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Canned cherry pie filling is spread between buttery oatmeal layers in these easy, delicious cherry bars.
Heat oven to 350°F. Combine all ingredients except pie filling and marshmallows in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
Reserve 1 1/2 cups crumb mixture for topping.
Press remaining crumb mixture into ungreased 13x9-inch baking pan. Bake 12-15 minutes or until lightly browned on edges.
Gently spoon pie filling evenly over hot, partially baked crust; sprinkle with marshmallows. Sprinkle with reserved crumb mixture. Continue baking 25-35 minutes or until lightly browned. Cool. Cut into bars.
Dietary Fiber: <1g
I would definitely add some almond flavoring to the pie filling, as it lacked "zip" in the taste department.
I have made these many times and always include them on my Christmas trays that I deliver to the bank, post office, doctor's office, etc. -- they always ask for the recipe!
I love this recipe! I've used it 4 times within the past 2 months. I do add a little cinnamon and almond extract to the cherries. Also, about a teaspoon of salt to the crust mixture. This makes the flavors stand out.
I made these last Christmas and I will make them again this year...very delicious and festive looking.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1864
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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