Cherry Jubilee Bars

A couple of weeks ago I bought a couple packages of “Cherry Jubilee Thins” at Target. They’re chocolate candies made by the Andes Mint people -- two or three other flavors were on the store shelf, but I’m not sure if they’re available year-round or only during the holidays.

In another aisle I found Betty Crocker cookie mixes for a good price, so I thought I’d combine the chocolate-cherry candies and the cookie mix. The candies have a rather mild cherry taste so the cookies do too; the cookies didn’t ‘wow’ me but they certainly weren’t bad. For a quick and easy cookie I’d make them again.

Other flavors of Andes candies could be substituted.


Cherry Jubilee Bars

1 package sugar cookie mix + ingredients to make them (I think egg and butter?)
1 package Andes Cherry Jubilee Thins, unwrapped and chopped

Make sugar cookie dough according to package directions; stir in chopped candies. Press mixture into 9x13 baking pan. Using the temperature called for on the package, bake for 12-14 minutes or until cookies are lightly browned. Cool in pan before cutting into bars.

Mock Starbucks Vanilla Cream

I’m not a coffee drinker but I do like some of Starbucks non-coffee drinks. For something cold I like their iced teas and Vanilla Bean Frappucino (no whip on cold drinks for me); for something warm, I like their cocoa with a shot of cinnamon syrup and the caramel apple cider. A couple of weeks ago I ‘discovered’ their Vanilla Cream, a warm vanilla-flavored milk drink. I’ve enjoyed it so much that I went online to find out how to make something similar at home -- now I make it a couple of evenings a week.

We drink skim milk and I use fat-free creamer and whipped cream, so this is fat-free (though not low calorie). The portions below make two servings.


Mock Starbucks Vanilla Cream

4 cups milk
½ cup liquid vanilla creamer (found in the refrigerator case at the grocery, such as CoffeeMate or International Delights)
1 packet artificial sweetener
½ to 1 tsp. vanilla extract
aerosol whipped cream (such as Reddi Whip)

Combine milk, creamer, sweetener, and vanilla in a small saucepan over medium heat; heat until warmed through but do not boil. Pour into mugs; top with whipped cream.

Chocolate Mint Fantasy Bars

These are based on “Chocolate Fantasy Bars”, a recipe from the Eagle Brand website. That recipe included nuts (which I left out) and only vanilla extract. At first I thought these seemed a bit dry but later on they were fine. The ‘crust’ would go together quickly in a stand mixer but I did it by hand with a pastry blender and it only took a few minutes.

With the mint extract they have a taste very similar to Girl Scout ‘Thin Mint’ cookies. You could add another ¼ or ½ teaspoon extract for a stronger flavor but I was happy with 1-1/2 teaspoons.


Chocolate-Mint Fantasy Bars

1 box chocolate cake mix (I've used Devils Food and dark chocolate fudge)
1/3 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 can Eagle Brand sweetened condensed milk -- fat-free works great
dash of salt
1 tsp. vanilla
1-1/2 tsps mint (not peppermint) extract

Beat the cake mix, oil, and egg until crumbly; reserve 1 cup of this mixture. Firmly press remaining mixture into bottom of a 9x13 pan.

Melt chocolate chips with Eagle Brand; stir in salt, vanilla, and mint extract. Pour over crust in pan; top with reserved crumb mixture and lightly press crumbs into the chocolate / condensed milk layer. Bake 25-30 min. at 350 degrees or unti the edges are firm. Cool completely before cutting into bars. Yield of course depends on how small or large the cut bars are … I cut them small so can get 50 or more.

Double-Cherry Streusel Bars

I first tried this recipe earlier this month and took it to a Longaberger party that my sister and a friend had. The recipe below is what was printed in “Better Homes and Gardens Cookie Classics: Timeless Family Favorites”. Although this is the original recipe, when I made the cookies I left out the almonds, lemon peel, and the melted chocolate that’s drizzled over the baked cookies (I didn’t have those ingredients on hand and didn’t want to bother with the drizzle).

You could make the cookies without the dried cherries, but dried fruit is so flavorful that it really makes a difference to include it.

The cookies in the photo look sticky or gooey but for the most part that's because it's a close-up photo.


Double-Cherry Streusel Bars

2 cups water
1 cup dried tart cherries or dried cranberries, snipped (I like Target's Archer Farm brand)
2 cups quick-cooking oats
1-1/2 cups flour
1-1/2 cups packed brown sugar
1 tsp. baking powder
½ tsp. baking soda
1 cup butter
½ cup coarsely chopped slivered almonds
2 12-oz. jars cherry preserves
1 tsp. finely shredded lemon peel
½ cup semisweet chocolate pieces
1 tsp. shortening, melted

In a small saucepan bring water to boiling. Remove from heat. Add dried cherries or cranberries and let stand 10 minutes or until softened. Drain and set aside.

For crust, in a large mixing bowl combine the oats, flour, brown sugar, baking powder, and baking soda. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture ((I reserved closer to 1-1/2 or 2 cups)). Stir almonds into the reserved crumb mixture; set aside.

Press remaining crumb mixture into bottom of an ungreased 15x10x1 baking pan. Bake crust in a 350 degree oven for 12 minutes.

Meanwhile, for the filling stir together the drained cherries, cherry preserves, and lemon peel. Spread the filling evenly over the baked crust; sprinkle with reserved crumb mixture. Bake bars for 20 to 25 minutes or until top is golden brown. Cool on a wire rack.

In a small saucepan combine the chocolate pieces and shortening; heat over medium-low heat until chocolate is melted. Drizzle melted chocolate mixture over baked bars. Cut into bars. Makes 48 bars ((I cut them in 1” squares and got about 90 bars)).