Cherry Cobbler Bars

Name: Cherry Cobbler Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 dozen.
Ingredients: 1 cup butter, softened; 1-3/4 cups sugar; 4 large eggs, room temperature; 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 whole milk; 1/8 teaspoon vanilla extract

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

Ingredients

1 cup butter, softened
1-3/4 cups sugar
4 large eggs, room temperature
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 whole milk
1/8 teaspoon vanilla extract

Directions

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.
Spread 3 cups batter into an ungreased 15x10x1-in. baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over top.
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.

Nutrition Facts

1 bar: 231 calories, 9g fat (5g saturated fat), 55mg cholesterol, 120mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 3g protein.

Originally published as Cherry Bars in Taste of Home Christmas Annual 2013

Reviews

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Average Rating:

GoodyQueen

Oct 24, 2016

This dessert looks pretty, but it is a huge disappointment. The picture on here looks like they had to have used 2 cans of pie filling; one barely covered mine. The cakey part is dry and crumbly and overly sweet. Overall very disappointed I wasted my time and ingredients on this.
njpjean

Jul 5, 2016

I am these they turned out good but, the next morning they were all sticky and falling apart. How do you store these. I wanted to make them again to take to a cookout but don't wssnt them to be all mushy.
salisuz

May 28, 2016

i cheated big time... I used 2 bagged cobbler mixes and well I think it turned out better by using the cobbler mix - next time I will use a already made crust for top and bottom! the recipe here was good... but just too doughy and wouldn't get dcooked on the bottom... I done everything for this recipe says... just wouldn't get cooked on bottom!
jean748

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.
funny2

Jan 14, 2015

made for a church bible study. Everyone liked the taste of the cobbler. Will make again.
wshgrad63

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?
RUBYINMAN726

May 11, 2014

My family loved these!!!!!!! LOVE
Joscy

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.
CherishTheseDays

Apr 24, 2014

Other than a couple of very, very minor differences, this is the recipe that's been in my family for years. It's a favorite of family, a favorite of visiting salesmen or pastors, and always a hit with a construction crew for a mid-morning or mid-afternoon treat. Definitely a bar that pleases everyone!