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Cherry Bars

Cherry Bars
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD: 5 dozen.


  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 large Nellie’s Free Range 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 whole milk


  • 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.

Nutrition Facts

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


Average Rating:
  • 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 1

    6 x 2.5 = 15" 10 x 1 = 10"

  • svognarek
    Dec 31, 1969

    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!

  • tishathomas
    Dec 31, 1969

    I have made these for 40 years but my recipe doesnt have a glaze and is plenty sweet. They are great for picnics.

  • JuliaRose7
    Dec 31, 1969

    I brought this dessert to a family gathering and I rec'd compliments on it from everyone!!

  • Cklee1403
    Dec 31, 1969

    These are really good. I would have given 5 stars but mine really didn't set up to make it easy to cut into bars, we had to eat them with a fork.gina.kapfhamer Moststandard cookie sheets are 10/15. I can't imagine being able to cut these to make 60 servings .I will try these again maybe using peaches.

  • gina.kapfhamer
    Sep 7, 2017

    When you really want a pie, but want to make it in bulk, these bars are the answer! This is now top of my potluck recipe list. I didn't have a 10x15 pan, so instead used two 8x12 cake pans and just split up the recipe between the two - so my bars probably weren't quite as thick, but were still delicious. This was SO easy to make, and it's flexible too - you can use blueberry or some other pie filling for a different flavor. Also, this keeps well. It doesn't need to be refrigerated and can sit out without getting weird - making it perfect for any party (or to have on the counter at work to go with the daily coffee break).

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