Description
Cherry Wink Bars offer a nostalgic treat with a soft and buttery texture, complemented by a golden, crisp cornflake crust. These bars combine the sweet chewiness of maraschino cherries and dates with the nutty richness of pecans and shredded coconut, creating a delightful balance of flavors and textures perfect for any dessert lover.
Ingredients
Base Ingredients
- 2/3 cup unsalted butter, at room temperature
- 1 1/4 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 1/2 cup chopped pecans
- 1/2 cup chopped dried pitted dates
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped red maraschino cherries
- 12 whole maraschino cherries, quartered and patted dry, divided
Toppings and Others
- 2 cups crushed cornflakes cereal, divided
- Cooking spray
- Parchment paper (for lining pan)
Instructions
- Prepare Pan and Oven: Preheat the oven to 350°F (180°C). Coat a 9x13-inch baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the long sides to facilitate easy removal of the bars after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the room temperature butter and white sugar using an electric mixer on medium speed until the mixture is light and fluffy, approximately 2 minutes. This step ensures a tender and airy texture for the bars.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then, beat in the vanilla extract until the mixture is well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add these dry ingredients to the butter mixture and beat on medium speed until just combined, about 1 minute, avoiding overmixing for tender bars.
- Fold in Add-ins: Gently fold in chopped pecans, chopped dried dates, shredded coconut, and chopped maraschino cherries until evenly distributed throughout the dough.
- Layer Cornflakes and Dough: Evenly sprinkle half of the crushed cornflakes over the bottom of the prepared baking pan. Using wet hands to prevent sticking, dollop the dough on top of the cornflakes and gently press into an even layer about 1/2 to 3/4 inch thick.
- Add Toppings: Sprinkle the remaining 1 cup of crushed cornflakes evenly over the top of the dough and press lightly to help them adhere. Distribute the quartered maraschino cherries across the top evenly.
- Bake: Place the pan in the preheated oven and bake for 28 to 30 minutes, until the edges are set, the center no longer appears wet, the bars are lightly golden, and slightly puffed.
- Cool and Cut: Allow the bars to cool completely in the pan on a wire rack for 1 hour and 30 minutes up to 2 hours. Use the parchment paper overhang to lift the bars out, then cut into 8 bars measuring approximately 3 1/4 by 4 1/2 inches each.
Notes
- For best results, make sure the butter is softened to room temperature before beginning.
- Using wet hands to press the dough helps prevent sticking and creates an even layer.
- If parchment paper is unavailable, grease the pan generously to prevent sticking.
- Cool bars completely before cutting to ensure clean slices.
- Store bars in an airtight container at room temperature for up to 3 days for optimum freshness.
