Gluten Free Maraschino Cherry Bars
- Ready In:
- 2hrs
- Ingredients:
- 20
- Yields:
-
36 bars
ingredients
-
Crust
- 236.59 ml cornstarch
- 236.59 ml almond meal
- 78.78 ml sugar
- 177.44 ml butter, softened
-
Filling
- 2 eggs, lightly beaten
- 236.59 ml firmly packed brown sugar
- 44.37 ml rice flour
- 14.79 ml tapioca starch
- 14.79 ml potato starch
- 2.46 ml xanthan gum
- 7.39 ml baking powder
- 2.46 ml salt
- 2.46 ml vanilla
- 283.49 g maraschino cherries, drained and chopped (reserve juice)
- 118.29 ml chopped walnuts (optional)
-
Frosting
- 29.58 ml butter, softened
- 591.47 ml icing sugar
- 2.46 ml vanilla
- 44.37-59.16 ml reserved cherry juice
- 59.16 ml flaked coconut (optional)
directions
- Preheat oven to 350°F.
- Line a 9X13 pan with tinfoil.
- In a large bowl, combine all crust ingredients. Mix until crumbly and well combined and press into bottom of ungreased foil lined pan.
- Bake for 15 to 20 minutes or until lightly brown.
- In a small bowl, combine all filling ingredients and mix well.
- Pour over crust and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Cool.
- Combine all frosting ingredients except coconut. Beat until fluffy and spread over cooled bars.
- Sprinkle with coconut and cut into bars.
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