This sumptuous layered bar cookie is iced with cherry frosting. Cut them small to make bite size morsels that melt in your mouth. You may want to double the frosting recipe.

Karen
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan.

  • Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust.

  • Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners' sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.

Nutrition Facts

123 calories; 5.2 g total fat; 19 mg cholesterol; 50 mg sodium. 18.6 g carbohydrates; 1.2 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2005
What a great addition to any sweet tray. I add a little maraschino cherry juice instead of water in the icing. Read More
(22)

Most helpful critical review

Rating: 2 stars
12/06/2005
I made these cherry squares today and followed the recipe to the mark ( with the exception of the icing; I added the juice from the cherries in place of the water that was called for and added 3 diced cherries for visual interest ). These just didn't score very high with me or my husband. We found them far too sweet and they didn't have a very desirable texture. Although they did get some bonus points for ease of preparation! I will not make these again. Thanks for the idea though!:) Read More
(7)
30 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/11/2005
What a great addition to any sweet tray. I add a little maraschino cherry juice instead of water in the icing. Read More
(22)
Rating: 5 stars
11/11/2005
What a great addition to any sweet tray. I add a little maraschino cherry juice instead of water in the icing. Read More
(22)
Rating: 5 stars
12/04/2004
I made these yesterday and they are truly delicious and easy to make. Cutting them into bite size pieces is a great idea as they are very rich - but oh so yummy! I followed the suggestion to use cherry juice instead of water in the icing. I love the pretty pink color and extra cherry flavor. I also used almond extract instead of vanilla. I always add almond extract to a cherry pie and thought it would enhance the flavor here as well - and it did. I doubled the recipe used a 9 x 13 pan and it came out just fine. I didn't double the icing as I thought a glaze was all that was needed on these rich and deicious bars. Thanks for a new holiday favorite Karen!!! Read More
(11)
Advertisement
Rating: 5 stars
06/04/2006
I often make tray bakes for sharing with colleagues when I have ingredients to use up. This was a huge success and I had four requests for the recipe. I used an jar of cherries in kirsch left over from Christmas and made up the icing with the leftover kirsch/cherry liquid. If you make up the icing in the quantities specified it just sinks into the cake so use much more icing sugar (at least triple) if you like yours thick! Read More
(9)
Rating: 5 stars
01/06/2003
ok this looks and sounds good! but you said cherry frosting. the ingredients are confestioner sugar butter and vanilla and water. where is the cherry frosting?? Read More
(8)
Rating: 2 stars
12/05/2005
I made these cherry squares today and followed the recipe to the mark ( with the exception of the icing; I added the juice from the cherries in place of the water that was called for and added 3 diced cherries for visual interest ). These just didn't score very high with me or my husband. We found them far too sweet and they didn't have a very desirable texture. Although they did get some bonus points for ease of preparation! I will not make these again. Thanks for the idea though!:) Read More
(7)
Advertisement
Rating: 4 stars
01/03/2007
Very good but very sweet. I usually have a little trouble with the baking time as the middle layer doesn't set properly. I also use the cherry juice to make pink frosting. Very yummy I've made these many times. Read More
(4)
Rating: 5 stars
01/06/2003
With 7 kids at home I make lots of cookies. I usually double every recipe. I doubled this one and won't do that again! They're good but not the kids kind of thing. They're almost too sweet. Be sure to cut them small as a little is enough. Serve with coffee or tea. Read More
(3)
Rating: 5 stars
06/27/2003
These are sweet tasty treats. It was not as "cherry" tasting as I would have liked but it is still good. I used maraschino cherry juice in place of the water in the frosting (to give it a little flavor and a nice pink color) and used about 2.5 T instead of the 1T called for in the recipe. Also-if you want this to stay pretty make sure you let it cool-otherwise you get an ooey gooey mess! Read More
(3)
Rating: 5 stars
03/25/2009
These are very sweet but I like things really sweet so I loved these bars. Nice and gooey (but not runny) in the middle nice texture and the icing was perfect. Thanks! Read More
(3)