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Ice Cream Sundae Bars

PrintPrint Recipe
  • Yield: 24 bars
  • Prep Time: 0:30
  • Bake Time: 20 minutes
  • Chill Time: 2 hours

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup butter, melted
FILLING:
  • 2 package s ( 8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 2 eggs
  • 1 can (21 ounces) Comstock® OR Wilderness® Cherry Pie Filling
TOPPINGS:
  • 1 package (12 ounces) semi-sweet chocolate chips (2 cups )
  • 1/4 cup butter
  • 2 tablespoons Karo® Light Corn Syrup
  • 24 maraschino OR fresh cherries
  • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 350°F.
  2. CRUST: Combine graham cracker crumbs and melted butter in a small bowl. Press into bottom of 13 x 9-inch baking pan.
  3. FILLING: Beat cream cheese, sugar and eggs in medium bowl at medium speed of electric mixer until smooth. Spread cherry pie filling over graham cracker base, then top evenly with cream cheese mixture. Bake 20 minutes or until set.
  4. TOPPINGS: Melt chocolate chips and butter in a small, heavy saucepan over low heat, stirring frequently. Stir in corn syrup. Transfer chocolate mixture to a heavy duty resealable plastic bag. Snip off corner of bag and pipe chocolate over baked bars. Top with cherries, spacing them evenly in 4 rows of 6; press gently into melted chocolate. Sprinkle with pecans.
  5. Chill 2 hours. Cut into 24 bars. Store covered in refrigerator.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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print image

Ice Cream Sundae Bars

  • Yield: 24 bars
  • Prep Time:  30 minutes
  • Bake Time: 20 minutes
  • Chill Time: 2 hours

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup butter melted
  • 2 package s ( 8 ounces each) cream cheese softened
  • 1/4 cup sugar
  • 2 eggs
  • 1 can (21 ounces) Comstock® OR Wilderness® Cherry Pie Filling
  • 1/4 cup butter
  • 2 tablespoons Karo® Light Corn Syrup
  • 24 maraschino OR fresh cherries
  • 1/2 cup chopped pecans

Directions

  • Preheat oven to 350°F.
  • CRUST: Combine graham cracker crumbs and melted butter in a small bowl. Press into bottom of 13 x 9-inch baking pan.
  • FILLING: Beat cream cheese, sugar and eggs in medium bowl at medium speed of electric mixer until smooth. Spread cherry pie filling over graham cracker base, then top evenly with cream cheese mixture. Bake 20 minutes or until set.
  • TOPPINGS: Melt chocolate chips and butter in a small, heavy saucepan over low heat, stirring frequently. Stir in corn syrup. Transfer chocolate mixture to a heavy duty resealable plastic bag. Snip off corner of bag and pipe chocolate over baked bars. Top with cherries, spacing them evenly in 4 rows of 6; press gently into melted chocolate. Sprinkle with pecans.
  • Chill 2 hours. Cut into 24 bars. Store covered in refrigerator.