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Category: Cookies
Prep Time: Cook Time: Total Time:
Crust
1 cup walnut pieces, divided
1 1/4 cups flour
1/2 cup firmly packed brown sugar
1/2 cup softened butter
1/2 cup flaked coconut
Filling2 (8 oz) pkg cream cheese, softened
2/3 cup sugar
2 eggs
2 tsp vanilla
1 (21 oz) can cherry pie filling
Preheat oven to 350. Butter a 13x9 inch baking pan. Coarsely chop 1/2 cup of the walnuts for topping; set aside. Finely chop remaining nuts. Combine flour, brown sugar, and butter until crumbly. Work in finely chopped nuts and coconut. Remove and reserve 1/2 cup of crumb mixture. Press remainder firmly on bottom of prepared pan. Bake 12 - 15 minutes or until edges start to brown.
For filling: Beat cream cheese with the sugar until creamy. Beat in eggs and vanilla. Spread over crumbs. Bake 18 minutes. Remove from oven. Spread pie filling over cheese layer. Sprinkle reserved crumb mixture and nuts over top of cherries. Return to over for 18 minutes longer. Cool to lukewarm.
Refrigerate for several hours before cutting into bars. Refrigerate leftovers. These tend to be a little soft at room temperature
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CHERRY CHEWBILEES
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Category: Cookies
Prep Time: Cook Time: Total Time:
Crust
1 cup walnut pieces, divided
1 1/4 cups flour
1/2 cup firmly packed brown sugar
1/2 cup softened butter
1/2 cup flaked coconut
Filling2 (8 oz) pkg cream cheese, softened
2/3 cup sugar
2 eggs
2 tsp vanilla
1 (21 oz) can cherry pie filling
Preheat oven to 350. Butter a 13x9 inch baking pan. Coarsely chop 1/2 cup of the walnuts for topping; set aside. Finely chop remaining nuts. Combine flour, brown sugar, and butter until crumbly. Work in finely chopped nuts and coconut. Remove and reserve 1/2 cup of crumb mixture. Press remainder firmly on bottom of prepared pan. Bake 12 - 15 minutes or until edges start to brown.
For filling: Beat cream cheese with the sugar until creamy. Beat in eggs and vanilla. Spread over crumbs. Bake 18 minutes. Remove from oven. Spread pie filling over cheese layer. Sprinkle reserved crumb mixture and nuts over top of cherries. Return to over for 18 minutes longer. Cool to lukewarm.
Refrigerate for several hours before cutting into bars. Refrigerate leftovers. These tend to be a little soft at room temperature
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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