These festive cherry spice cookie barsare made easy with a box of spice cake mix.
Recipe: Cherry Spice Bars
1 (10-ounce) jar maraschino cherries 1 (18.25-ounce) package spice cake mix 1/4 cup butter or margarine, melted 1/4 cup firmly packed brown sugar 1/4 cup water 2 large eggs Glaze: 1 cup confectioners’ (powdered) sugar 1 tablespoon fresh lemon juice 1 to 2 teaspoons milk
Drain maraschino cherries; discard juiceor save for another use. Cut cherries in half. Combine dry cakemix, melted butter, brown sugar, water and eggs in a large mixingbowl; mix with a spoon or electric mixer until well combinedand smooth. Stir in maraschino cherries. Spread batter into agreased 13 x 9 x 2-inch baking pan.
Bake in a preheated 375°F (190°C)oven 20 to 25 minutes, or until top springs back when lightlytouched. Let cool in pan on wire rack.
For Glaze: Combine confectioners’ sugarand lemon juice; add enough milk to make a thick glaze. Drizzleglaze over cake. Allow glaze to set. Cut into bars. Store, upto one week, in an airtight container with sheets of waxed paperbetween each layer of bars.
Makes 2 dozen bars.
Recipe and photograph are provided courtesyof the Cherry Marketing Institute.
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