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

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4.5 82 94
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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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    JenniferArrington User ID: 4819638 268149
    Reviewed Jun. 20, 2017

    "So delicious!!! Reminds me of a pastry we use to make at the Bakery I worked at in during high school."

    Angiethesinger User ID: 6893459 267980
    Reviewed Jun. 14, 2017

    "I have made this many times, and it is my brother-in-law's favorite dessert. People love it! I have also used peach pie filling."

    Michelle User ID: 9056893 267918
    Reviewed Jun. 12, 2017

    "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."

    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."

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