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Michigan Cherry Squares

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Ingredients
  Piecrust mix 11 Ounce (1 Package)
  Canned cherry pie filling 12 Ounce (1 Can)
  Sweetened condensed milk 1 Can (10 oz) (Not Evaporated)
  Canned flaked coconut 3 1⁄2 Ounce (1 Can)
  Chopped pecans 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon, melted
Directions

1. Prepare piecrust mix, following label directions. (Or use your favorite 2-crust pie recipe.) Pat dough into the bottom of a 13x9x2-inch baking pan.
2. Bake in very hot oven (450°) 8 minutes, or until lightly browned. Remove to wire rack. Lower oven temperature to moderate (350°).
3. Spoon canned cherries over pastry; spread condensed milk over cherries. Combine coconut, pecans, flour, brown sugar and melted butter or margarine in a small bowl until crumbly with a pastry blender. Sprinkle over condensed milk.
4. Bake in moderate oven (350°) 45 minutes, or until crumbs are golden. Cool in pan on wire rack. Cut into 24 bars. Keep in refrigerator.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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