- 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 30-35 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 for Cherry Bars
"Cherry bars were quite sweet. Loved the Almond/Vanilla combination. Didn't work well in 15x10x1 pan; would suggest using 17x10x1. Will try again in future; may cut icing in half due to overly sweet taste."
"I loved these and adjusted nothing, except adding some minutes to the bake time. They remind me of something my grandma used to make but better with the glaze and almond flavoring. They were a big hit at the family gathering, too."
"Very good. Will make again. I added 1/2 tsp almond extract, instead of the 1/4th. I also had to increase the baking time to 40-45 mins. I used powdered sugar, instead of the icing."
"With a few minor differences this has been a favorite recipe in my home and community for a good many years. We use only 1 can of cherry filling--I cannot imagine how wet it would be with 2 cans. Try using an apricot pie filling for another very special treat. Haven't made them for quite some time but we all cut them to be a generous size so the yield is not 60 out of a jelly roll size pan.farmerjoy"
"Made these today as a valentine surprise for home!! They are so easy...excellent flavor..everyone loves them!! Made exactly as written. Will try again with blueberry pie filling, and raspberry. Bet they would be great with Lemon Curd, too!!"
"We love these bars at my house! I have made them several times and have even taken some to school for a bake sale."
"Super easy to make. Like others recommended, I used only one can of pie filling, flipped the proportions of vanilla and almond extracts and sprinkled a handful of chocolate chips. Could also do without the drizzle, or at least reduce it by half. Hubby thought the bottom cookie was too thick, but I liked it. Next time, I'll reduce the dough on the bottom and add it to the top. I also baked it for 35 minutes and then turned the oven off and let it sit in there for another 5 min with the door cracked. It was perfectly done. 60 portions seems optimistic, but even small, bite-sized squares hold up nicely as a finger food dessert."
"Two BIG thumbs up from our family of four. Easy, simple and delicious recipe. We halved and made in a 13x9 casserole dish. Cooled and drizzled the glaze, looks and tastes as good as it came from a bakery. Yes, i did bake an extra few minutes to obtain the golden color. Loved the almond extract flavor. Will be making again soon, I am sure, and would like to experiment with different fruit filling for variation. YUM! PS- Just made a pan using peach filling, still amazing!! This is a fabulous recipe. :)"
"Very good and easy to make. I also reduced the sugar by 1/2 cup , added 1/2 tsp baking powder, and omitted the almond extract. I have made these cherry bars in the past with powdered sugar sprinkled on top, but the hint of glaze was even better!"