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

Cherry Bars Recipe

Read Reviews
4.5 73 85
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
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 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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

manga User ID: 4211076 247524
Reviewed Apr. 26, 2016

"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."

farmerjoy User ID: 4550621 244774
Reviewed Mar. 1, 2016

"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.


nightskystar User ID: 1034705 243703
Reviewed Feb. 12, 2016

"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!!"

amsm User ID: 8302234 243448
Reviewed Feb. 8, 2016

"We love these bars at my house! I have made them several times and have even taken some to school for a bake sale."

ttfn999 User ID: 7587922 242069
Reviewed Jan. 19, 2016

"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."

JGa2595176 User ID: 496732 241918
Reviewed Jan. 17, 2016 Edited Jan. 25, 2016

"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. :)"

Loading Image