These were delish! Because I only had 1/2C butter, I substituted 1C veg shortening + 2Tbsp water for 1C butter. Blind-baked it for 30 mins. Added my homemade cherry pie filling & the rest of the flour/nut mix on top. Baked for the max 45 mins. I let it cool overnight (since I tend to bake at night); the bottom crust was still very crisp. The crisp bottom held up at room temperature and in the fridge. These are easier eaten by hand, rather than using a fork.Read More
easy to make, pretty, delicious. a little too much butter for my taste.Read More
I made these exactly as written and they turned out remarkable and I received a lot of compliments. The held up well and could be eaten as a bar. I did refrigerate what was left that evening and they did very well. It did not take one and a half cans of cherry pie mix as the brand I bought was a 21 ounce can. Will definitely make these again.Read More
I made these and took them to a football tailgate on a cool day. Everybody loved them but they were not something that could be eaten without a fork! Very sticky and messy. I think a single can of cherry pie filling would have been sufficient.Read More
I made these to take to a sick friend; and I prepared them exactly as the recipe instructed; however, it turned out more like a cobbler than bars -- too soft to cut.
I made these for a small party. They were easy to prepare and everyone loved them! The next day they were a little too soft after sitting out over night. So, I put them in the refrigerator for a few hours and they firmed up. Then, I shared leftover bars with my neighbors and their families. I've received two thank you cards from them! They really enjoyed them!Read More