Friday, May 13, 2005

Cherry Revel Bars

Cherry Revel Bars (Adapted from BH&G)

16 tablespoons unsalted butter, softened and divided
2 1/2 cups packed brown sugar, divided
1/2 teaspoon baking soda
3/4 teaspoon salt, divided
4 large eggs, divided
1 1/2 teaspoon vanilla, divided
2 1/2 cups all-purpose flour, divided
1 1/2 cups quick-cooking rolled oats
6 ounces bittersweet chocolate, chopped
2 cups fresh sweet cherries, pitted
1/2 cup slivered almonds, toasted

Preheat oven to 350

In a large mixing bowl, add 8 tablespoons butter, 1 cup brown sugar, baking soda and 1/2 teaspoon salt until smooth and creamy. Add egg and beat until combined. Mix in 1/2 teaspoon vanilla. Stir in 1 1/4 cups of the flour just until combined. Fold in the oats - set mixture aside.

In a medium saucepan, add remaining brown sugar, butter and salt. Place over medium heat and cook, stirring, until the butter has melted and combined with the brown sugar - set aside and allow to cool slightly. Add remaining eggs and vanilla - lightly beat with wooden spoon. Stir in remaining flour and the chopped chocolate.

Reserve 3/4 cup of the oat mixture. Place the remaining mixture into the bottom of a 9" x 13" baking pan coated with nonstick spray. Press the mixture down to form an even layer. Spread the brown sugar filling mixture over the top, scatter with the cherries and dot with reserved oat mixture. Sprinkle the nuts over the top. Bake until the top is light brown, about 25 minutes. Remove and place on a wire rack to cool for 1 hour. Cover and place in the refrigerator to chill for at least 2 hours before cutting into bars.

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