Cherry Bars Recipe
Cherry Bars Recipe photo by Taste of Home

Cherry Bars Recipe

Publisher Photo
Whip up a pan of these festive bars in just 20 minutes with staple ingredients and pie filling. Between the easy preparation and pretty color, they're destined to become a holiday classic. —Jane Kamp, Grand Rapids, Michigan
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:60 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 60 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 3 cups all-purpose flour
  • 2 cans (21 ounces each) cherry pie filling
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2 to 3 tablespoons milk

Directions

  1. 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.
  2. Spread 3 cups batter into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining batter by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
  3. In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency. Drizzle over top. Yield: 5 dozen.
Originally published as Cherry Bars in Quick Cooking November/December 2001, p51

Reviews for Cherry Bars

AVERAGE RATING
   (63)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (6)
3 Star
 (6)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Sep. 3, 2014

"These bars are exceptional! Soooo delicious! I made these bars and took them to church. I had so many people come up to me and tell me just how yummy they are. I made these exactly as the recipe states, except I used blackberry pie filling instead of the cherry. Thank you!"

MY REVIEW
Reviewed Aug. 7, 2014

"I have used this recipe for over 20 years. My family loves it. I even make it in 3 round cake pans, and take it to bake sales, and they are gone in minutes for a good price. I also change up the pie filling. Mine doesn't call for the glaze. It has you sift powdered sugar over the top after it is cool. We love it as coffee cake in the morning too. My grandchldren can't get enough of it."

MY REVIEW
Reviewed Jul. 10, 2014

"I have made these many times and they always go! They're just right, not too sweet and easy to make."

MY REVIEW
Reviewed Jun. 19, 2014

"I have tried this recipe, and have found it to be a very good one, it was very delicious, and I would use it again....."

MY REVIEW
Reviewed Jun. 12, 2014

"Mixed emotions about these. The crust and toping is lacking something. I think maybe a sweeter crumb topping might be better."

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