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How to Make Chocolate Cherry Bars. Preheat your oven to 350 degrees Fahrenheit, then grease and flour a 15″ x 10″ jelly roll pan and set it aside. Combine cake mix, cherry pie filling, almond extract, and slightly beaten eggs in a large bowl. Using a stand mixer or electric mixer, beat together until combined.

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The Big Cherry candy bar was created by the Christopher's Candy Company, which was founded in 1884 in Des Moines, Iowa. The company specialized in producing various confectionery treats, including chocolate bars. The Big Cherry candy bar was one of the popular offerings by Christopher's Candy Company. It featured a cherry-flavored center.

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How to Make Chocolate Cherry Almond Clusters. Line a 5 quart crock pot. Sprinkle white chocolate chips or chunks of almond bark evenly on the bottom. Next add semi-sweet chocolate chips in an even layer. Then break up pieces of German sweet chocolate and sprinkle over the chips. Set pot to low after 45 minute to an hour.

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Pour into greased and floured pan. Bake at 350°F. until toothpick inserted in center comes out clean. For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25 to 35 minutes. In small saucepan, combine sugar, milk and butter. Bring mixture to a boil and boil 1 minute, stirring constantly.

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For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25 to 35 minutes. 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.

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Step 1: Mix your cherry mash. Start by lining a baking sheet with parchment paper. Next, take your stand mixer fitted with a paddle attachment and add frosting mix, powdered sugar, margarine, maraschino cherries, vanilla and condensed milk. Combine starting on low speed, gradually turning the speed to medium, and beat until the mixture has a.

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Add egg and almond extract until blended. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Carefully top with pie filling. Combine chocolate chips, almonds and reserved crumb mixture; sprinkle over pie filling. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean.

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Product Details. Big Cherry dark chocolate bars combine a delectable blend of ingredients to give you the juiciest, sweetest and richest snacking experience imaginable! This irresistible snack starts with a plump red cherry. The outside is smothered in a creamy cherry filling that adds a touch of pink. The outside is covered in a blanket of.

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Next, in a small bowl, combine softened butter and powdered sugar. Using a hand mixer, beat until it starts to stick together. It will be clumpy. Add patted-dried, chopped maraschino cherries. Mix well. Using a tablespoon-size cookie scoop or small spoon, scoop cherry mixture onto lined cookie sheet an inch apart.

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Description. Classic milk chocolate cherry creams! A whole cherry is surrounded in cherry flavored cream and then smothered in a mound of rich milk chocolate and chopped peanuts. Display box contains 24 Christopher's Big Cherry Candy Bars, each with a net weight of 1.75 ounces. Made in the USA. Shipping Weight ~ 4 lbs. Big Cherry Candy Bars: 24.

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Preheat oven to 350F. Line an 8×8 baking pan with parchment paper. 2. In a large bowl, cream together the butter and sugars until light and fluffy. Stir in the egg until combined. Stir in the flour and salt just until combined. Fold in the chocolate chips and cherries, just until combined. 3.