Gluten Free Triple Chocolate Cherry Bars Recipes

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease 15x10x1-inch or 13x9-inch pan with shortening.
• In large bowl, gently mix cake mix, chocolate chips, pie filling and eggs with rubber spatula. Carefully spread in pan.
• Bake 15x10x1-inch pan 20 to 25 minutes, 13x9-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over bars. For bars, cut into 8 rows by 6 rows.

Steps:

• Heat oven to 350.
• Spray jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, with cooking spray.
• Mix cake mix (dry), pie filling, eggs and chocolate chips in large bowl with spoon.
• Pour into pan.
• Bake 20 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• Frost with frosting.
• Cut into 8 rows by 6 rows.

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan.
• Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut.
• Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.

Steps:

• Heat oven to 350°.
• Grease and flour 13x9-inch pan.
• In large bowl, combine cake mix, pie filling almond extract and eggs; stir until blended.
• Spread in greased and floured pan.
• Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• In small saucepan, combine sugar, milk and margarine.
• Bring to a boil; boil 1 minute, stirring constantly.
• Remove from heat; stir in chocolate chips until smooth.
• Pour and spread over warm bars.
• Cool completely and cut into bars.

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine granola, cereal, cherries, chocolate chips, and salt.
• In a separate bowl, whisk together honey, egg whites, and butter.
• Stir honey mixture into cereal mixture to combine, then press firmly into a parchment-lined 9-by-13-inch baking pan. Bake until golden and firm, 35 to 40 minutes. Let cool completely, then lift out of pan and cut into squares. Store at room temperature in an airtight container up to 3 days.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber spatula; break up any undissolved cake mix by pressing with spatula. Carefully spread in pan.
• Bake 15x10x1-inch pan 23 to 27 minutes, 13x9-inch pan 29 to 34 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows. Store loosely covered.