Cherry Bars
User Reviews
5
Cherry Bars
Description
The Cherry Bars recipe starts by creaming sugar, butter, and vanilla, then beating in eggs followed by flour and baking powder. Two-thirds of this batter is spread in a greased pan, topped evenly with cherry pie filling, and then the rest of the batter is dropped by spoonfuls over the cherries before baking until golden. Once cooled, a glaze made of powdered sugar mixed with milk and almond extract is drizzled atop. The almond extract adds a subtle nutty flavor enhancing the cherry filling.
The bars offer a tender, buttery base with pockets of sweet-tart cherries and a glossy glaze that slightly hardens. The baking process ensures cooked-through layers without sogginess. The recipe also suggests lining the pan with parchment paper for easy removal and cleaner slices.
For ease of serving, use parchment-lined pans and a sharp knife wiped clean between cuts to produce neat squares. Store bars in an airtight container separated by parchment to maintain freshness. They can be refrigerated for up to 3-4 days or frozen for 1-2 months for extended storage.
For added creaminess, blend cream cheese with sugar and egg and spread it under the cherry filling before baking.Line the pan with parchment paper to lift bars out easily for clean slicing.Store leftovers in an airtight container separated with parchment paper to prevent sticking.Bars keep in the fridge for up to 3-4 days or freeze for 1-2 months.
Ingredients
Bar
- 1¾ cup sugar
- 1 cup butter room temperature
- 1 teaspoon vanilla extract
- 4 egg
- 3 cups all-purpose flour
- 1½ teaspoon baking powder
- 21 ounces cherry pie filling
Glaze
- 1 cup powdered sugar
- 1-2 tablespoon milk
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350°F.
- Grease your 10½ x 15½ jelly roll pan.
- Cream sugar, butter, and vanilla in a medium bowl until light and fluffy. Add eggs, beating well. Add flour and baking powder, and stir just until blended.
- Spread ⅔ of the batter into the cookie sheet. Spread the pie filling over the batter. Drop the remaining batter by teaspoonfuls over the pie filling.
- Bake for 33-38 minutes or until the toothpick inserted in the center comes out clean.
- Cool completely.
Glaze
- Mix the glaze ingredients in a medium bowl; drizzle over cooled bars. Let set until the glaze is set.
- Cut into bars. Enjoy!
Notes
- You can add a cream cheese layer by beating softened cream cheese with sugar and egg, then spreading it over the bottom layer before the cherry filling for added richness.
- Line your baking pan with parchment paper for easy removal and cleaner slices.
- Use a sharp knife wiped between cuts to make even squares.
- Store bars in an airtight container with parchment paper between layers, refrigerate for 3-4 days, or freeze for 1-2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 83mg | 3% |
| Potassium | 86mg | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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