Best Cherry Bars
User Reviews
5
Best Cherry Bars
Description
This recipe prepares a buttery batter creamed with sugar and eggs, then combined with flour, salt, and vanilla (or almond) extract. Half the white chocolate chips mix into the batter before spreading half in a greased 13x9-inch pan. Cherry pie filling is spread evenly over the base, followed by dollops of remaining batter to cover the fruit layer, topped with remaining chocolate chips.
The bars bake until a toothpick inserted near the center comes out clean, resulting in a layered dessert with a soft crumb and juicy cherry pockets. A white chocolate glaze made from melted chips and heavy cream can be drizzled on cooled bars, enhancing their sweetness and richness.
The texture combines fruity moisture with tender cake-like batter and pockets of melted white chocolate. Bars can be stored at room temperature or refrigerated and freeze well when cut into portions.
Ingredients
For the batter:
- 1 cup butter softened, or 2 sticks, unsalted
- 2 cups granulated sugar
- 4 egg at room temperature, large
- 3 cups all-purpose flour sifted
- ½ teaspoon table salt
- 1 tablespoon vanilla extract or almond extract, pure
- ¾ cup white chocolate chips divided (OPTIONAL)
- 20 ounces cherry pie filling canned, sweet
For the white chocolate glaze:
- ½ cup white chocolate chips
- 1 ½ tablespoons heavy cream
Instructions
- Preheat oven to 350º F (180º C). Grease a 13 x 9 inches (33 x 23 cm) baking pan and set aside.
- Prepare the batter: In a mixer, cream butter and sugar together at medium speed. Add the eggs, one at a time, beating after each addition until just incorporated (Do not overbeat them!). Beat the flour and salt at low speed until just incorporated. Mix in the vanilla and ½ cup of the chocolate chips until combined.
- Layer the cherry pie bars into the baking pan: Spread 3 cups of the batter in the greased baking pan. Then, spread the pie filling on top of the batter. Drop the remaining dough by tablespoonfuls on top of the cherry pie topping, spreading gently to cover the filling as much as possible. Distribute the remaining ¼ cup of the white chocolate chips.
- Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Let it cool on a rack and slice. Since I used only 1 can of cherry pie filling instead of the two called for in the original recipe, these bars won't turn out soggy if served the following day.
- Make the glaze: Combine the chocolate chips and heavy cream in a microwave bowl and microwave at 50% power for about 1-½ to 2 minutes or until the chocolate is melted, pausing and stirring well every 30 seconds. Drizzle over bars using a fork. Bars can be served plain at room temperature, or warm accompanied by vanilla ice cream (my favorite way). Enjoy!
Notes
- Store bars tightly covered at room temperature for up to 2 days or refrigerate for 4-5 days to maintain freshness.
- To freeze, cool completely, cut into bars, and layer with parchment paper in a freezer-safe container for up to 3 months.
- After thawing, drizzle bars with melted white chocolate or preferred glaze to refresh their topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 3772 kcal
% Daily Value*
| Calories | 377.2kcal | 19% |
| Carbohydrates | 56.3g | 19% |
| Protein | 4.4g | 9% |
| Fat | 15.2g | 23% |
| Saturated Fat | 9.1g | 46% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 74.2mg | 25% |
| Sodium | 192.1mg | 8% |
| Potassium | 100mg | 2% |
| Fiber | 0.9g | 4% |
| Sugar | 28.5g | 57% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 29.5mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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