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Cherry Revel Bars

  • Servings: 25
  • Course: Dessert

Rolled oats, cherries, and chocolate—three ingredients that pack a flavor punch in this dessert recipe. Can't find fresh cherries? Substitute frozen cherries instead. Be sure to line the pan with aluminum foil. The foil makes it easy to remove the uncut bars from the baking pan. Just use a sheet of aluminum foil that hangs out an inch or two over the edge of the pan, giving you something to lift the bars from the pan. Plus, when you're done there is no pan to scrub. Just toss the foil.

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  • 1 cup butter, softened, divided
  • 2 1/2 cups packed brown sugar, divided
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs, divided
  • 1 1/2 teaspoons vanilla, divided
  • 2 1/2 cups all-purpose flour, divided
  • 1 1/2 cups quick-cooking rolled oats
  • 6 ounces bittersweet chocolate, chopped
  • 2 cups fresh sweet cherries (such as Bing or Royal Ann), pitted (10 ounces)
  • 1/2 cup slivered toasted almonds
  • Aluminum foil


Step 1

Preheat oven to 350 degrees F. Line 13x9x2-inch baking pan with aluminum foil; set aside. In mixing bowl beat 1/2 cup of the butter on medium to high 30 seconds. Add 1 cup of the brown sugar, the baking soda, and salt. Beat until combined, occasionally scraping bowl. Beat in 1 egg and 1/2 teaspoon of the vanilla. Beat or stir in 1-1/4 cups of the flour. Stir in oats; set aside.

Step 2

For filling, in saucepan stir remaining 1-1/2 cups brown sugar and 1/2 cup butter over medium heat until combined; cool slightly. Stir in remaining 3 eggs and 1 teaspoon vanilla; lightly beat with wooden spoon. Stir in remaining 1-1/4 cups flour and the chocolate.

Step 3

Set aside 3/4 cup oats mixture; press remaining in pan. Spread filling, top with cherries, dot with reserved oats mixture, and sprinkle nuts. Bake 25 minutes, until top is light brown and filling is moist. Cool on rack 1 hour. Cover and refrigerate at least 2 hours.

Step 4

Using aluminum foil edge, lift the baked bars from pan; cut with serrated knife. Store, covered, at room temperature. Makes 25 bars.

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