Coconut Cherry Bars

Coconut Cherry Bar, in all its crumbly glory

Okay, there may be some obvious problems with the recipe (and this batch may need to have been baked longer), but my roommate threatened to shiv me and run off with the pan. I consider that a success!

I was a little wary of these since they have cake mix, but then I remind myself that I had a large number of mix-based cakes as a kid for various birthdays and other celebrations, and I never quite got over liking them.

Coconut Cherry Bars, adapted from Betty Crocker

1 box yellow cake mix
3/4 c. butter, cold, cubed
1 egg
1 c. flaked coconut
1/2 c. slivered almonds
2/3 c. cherry preserves
1/3 c. dried tart cherries
1/2 tsp. almond extract

Preheat the oven to 350F and grease an 8×8 dish.

Cut the butter into the cake mix until it looks like big crumbs. Put 3/4 c. of the crumbs in another bowl and set it aside; add the egg to the main bowl and stir until just mixed. Press the crust into the baking dish and put that in the oven for 15-20 minutes, until it’s golden around the edges.

Add the coconut and almonds to the reserved crumbs and mix well. This makes WAY too much topping for an 8-inch square pan. Ignore that for now.

Microwave the preserves for 30-60 seconds until they’re warm and getting melty. Chop the dried cherries while they’re going, then add the dried cherries and almond extract to the preserves once they’re warm. Stir well.

Pour the preserve mixture over the crust and top with crumbs. Don’t use all of them or there will be an impossible mess every time anyone tries to eat one of these things.

Return the topped crust to the oven and bake for 20-25 minutes or until the top is slightly more golden brown than pictured.

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~ by iliadawry on 16 May 2012.

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