Cherry Bars Recipe
Cherry Bars Recipe photo by Taste of Home
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Cherry Bars Recipe

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4.5 79 91
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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
Featured In: Top 10 Cherry Desserts
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:60 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 60 servings


  • 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
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons milk

Nutritional Facts

1 bar: 112 calories, 3g fat (2g saturated fat), 21mg cholesterol, 72mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 1g protein.


  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 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.
  3. In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top. Yield: 5 dozen.

Test Kitchen Tips
  • Some ovens run cooler than others so you may need to adjust the bake time as needed.
  • Use any pie filling you like. Blueberry, apricot and raspberry all work well.
  • For a Black Forest variation, add a handful of mini chocolate chips.
  • Originally published as Cherry Bars in Quick Cooking November/December 2001, p51

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    Regina User ID: 9166133 265856
    Reviewed May. 11, 2017

    "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."

    GRAMMAJG User ID: 1015410 265240
    Reviewed Apr. 27, 2017

    "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."

    Cwaz23 User ID: 6908223 265075
    Reviewed Apr. 23, 2017

    "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."

    pastiepie User ID: 1062574 261794
    Reviewed Feb. 25, 2017

    "We liked this recipe. I made as is."

    buffetfan User ID: 4035139 261570
    Reviewed Feb. 20, 2017

    "A total hit with my family! I adapted it for fewer servings using an 8 x 8 pan and omitted all the almond extract because I'm not a fan. I added sliced almonds on top of the pie filling instead. Mine took the full bake time. Definitely making this again."

    leftygirl910 User ID: 2535252 261564
    Reviewed Feb. 19, 2017

    "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."

    Kylie User ID: 8981198 257788
    Reviewed Dec. 7, 2016

    "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."

    MY REVIEW User ID: 193450 257715
    Reviewed Dec. 5, 2016

    "Would give this 5 stars had I not altered the recipe based on some of the reviews I read. I cut the amount of sugar in half (which didn't seem to make a difference) and only used 1 can of pie filling. It seemed like enough (I used raspberry), but after baking I regretted that decision. Will definitely make again and use the full 2 cans. Other than that, these were a hit at the Wisconsin Badger football party I took them to."

    ckciraolo User ID: 8459231 250376
    Reviewed Jul. 13, 2016

    "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."

    foxyhottcakes User ID: 8321657 250015
    Reviewed Jul. 2, 2016

    "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."

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