Valentine’s Cherry Pie Bars

This original recipe  was inspired by Betty Crocker’s fabulous fruit bars.  I came across these the other day and they looked so good I had to try them.  After a few changes on the second batch ( I thought they turned out too thick).  When I did, they turned out super amazing and incredibly easy.  Serve them warm with a  side of vanilla ice-cream and you’ve got a special treat.  definite keeper!


1/2 cup of butter softened
1 cups of sugar
2 eggs
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp almond extract
1 1/2 cups all purpose flour
1 can of cherry pie filling (or any of your favorite pie filling)


Preheat Oven to 350F.  In a mixing bowl, cream your butter, sugar- add eggs & extract.. beat well to mix. Add flour & Salt, Mixing Well.  Spread half of the batter in a greased 15X10 jelly roll pan.  (I love my jelly roll pan I found at Bed Bath and Beyond it’s fabulous and it’s non-stick so no need to grease your pan).20140207-222455.jpg

Spoon the Pie Filling over the batter Randomly


drop tablespoons of the remaining batter over the top of pie filling (I used the back of the tablespoon to smooth out the batter to cover a little more).


 Bake for 35 min or until your toothpick comes out clean.

If you wish to add a glaze mix 1 c. Powdered sugar, 1 tsp almond extract, 2-3 tsp milk and drizzle bars and cool.  Enjoy!



Frugal Valentine’s Snacks

With Valentine’s day a little over a week away, I thought I would post some delicious chocolate covered sweets for you to share.  These recipes are fun, frugal and easy and can be adjusted for most any holiday.  Happy Snacking – Enjoy!


Pink Chocolate Covered Pretzels
What you’ll need
1 12-ounce package milk chocolate melting chips
1 package of pretzels
Assorted sprinkles

 Line a baking sheet with parchment paper and set aside. Place sprinkles in a medium bowl and set aside. Dip one pretzel into the milk chocolate about halfway up, twist the pretzel around to let the excess chocolate drip off. Hold the pretzel inside the bowl of sprinkles and twist the pretzel around to allow the sprinkles on all sides. Place the pretzel on another piece of wax paper to dry. Continue until you’ve made your desired amount. Place pretzels in the freezer to shock into hardening. Pretzels should be stored, sealed in an airtight container at a cool room temperature.


Pink Chocolate Covered Popcorn
What you’ll need
1 12-ounce package milk chocolate melting chips

Pop your popcorn. While it’s popping lay a piece of wax paper on a cookie sheet. Once your popcorn is popped pour into a bowl and remove all extra kernels that haven’t popped…those aren’t good even covered in chocolate :)  Melt about 3/4 cup of chocolate in the microwave. I always start with 30 seconds then continue in 15 second spurts stirring in between. Slowly pour in the melted chocolate while stirring with the other hand. It mixes much better if you stir and pour at the same time. Lay out your popcorn on the wax covered cookie sheet. Try to take the spoon and separate the kernels and give them a little space. If you don’t do this you will end up with big clumps of chocolate popcorn. Let the first coat set for about 10 minutes. And there you have it! Chocolate covered popcorn…now just package it up cute and serve.

Chocolate Covered Marshmallows
What you’ll need:
1 12-ounce package milk chocolate melting chips
14 marshmallows
colored sprinkles, your choice of color (optional)
1 cup  nuts, finely chopped (optional)

 In a 1-cup glass measure, heat together chocolate chips until chocolate is melted and smooth when stirred. Using a fork, dip each marshmallow into chocolate  over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.  Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!

You might also like these Chocolate Treats!

Dessert…in Crockpot! YES
Chocolate Spice Cake
Homemade Chocolate Syrup Recipe
Chocolate Pretzel Bites
Simple Chocolate Cake

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