Yield: 16 Squares
| Measure | Ingredient |
|---|---|
| 1 cup | All purpose flour |
| 1 cup | Quaker Oats; uncooked |
| 1 cup | Dark Brown Sugar firmly packed |
| 1 cup | Butter |
| 3 cups | Fresh cherries; pitted |
| 1 cup | Granulated white sugar* |
| 1 cup | ;water |
| 3 tablespoons | Cornstarch |
| ½ teaspoon | Pure Almond Extract |
| 1 cup | Semi-sweet chocolate chips |
CRUNCH CRUST & TOPPING
FILLING
OPTIONAL
* When adding chocolate chips to this recipe, use ½ cup granulated sugar instead of 1 cup.
Preheat oven to 375 degrees F.
Combine the crunch crust mixture until it resembles coarse crumbs.
Pat ¾ of the mixture into a 9 x 9 inch baking pan, reserving the remaining crumbs for the top, and set aside.
Combine the filling mixture, except the almond extract and bring to a boil, stirring constantly, until thickened. Let cool slightly and stir in the almond extract.
Pour filling onto crumb mixture and, if adding the chocolate chips, sprinkle them over the filling and top with remaining crumbs. Bake at 375 degrees F. for about 45 minutes.
When cool, cut into squares.
Note: This is a very rich dessert! From the personal MM recipe database of Sandy Gamble <scg@...>