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

Cherry Cobbler Bars Recipe

Publisher Photo
Craving an oven-fresh fruit cobbler? This cheery twist on the classic treat is old-fashioned comfort food at its finest. The cherries peeking out of the topping make it a pretty addition to a holiday spread. Feel free to use any flavor pie filling to suit your taste. —Mary Boge, Red Boiling Springs, Tennessee
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 can (21 ounces) cherry pie filling
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/8 teaspoon vanilla extract

Nutritional Facts

1 bar equals 231 calories, 9 g fat (5 g saturated fat), 55 mg cholesterol, 120 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to creamed mixture.
  2. Spread 3 cups batter into an ungreased 15x10x1-in. baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over top.
  3. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine confectioners' sugar, milk and vanilla; stir until smooth. Drizzle over bars. Yield: 2 dozen.
Originally published as Cherry Cobbler Bars in Taste of Home Christmas Annual Annual 2013, p89

Nutritional Facts

1 bar equals 231 calories, 9 g fat (5 g saturated fat), 55 mg cholesterol, 120 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Cherry Cobbler Bars

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 5, 2015

"Question ??? Why couldn't you use crossiant dough , just smooth out , where you take it apart. It would be a tender & flaky crust..It would probably take 2 cans,for that size baking pan..I think I just might try it this way."

MY REVIEW
Reviewed Jan. 14, 2015

"made for a church bible study. Everyone liked the taste of the cobbler. Will make again."

MY REVIEW
Reviewed Jun. 13, 2014

"Not what I expected. Followed all directions carefully and baked as directed but the bottom batter is soggy, as if it did not bake. I have never made a cobbler before-is this how it should be?"

MY REVIEW
Reviewed May. 11, 2014

"My family loved these!!!!!!! LOVE"

MY REVIEW
Reviewed Apr. 24, 2014

"Added this recipe to my RB just today! Created a separate folder for it entitled Cobbler Bars. This also would be wonderful using raspberry pie filling. Mmmmmm."

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