December 28, 2020
Another attempt to cook with a Dutch Oven, we were getting better with heat management and the cherry bars turned out great. We still have not figured out how to apply heat just at the top to brown the top only. We used a propane stove and a Dutch Oven Dome by Camp Chef but the majority of the heat is still the bottom and sides. We will continue to experiment until we get it just right (golden brown).
Still very tasty and we eventually want to try this with other pie fillings in place of the cherry. Should be interesting.
Why are we attempting this recipe? We are on a mission to try every recipe in Kent Rollins cookbook A Taste of Cowboy while we are camping. Great way to use crescent rolls.
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on Top, Crusty on Bottom. Delicious Cherry Bars
1 (21-ounce) can cherry pie filling
1 teaspoon almond extract
2 (8-ounce) cans crescent rolls
½ stick butter, melted
½ cup sugar
1 (8-ounce) block cream cheese, softened
In a small bowl, combine the pie filling and almond extract. Set aside
Unroll 1 can of crescent rolls along the bottom of the greased Dutch Oven, pressing it to the edges. Brush the dough with half of the melted butter and then sprinkle with half of the sugar
Place the cream cheese in a cast iron skillet and warm for about 2 minutes, or just until it begins to melt. With a hand mixer, beat the cheese until smooth. Spread evenly over the dough and top with the cherry mixture
Unroll the second can of crescent rolls and place over the top of the Dutch Oven, stretching it to the edges. Brush with the remaining butter and sprinkle with the remaining sugar
Cover the Dutch Oven and place on a low heat for about 20 minutes, or until golden brown. (If you can’t use coals, you can use a Dutch Oven Dome instead)
Let cool slightly before cutting into bars. Serve warm or at room temperature
If using a conventional oven instead of a Dutch Oven, use a 9x13 inch baking pan and preheat oven to 350 Degrees F and bake for 20 minutes.
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