Young & Hungry

To carry on the cherry theme from my previous post, here is a recipe from this year’s cherry themed party.  Yes, I lied.  The Sweet Potato Pizza was a leftover from last year.  There are a number of these said leftovers and, going forward, I will plead the fifth and my right as a woman to keep the age factor undisclosed.  Besides, who doesn’t love a good leftover! 

 

 

I found this recipe in some sort of woman’s magazine targeted towards an age group that does NOT include me.  Alas, I found this and many of the other dessert recipes quite appealing, and so I furtively  tore the pages from the magazine, stuffed them in my purse, and continued reading.  I wonder what a man, sans purse, would do in such a situation.  And is it appropriate to borrow recipes in this matter or is this considered a dishonorable act?  And are you, reaping the benefits of a fraudulent recipe an accomplice to the crime?  Hmmm.  At least I’ve used my embezzled formulas to bring happiness to many a watering mouth.  So, for the second time since my sticky fingers came across Home & Garden magazine, I bring you Cherry Revel Bars. 

 

For Crust

• ½ cup butter, softened
• 1 cup brown sugar
• ½ t baking soda
• ¼ t salt
• 1 egg
• ½ t vanilla
• 1 ¼ cup flour
• 1 ½ cup rolled oats

 

Preheat oven to 350 F.  Line a 13×9x2 inch baking pan with foil or wax paper and set aside.  Beat the butter until whipped and then mix in sugar, soda, and salt.  When combined, mix in egg and vanilla.  Stir in remaining ingredients.  Press crust into bottom of lined pan, setting aside ¾ cup to use for the topping. 

 

 

For Filling

• 1 ½ cup brown sugar 
• ½ cup butter 
• 3 eggs 
• 1 t vanilla 
• 1 ¼ cup flour 
• 6 oz bittersweet chocolate, chopped 

 

In a saucepan, melt butter and sugar over medium heat until combined.  Let cool and whisk in eggs and vanilla.  Stir in flour and chocolate and pour over prepared crust. 

 

 

For Topping

• 2 cups frozen cherries, thawed and drained
• ½ cup slivered toasted almonds

 

Top filling with bits of remaining crust, cherries, and almonds.  Bake for 25 minutes or until top is firm to the touch.  Let cool for an hour and refrigerate for 2 hours before serving.