Grammy P.’s Cherry Torte Bars

So, ever since I made that scrumptious Chocolate Cherry Fruit Dip (must try), I’ve been needing cherries.  Maybe it’s a pregnant thing, because this is a little bit unusual for me.  I’ve never been a cherry person.  I’m hoping this pregnancy will start making me crave the treadmill too.  That would be nice…oh, and maybe a little laundry.  I need to make friends with both of those things!

These Cherry Torte Bars go way back in my family…grandma always made them, and they are still a staple at our family Christmas party.  (Grammy P. also brought you my favorite Banana Bread, remember that?) Enjoy!

For this recipe, you’ll need: butter, powdered sugar, flour, eggs, salt, sugar, walnuts, coconut, vanilla, baking powder, and Maraschino cherries.

Using a pastry blender or food processor, crumble together 1 cup butter, 4 TBS powdered sugar, and 2 cups flour.

Pat into a 9×13 pan and bake at 350 for 20 to 25 minutes, or until the edges just barely start to turn golden.

In a bowl, beat 4 eggs.  Add 1/4 tsp. salt, 2 cups sugar, 1/2 cup flour, and 1 tsp. baking powder.  Mix well.  Add vanilla and a 16 oz. jar of drained Maraschino cherries (just the cherries, not the jar.) 🙂  Using your hand mixer, mash and mix the cherries until they are chopped up pretty good, into little pieces.  If you don’t think your hand mixer can hack that, just throw them in your food processor for a second, then dump them in the bowl.

Fold in 1 cup of coconut and 1 1/2 cups walnuts with a spatula.  When the crust is done, spread the cherry mixture over the top (while it’s still hot), and put it back in the oven for an additional 25 to 30 minutes, or until set.

Let cool and sprinkle tops with powdered sugar.

Grammy P.’s Cherry Torte Bars

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Grammy P.’s Cherry Torte Bars

Ingredients

• Crust:
• 1 cup butter
• 4 TBS. powdered sugar
• 2 cups flour
• Cherry Layer:
• 4 eggs
• 1/4 tsp. salt
• 2 cups sugar
• 1/2 cup flour
• 1 tsp. baking soda
• 2 tsp. vanilla
• 16 oz. bottle Maraschino cherries drained and chopped (with hand mixer or food processor)
• 1 1/2 cups walnuts
• 1 cup coconut

Instructions

1. Using food processor or pastry blender, combine all crust ingredients and press into a 9x13 pan. Bake at 350 for about 20 to 25 minutes, or until the edges start to turn golden color.
2. Prepare the Cherry Layer to spread on top when the crust comes out of the oven.
3. In a bowl, beat the eggs for about a minute.
4. Add the salt, sugar, flour, and baking powder. Mix well.
5. Add the vanilla and Maraschino cherries. If they haven't been previously chopped with a food processor, use your hand mixer to crush, mix, and break them into pieces.
6. Using a spatula, fold in the coconut and walnuts.
7. When the crust is finished and still hot/warm, spread the cherry mixture over it.
8. Bake for 25 to 30 minutes, or until set.
9. Let cool and sprinkle with powdered sugar.