Cherry Bars

4.98 from 47 votes

With a hint of almond, a heavenly glaze, and bursts of sweet cherries, these quick cherry bars are the sweetest way to treat a crowd!

Prep Time10

Cook Time33

Total Time43

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

Equipment

10½ x 15½ jelly roll pan

Ingredients

Bar

1¾ cup sugar
1 cup butter, room temperature
1 teaspoon vanilla extract
4 eggs
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!

Video

Notes

Cream cheese layer. Beat together 8 ounces cream cheese (softened), ¼ cup sugar, and 1 egg. Spread it over the bottom layer pressed in the pan, then add the cherry pie filling, and continue with the recipe. (For a thicker cream cheese layer double the amounts)

To make clean slices. To make cutting and serving cherry dessert bars easy, simply line your pan with parchment paper. Once the bars cool a bit, use the overhanging parchment paper to lift it out of the pan.

Once it has been removed from the pan, use a sharp knife, and wipe the blade between cuts to make even squares.

Storage. Keep the cherry bars in an airtight container, separating the layers with parchment or wax paper. They will keep in the fridge for 3-4 days or in the freezer for 1-2 months.

Nutrition