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Home » Desserts » Cherry Bars

Cherry Bars

December 14, 2016 by Judith Hanneman

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Soft cake bars loaded with cheery cherries! Easy to make and delicious with coffee, tea or milk.

Yummy cherry-topped buttery bars are the perfect dessert and are easy to make too!

Need A Quick Dessert?

If you need a dessert on the double-up, these cherry bars may just be your answer. The bars taste great. The crust is rich and buttery and the tartness of the cherries complement and offset the richness.

You probably have everything you need to make this right on your shelf and refrigerator! But if you don’t have cherry pie filling, then any other fruit flavor will do!

There’s also no complicated shaping or decorating. All you do is pat the dough in the pan, bake it a bit, then spread the pie filling on top and drop mounds of the reserved dough on top. The nuts are optional and so is the icing if push came to shove, but the icing does make it taste great if you flavor it with almond!

Soft cake bars loaded with cheery cherries! Easy to make and delicious with coffee, tea or milk.

Full Of Color

These bars look great if made with cherries. The red against the white gives a striking pop of color. Plus cherry pie filling is a bit more tart than other flavors, so it offsets the sweetness somewhat.

This would also be fantastic with strawberry pie filling–or even rhubarb! There are so many possibilities with this dessert. All you have to do is alter the pie filling flavor.

Adding some streusel crumbs would add another dimension to these cherry bars as well. Let your imagination run wild!

Soft cake bars loaded with cheery cherries! Easy to make and delicious with coffee, tea or milk.

The Recipe

 

Soft cake bars loaded with cheery cherries! Easy to make and delicious with coffee, tea or milk.
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Cherry Bars

Prep Time15 mins
Cook Time42 mins
Total Time57 mins
Servings: 12 -18
Author: Judith Hannemann

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 2 21 ounce cans cherry pie filling see NOTES
  • 1/2 cup sliced almonds optional
  • Icing:
  • 1 1/2 cups confectioner's sugar
  • 1/4 teaspoon vanilla or almond extract
  • 3 - 4 teaspoons milk

Instructions

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds.
  • Add sugar, baking powder, and salt. Mix until combined, scraping sides of bowl occasionally.
  • Beat in eggs, one at a time, and vanilla until combined.
  • Mix in the flour.
  • Reserve 1 1/2 cups of the dough.
  • Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.
  • Bake for 12 minutes.
  • Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling. Sprinkle with nuts, if using.
  • Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes.
  • Drizzle top with icing. Cool completely.
  • To make icing, mix the confectioner's sugar and extract in a small bowl. Add just enough of the milk to make a smooth icing that will drizzle.

Notes

Any fruit flavored pie filling can be substituted
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

*Adapted from Better Homes & Gardens

Soft cake bars loaded with cheery cherries! Easy to make and delicious with coffee, tea or milk.

 

1.1Kshares
  • 724
  • 98
  • 264

More from The Midnight Baker!

Filed Under: Cakes, Cookies, Desserts Tagged With: bar cookies, cakes, cherries

Previous Post: « Balsamic Chicken with Mushrooms
Next Post: Holiday Appetizers Collection »

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Comments

  1. Ann Nell says

    December 14, 2016 at 5:10 pm

    This will be Christmas gifts for family and friends !Thank you for sharing. Merry Christmas.

    • Judith Hanneman says

      December 14, 2016 at 5:25 pm

      Merry Christmas to you too Ann!

  2. Miranda says

    December 17, 2016 at 5:47 pm

    these bars are so pretty! I love the pop of color from the cherries!
    Miranda recently posted…Date Filled CookiesMy Profile

    • Judith Hanneman says

      December 18, 2016 at 12:47 am

      They really are a pretty cookie!

  3. Carrie says

    December 19, 2016 at 10:35 pm

    Could I use just butter and omit the shortening?

    • Judith Hanneman says

      December 19, 2016 at 11:19 pm

      I’d double up on the butter if you don’t want to use the shortening, but I wouldn’t omit it. The fat is necessary. If you use all butter, it will be a denser crust though.

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