Cherry Date Sparkle Bars
Festive cookie bars with a shortbread crust topped with red and green maraschino cherries, dates, coconut and pecans.
1/2 cup butter, softened
1 cup granulated sugar - divided use
1 1/2 cups all-purpose flour - divided use
2 large eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whipping cream
1 1/2 teaspoons vanilla extract
3/4 cup chopped dates
3/4 cup red and green maraschino cherry halves, well-drained
1/2 cup flaked coconut
1/2 cup chopped pecans
- Beat butter and 1/4 cup of the sugar until light and fluffy. Add 1 cup of the flour; mix well. Press into bottom of 9 inch square pan.
- Bake at 350°F (175°C) for 15 to 20 minutes or until edges are lightly browned.
- Beat eggs at medium speed on electric mixer until fluffy. Add remaining sugar, remaining flour, baking powder, and salt, mixing until well-blended. Blend in whipping cream and vanilla. Stir in remaining ingredients. Pour over crust.
- Bake at 350°F (175°C) for 25 minutes or until lightly browned and filling is set. Cool; cut into bars.
Makes 36 bars.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.