- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 2 cans (21 ounces each) cherry pie filling
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons milk
- Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
- Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack.
- In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top. Yield: 5 dozen.
Reviews forCherry Bars
"So delicious!!! Reminds me of a pastry we use to make at the Bakery I worked at in during high school."
"Very good, easy, will make again! I also used only one can of cherries & extra almond extract& cooked 5 minutes longer. Pays to look at reviews! I loved the cherries and will try peaches too."
"DELICIOUS. Is kind of like a cherry pie with a sugar cookie crust. Didn't have the right sized pan, (I need another piece of bakeware like I need a hole in the head!) so I used a 10x13. Because of smaller pan, the dessert was too thick and juicy to cut into bars even though I cooked it quite a bit longer. Will continue to tinker until it works in a 10x13. It really doesn't matter about pan size because it's going to be fantastic no matter what."
"I made 1/2 the recipe exactly and put on smaller cookie sheet it was delicious,and simple to make,try with a scoop of vanilla icecream,yummy.will definitely make again."
"Made these today using Stevia baking blend and egg substitute. Made a half-recipe.Baked for 30 minutes, but probably should/could have left them in for another 5. Will do that next time.Did not make the frosting drizzle, and don't need to -- these have a really nice flavor. We wouldn't want it to be too sweet."
"We liked this recipe. I made as is."
"The taste was good, but I had trouble getting them completely cooked. I baked for 45 minutes until the top was golden brown. When I went to cut them, the lower crust was not cooked the whole way through. I had to put them back in the oven for 10-15 minutes more. Next time I will try baking the bottom crust for maybe 15 minutes before putting the cherries on, similar to how lemon squares are baked."
"Really bland. Looked super delicious in the pic. I would say skip the almond extract and use cinnamon in its place. And instead of the mixture on top us a cobbler/cake crumble instead. I think that would do the trick. Nobody in my family of 6 liked it. And I'm the only one that is picky. So that's pretty bad."