Home
  • One 9 x 9-inch Oatmeal Cookie Crust
  • 3/4 Cup(s) reserved Oatmeal Cookie Crust
  • 3/4 Cup(s) sliced unblanched almonds
  • One 10- to 12-ounce jar cherry preserves or all-fruit cherry spread
  • 1 Tablespoon(s) Lemon Juice
  • 1 Tablespoon(s) kirsch or 1/4 teaspoon almond extract
  • 1 Cup(s) dried cherries

Cooking Instructions

Heat oven to 375°F. Bake crust 10 to 12 minutes or until light golden brown; cool on wire rack. Stir almonds into the reserved 3/4 cup oat mixture; set aside. In medium bowl, combine cherry preserves, lemon juice and kirsch. Stir in dried cherries; let stand 10 minutes. Spread cherry mixture evenly over crust. Sprinkle with the reserved oat-almond mixture; press lightly into cherry filling. Bake 30 to 35 minutes or until nicely browned on top. Cool completely on wire rack. Cut into bars. Store tightly covered at room temperature or freeze.

Serving Tips:
  • If using 8 x 8-inch pan, increase baking time to 35 to 40 minutes.
  • Kirsch is cherry-flavored brandy.
  • Chocolate Cherry Oatmeal Cookie Bars, sprinkle 1/2 cup mini semisweet chocolate chips over cherry filling before topping with oat-almond mixture.

RATINGS & REVIEWS


Vanishing Oatmeal
Raisin Cookies

GET RECIPE

No-fuss breakfasts for
on-the-go mornings

MAKE OVERNIGHT OATS

Get product news, special offers, delicious recipes, and more.