Total TimePrep: 20 min. Bake: 35 min. + cooling
- 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
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons whole 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.
Test Kitchen Tips
Nutrition Facts1 bar: 112 calories, 3g fat (2g saturated fat), 21mg cholesterol, 72mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 1g protein.
Nov 11, 2019
Tried it for Sunday dinner, easy and delicious. Was a big hit
Nov 3, 2019
I’ve made these colorful and delicious Cherry Bars many times over the years since first seeing the recipe in Taste of Home. Always a popular treat and super easy to make!
Oct 1, 2019
Easier than cherry pie-! I really enjoy these. They freeze well. Sometime I glaze them after I have defrosted. I have also made in a 9x13 pan and baked about 15 min longer
Jul 12, 2019
Part 2... If you bake them a bit longer than recommended the crust holds up better in bar form. I often bake them 45-50 mins at home. Never had a burnt crust. The convection ovens at the bakery were definitely faster. If they come out with softer crust just cut into smaller “2-bite” size pieces or eat with fork. The batter is very thick. Fist time I made I I though I did something wrong. You can easily alter the amount of sugar to your liking. Change up the filings, extracts and nuts or other add-in’s as you choose. It’s pretty forgiving. It’s kinda bad hard to mess up this recipe. Under-baking is usually the biggest issue, as is not using enough filling. At a bakery you can’t skimp on fillings. Customers don’t like that :-). If you do add the drizzle on top it will make the bars a bit wet it the sit out all day. Bakery tip: For dryer drizzle use less milk. It should be very thick - as in “not a drizzle at all” but kinda toothpaste like. Then heat in microwave, no more than 10 seconds at a time. Gets super hot very fast. Once hot, drizzle quickly, as it will harden/get crusty very quickly. Once it drys on the bars it won’t make them overly soft. Works great and you can remix remaining crusted drizzle (with few drops of liquid) and reheat if it gets too difficult to work with. I burned myself a few times with the hot mix so be careful not to overheat it
Jul 11, 2019
I make these bars quite often for potlucks and when asked to bring a dessert. Almost everyone loves them...especially the cherry lovers. Easy to make, very few ingredients, easy to take almost anywhere. I always am asked for the recipe at least once every time I bring them. I did not change the recipe from the original, it's great just as it was written!
Apr 26, 2019
Everybody’s new favorite! I love that you can easily make just a half batch in a 9 x 13 pan. Yum!
Apr 20, 2019
These bars are delicious! I have made them many times to take to a picnic, etc. and am always asked for the recipe. Easy and tasty!
Mar 21, 2019
This recipe turned out very well. I used one can of cherry pie filling and one jar of preserved sour cherries because that's what I had on hand. I will definitely make this again.
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.
Feb 16, 2019
cut back to 1 1/2 butter, and 1 can cherries......great!