Wednesday, November 10, 2010

Cherry Pie Pecan Bars

I admit it. I cut coupons...AND I think its fun. Some habits die hard and while growing up my Mom and I would sit on the couch on Sundays and go through the ads and coupons. In my grade school days, I think finding a coupon acted as leverage and a perfect excuse to convince my mom that it was a good idea to buy the latest junk food or kid-geared snack. To this day, I must say I still enjoy this activity though I must also admit I probably only use 1- 2% of the coupons I so diligently cut out, save and file.  It's the effort that counts!

Cherry Pie Bars

Last Sunday I saw a recipe for Cherry Pie Pecan Bars in the coupons section. I am not a fan of cherry pie, and I don't like pecans but the recipe reminded me that Lucky Leaf had sent me a few samples of their pie fillings.  Since I don't make pies very often, this recipe seemed just about perfect.  Um, except for the stick or so of butter that I was missing!  I subbed apple butter for quite a bit of butter so I had no idea how these would turn out.

Maybe I just thought I didn't like cherry pie, because this dessert was one of my favorites in a long time. I can't say the apple butter substitution made these all that healthy, but just like my coupon cutting, it's the effort, right?

Cherry Pie Pecan Bars
Adapted from Lucky Leaf recipe

2 cups all purpose flour
2 cups uncooked quick cooking oats
1 1/2 cups granulated sugar
13 tablespoons butter
7 tablespoons apple butter
1/2 cup chopped pecans
1 tsp baking soda
1 21 oz can cherry pie filling
1 cup minature marshmallows

1.  Preheat oven to 350 degrees.  Combine all ingredients except pie filling and marshmallows in a large mixing bowl.  Beat at low speed, scraping bowl often until mixture resembles coarse crumbs.

2. Reserve 1 1/2 cups of the crumb mixture for the topping.  Press remaining mixture into ungreased 13x9 inch baking pan.  Bake for 12-15 minutes or until lightly browned.  Gently spoon pie filling over hot crust.  Sprinkle with marshmallows then sprinkle with remaining crumb mixture.

3. Continue baking for 25-30 minutes or until lightly browned.  Cool completely on a rack.


Jersey Girl Cooks said...

Mmmmmnn! I loved canned cherry filling. Don't tell anyone but i like it better than filling made with fresh cherries :)

vanillasugarblog said...

i clip them too, but then they sit in an envelope at home while I grocery shop away.

MaryBeth said...

I love using cherry pie filling, it is so versatile. These bars look amazing and would be great with a glass of milk.

Joanne said...

I think it's all about proportion. This was probably healthiER than it would have been with butter butter. ANd so I would tout that with pride. These look so so so good! I've never worked with cherry pie filling before but after seeing this, I'm pretty sure I could go at it with a spoon.

Sophie said...

Apple butter in place of butter? It didn't even occur to me that it could be done. awesome job. They look beautiful. I'm happy to see a cherry recipe in the middle of fall! :)

kat said...

My husband would adore these!

Natalie said...

I never use pie filling for anything but I'm so tempted to pick some up to make these. They look AWESOME!

The Blonde Duck said...

I would love to use coupons...but they never have any for what we buy!

grace said...

apple butter! marshmallows! pecans! these little beauts really have it all, sharon--great share!

Leslie said...

I too cut coupons...but never use them! love the bars

Missy said...

I save coupons all the times but I always forget them LOL..i love your bars btw.


Pam said...

What I would give for one of those right now... they look so good!

Chef Fresco said...

Haha we are the same way with coupons (clipping and rare use of). The pie pecan bars look tasty!

Bunny said...

Love these bars Sharon! I could sit and eat cherry pie filling with a spoon. Yeah I'm a piglet! LOL

The Blonde Duck said...

I hope you had a good Thanksgiving!