat the dough into a jelly-roll pan. Long baking at a low temperature gives the thin bars their crisp texture. They keep well-if you hide them.

Provided by HELEN PEAGRAM

Categories     Bar Cookie

Time 1h

Yield 72 cookies

Number Of Ingredients 8

1 cup butter, room temperature
1 cup sugar
1 large egg, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon cinnamon, Ground
1 1/2 cups pecans, Sliced
sugar

Steps:

  • Preheat oven to 275°F (135°C). Butter a 15 x 10 jelly-roll pan.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add egg yolk and vanilla; mix well.
  • In a medium-size bowl, mix flour and cinnamon.
  • Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary.
  • Spread evenly in buttered jelly-roll pan.
  • In a small bowl, beat egg white just until well mixed; spread over dough.
  • Sprinkle pecans evenly over top, then sprinkie lightly with sugar.
  • Bake in preheated oven about 1 hour or until set. Cut in 2 x 1" bars or diamond shapes while still very warm.
  • Remove cookies from baking sheet to wire racks and cool.
  • Cookies become crisp as they cool.

Nutrition Facts : Calories 63, Fat 4.3, SaturatedFat 1.8, Cholesterol 9.7, Sodium 19.2, Carbohydrate 5.8, Fiber 0.3, Sugar 2.9, Protein 0.7

CHERRY PECAN COOKIES



Cherry Pecan Cookies image

Dotted with dried cherries and pecans, these slice-and-bake goodies look and taste yummy. Plus, the dough freezes very well. For my holiday baking, that's a must! -Amy Briggs, Gove, Kansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon almond extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 cup heavy whipping cream
1/2 cup dried cherries or cherry-flavored dried cranberries, chopped
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; add half to creamed mixture and mix well. Beat in cream, then remaining flour mixture. Stir in cherries and pecans., Shape into two 8-in. logs; wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 9-11 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

SUGAR COOKIE CHERRY PECAN PIE



Sugar Cookie Cherry Pecan Pie image

Yum!

Provided by K B @KBrunner

Categories     Pies

Number Of Ingredients 4

1 can(s) 21oz cherry pie filling
1 package(s) 16.5oz refrigerated sugar cookie dough
1 cup(s) chopped pecans
1 can(s) sweetened condensed milk

Steps:

  • Preheat oven to 350F.
  • Lightly grease the bottom and sides of a pie plate.
  • Then line the bottom and sides of pie pan with the sugar cookie dough approximately 1/4 inch thick.
  • Fill with cherry pie filling and top with chopped pecans, drizzle with sweetened condensed milk.
  • Bake for 20 minutes or until cookie is done and filling is bubbly.

Tips:

  • Chill the filling before baking for a richer flavor and smoother texture.
  • If the cherry filling is too thick, add a tablespoon or two of water until it reaches the desired consistency.
  • Feel free to substitute your favorite type of nut for the pecans in the crust.
  • For a gooey center, bake the bars for a few minutes less than the recommended time.
  • Allow the bars to cool completely before cutting and serving.

Conclusion:

These pecan bars with cherries are the perfect combination of sweet, tart, and nutty. They are easy to make and always a hit with family and friends. Whether you are looking for a dessert for a special occasion or just a sweet treat to enjoy on a weeknight, these bars are sure to please. So next time you are in the mood for something delicious, give this recipe a try. You won't be disappointed.

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