Cherry Bars

Name: Cherry Bars
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 dozen.
Ingredients: 1 cup butter, softened; 2 cups sugar; 1 teaspoon salt; 4 large eggs, room temperature; 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 whole milk

Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and pretty color, they're destined to become a holiday classic. —Jane Kamp, Grand Rapids, Michigan

Ingredients

1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 large eggs, room temperature
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 whole milk

Directions

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.

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.

Nutrition Facts

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

Originally published as Cherry Bars in Quick Cooking November/December 2001

Reviews

My Review

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Average Rating:

Chuck

Mar 14, 2019

This recipe was very easy. I made no changes, and had no difficulty getting the crust to cook completely. I did not have to bake the crust separately, as one reviewer suggested. I used this recipe to make for my customers. The bar was absolutely delicious. The crust was moist, yet sturdy to hold the cherry filling. Will definitely make again.
M

Feb 16, 2019

cut back to 1 1/2 butter, and 1 can cherries......great!
Cornwall

Sep 25, 2018

Before making these recipes I always read the reviews. Since this had good ones and I love cherry desserts I made them. They seemed baked through and browning on the top but as they sat they just kept getting softer and softer. They taste good but you have to use a spatula to serve them.
Pixnflorida

Jul 30, 2018

I made this for the first time, yesterday, July 29, 2018. I DID NOT make the glaze, as others recommended. This is delicious! I will definitely make this again and again. :)
toothwarriorprincess

Jun 18, 2018

This was a great recipe! Everyone loved them and pretty easy to make. Loved it!
joannewells

Jun 2, 2018

edemars-2.5 x 16 x 2.5 = 15" 10 x 1 = 10"
svognarek

Jun 1, 2018

Ok recepe but too much sugar and cholesterol and fat
MOTCook

May 31, 2018

I made these for work to celebrate birthdays and work anniversaries. They were a big hit!!
edemars

Apr 6, 2018

I am sorry, am I reading this correct!? The recipes makes 5 dozen?? This doesn’t sound right for a 15x10 pan?
Sydney

Feb 28, 2018

I first made Cherry Bars when they were published in Taste of Home in 2001, but after 5 moves, misplaced the recipe. So glad to find it here! This is quick, easy, absolutely delicious, keeps well and travels well. As some other have noted, the glaze is quite sweet and about half what the recipe calls for is enough for me. A real keeper!