- 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 35-40 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 forCherry Bars
"Very good, but too sweet. Next time I'll omit the icing."
"Great dessert for a crowd or potluck. Those who are crazy about cherry pie loved it. easy to make and not very many ingredients required. I find it easier to put the dough on top of the cherries using a small "scoop"...just pick up a small amount of the dough and plop it on at regular intervals, no mess!"
"This is a fantastic dessert to feed a crowd. I was a bit skeptical of how thick my batter was to spread on the bottom of my pan, but it all baked up just fine! These cut best for me after chilling slightly. Delicious!"
"My husband and I loved this recipe. I will reduce the sugar by 1/2 and continue to use the icing next time.I halved the recipe and used 9x9 baking pan and cooked 40 min. Delicious!!"
"Here's a little trick I use to make my glaze sugar free. I take sugar free vanilla frosting and put it in the microwave for 20-30 seconds (make sure the foil top is removed), just long enough to be "pourable" as a glaze. I don't use much, just enough for squiggles on top. Flavorings like almond extract can also be added by the teaspoon after microwaving."
"These cherry bars are sooo moist, but not too sweet! We love these. The possibilities are endless with canned pie filling and extracts used to complement the fruit! Yummy!!"
"Perfect for our Canada 150 celebrations this up coming weekend! Cooking for 50 and this is one of the desserts I chose to make~ Perfect & festive."
"So delicious!!! Reminds me of a pastry we use to make at the Bakery I worked at in during high school."