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Two Heavenly Dessert Bar Recipes

Updated on June 5, 2013

Recipes Word


Cherry Custard Dessert Bars

Dessert bars are such easy desserts to make and are generally enjoyed by all.  They are easy to take to potlucks, or cut up and serve on a plate with milk or coffee.  So often they are classics that we just don’t think to make.  Below you’ll find two recipes for heavenly tasting dessert bars – Cherry Custard and Raspberry Truffle Brownies. 

Cherry Custard Dessert Bars


  • 1 cup flour
  • ½ cup butter
  • 3 Tablespoons powdered sugar
  • 2 eggs
  • 1 cup sugar
  • ¼ cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ¾ cup chopped walnuts
  • 1 cup chopped maraschino cherries 

Preheat oven to 350 degrees and lightly spray a 9 inch square baking pan. 

Mix 1 c. flour, powdered sugar and butter, then press into the baking pan to form a crust. 

Beat the eggs on low with a mixer; add sugar, ¼ c. flour, baking powder, and vanilla, salt.  Fold in with a spoon the cherries and chopped nuts.  Pour this on top of the crust. 

Bake at 350 degrees for 25 minutes, let completely cool before cutting and serving.

Chocolate Splash

Chocolate Splash
Chocolate Splash | Source

Raspberry Truffle Chocolate Brownies

Raspberry Truffle Chocolate Brownies 


  • 1 cup semi-sweet chocolate chips
  • ½ cup butter
  • ¾ cup brown sugar
  • 2 eggs
  • 2 Tablespoons water or 2 T. Kahula liqueur
  • ¾ cup flour
  • ½ teaspoon baking powder 


  • 1 cup semi-sweet chocolate chips
  • 1 8 oz package softened cream cheese
  • ¼ cup powdered sugar
  • 1/3 cup seedless raspberry jam or preserves 

Glaze Topping

  • 1/4 cup semi-sweet chocolate chips
  • 1 teaspoon vegetable shortening 

Preheat oven to 350 degrees, and grease a 9 inch baking pan. 

In a heavy saucepan, melt the chocolate chips and butter over low.  In a bowl beat the eggs and sugar together.  Add the chocolate mixture (let cool slightly), the coffee liqueur or water and mix.  Stir in the dry ingredients.  Pour into the greased pan and bake for 30 minutes, until a toothpick inserted comes out clean.  Let brownies cool. 

In another saucepan, melt chocolate chips and set aside.  In a bowl, beat the cream cheese when fluffy; add powdered sugar and raspberry preserves.  Add the melted chocolate and blend well.  Spread this mixture over brownies. 

For the glazing, melt the shortening and chocolate chips over low heat, drizzle over the brownies.  Chill for a couple hours, then cut and serve at room temperature.


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