Simple. Fast. Tasty.
At this point in the holiday season, that’s all any of us can really spare for our baked goods, isn’t it? With parties and activities to attend, gifts to wrap, and travel plans to finalize, there isn’t a lot of time left for recipes that take a long time.
Starting today, and going through the remainder of the 12 Days of Brownies, Blondies, and Bars, easy and delicious will be the focus of every recipe. And with only 3 ingredients, these coconut cherry angel bars fit the bill perfectly.
The cherry pie filling adds festive touches of pink with bright red swirls, but you can really use any pie filling you want. The coconut flakes add bite and chewiness to an otherwise airy dessert.It's all about wowing your guests with the least amount of work possible. #partyideas #dessert… Click To Tweet
There are a few ways these bars can go wrong, so I pulled together a few tips to help you get the best coconut cherry angel bars on your first try.
Tips for making coconut cherry angel bars:
- Don’t skip the parchment paper. Of all the bar recipes I made this Christmas, this was the one I chose to do without parchment. What a mistake. The cherry pie filling and angel food cake both like to stick to the pan. Parchment paper will not only keep these bars from sticking horribly to your pan but will also make removing them a breeze.
- Prepare for and prevent overflow and spills. Angel food cake batter rises quite a bit in the oven while baking. It does fall down a bit while it cools but is prone to overflow if your pan isn’t big enough. Divide the batter between two pans, and bake them on a foil-covered sheet. You shouldn’t have any overflow if you use two pans, but it’s worth the couple minutes it takes to use a pan just in case.
- Swirl lightly. Drop only small amounts of pie filling on top of the batter and be careful to only swirl the pie filling into the very top layer of the bars. The angel food cake batter is very light and the filling will fall to the bottom if it is too thick or is swirled too deep. Pie filling that falls to the bottom will cause your bars to fall apart when you cut them.
No matter what filling you try, or even if you forget to use the parchment and get sticky bars, these simple, fast, and tasty bars will be a hit with the whole family.
3-Ingredient Coconut Cherry Angel Bars
- 1 Box Angel Food Cake mix
- 1 20-oz Can Cherry Pie Filling
- 1 C sweetened flaked coconut
- Optional: Powdered sugar for dusting
- Prepare 2 13 x 9 inch pans with a layer of parchment paper each. Preheat oven to 350°F.
- Puree half of canned pie filling in a food processor or blender until completely smooth. Reserve 1/4 cup of the smooth puree. Pulse the remaining half of the pie filling just until filling is slightly chunky.
- Combine angel food cake mix, pie filling and flaked coconut, mixing by hand until just combined. Pour into 2 13-x9 inch pans. Tap the pans on the counter a few times to let out some of the extra air bubbles.
- Spoon small dollops of the reserved fruit puree on top of the prepared cake mixture. Swirl fruit puree into just the top of the mixture with the tip of a toothpick.
- Bake at 350°F for 25 to 30 minutes, or until cake mixture is beginning to brown and the center of the batter springs back when lightly touched.
- Cool completely in the refrigerator or freezer before cutting. If desired, dust with powdered sugar just before serving.
What pie filling would you use for these easy bars?
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