With a busy family and no one knowing just who might be over to eat, this is a quick and easy great tasting bar dessert

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

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  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.

  • Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.

Nutrition Facts

212.7 calories; protein 2.6g 5% DV; carbohydrates 31.6g 10% DV; fat 8.6g 13% DV; cholesterol 51.3mg 17% DV; sodium 99.8mg 4% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2009
This is a similar recipe to the one my family has been making for years. Our recipe calls for three cups of flour and 1 cup of sugar and an added tsp of almond extract. Other wise the rest of the ingredients are exactly the same. What we've always done is this we bake it in a jelly roll pan which is about 10.5 by 15.5 inches a little larger than a 9x13 pan. Also we don't even try to cover the top of the cherrie pie filling completely but spread the remaining batter around in a sort of blotchy swirly pattern so that some cherries are covered and some aren't. The batter spreads even more as the bars bake. Bake at 350 degrees for about 40 minutes. Then we sprinkle on powdered sugar after the cake has cooled. Makes a very pretty and tasty cake dessert. Read More
(31)

Most helpful critical review

Rating: 3 stars
05/24/2006
I needed a dessert in a hurry for a school function using items in the cupboard and this fit the bill. As suggested before I used an 11x15 jellyroll pan so that it was more bar-like. It worked fine; however one can of cherry pie filling was a stretch although two cans would be too much. The taste is a subtly sweet cherry bar/cake. The kids liked it. I would suggest sprinkling about 1 tbsp of sugar over the bars just prior to baking. Also I wonder how almond extract would taste in place of the vanilla. Read More
(5)
39 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/09/2009
This is a similar recipe to the one my family has been making for years. Our recipe calls for three cups of flour and 1 cup of sugar and an added tsp of almond extract. Other wise the rest of the ingredients are exactly the same. What we've always done is this we bake it in a jelly roll pan which is about 10.5 by 15.5 inches a little larger than a 9x13 pan. Also we don't even try to cover the top of the cherrie pie filling completely but spread the remaining batter around in a sort of blotchy swirly pattern so that some cherries are covered and some aren't. The batter spreads even more as the bars bake. Bake at 350 degrees for about 40 minutes. Then we sprinkle on powdered sugar after the cake has cooled. Makes a very pretty and tasty cake dessert. Read More
(31)
Rating: 4 stars
12/22/2004
These are delicious but I agree that 40 minute cook time isn't enough in a 9 x 13 pan and that they are a little too "cake-like" for my taste. After discovering that I made it again only in the cookie sheet I normally use for bars. Way better not mushy after 40 minutes and definately a BAR. The topping doesn't cover well at all however next time I may increase the recipe just a little to have more for the top. I also sprinkled powdered sugar over the top after baking it looked amazing all white and red perfect for the holidays! Yummy! Read More
(17)
Rating: 5 stars
07/23/2007
This was easy and very very delicious. I wouldn't mind cutting the recipe in half next time. It makes a lot... Read More
(11)
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Rating: 4 stars
12/31/2005
Thank God somebody else knows the recipe for this. My mother used to make these all the time when I was little but lost the recipe. I now have a family of my own at the age of 24 and I like the convenience of this treat. I do remember, as a rule of thumb, my mother putting a toothpick in the middle to make sure her bars were done (as we do with everything else). I know it takes longer and I'll be doing the same thing. Easy recipe! Read More
(11)
Rating: 5 stars
12/25/2007
I made this Christmas Eve as a last-minute extra for the dessert table. I used three egg yolks I had left over from another recipe as a replacement for one egg and had to add a little milk to compensate for Arizona dryness. (The flour dries out horribly here). I think it's going to taste good what with a cup of butter vanilla and lots of eggs. A can of pie filling was PLENTY. It took about an hour to cook. I think it should be re-named as it is a cake. I love that this is a no-chocolate non-cheesecake cherry idea. I may try reducing the sugar next time. Thanks for the recipe! Read More
(7)
Rating: 4 stars
09/30/2011
This was very easy to make! Baked for 50 min and it was perfect! Next time I will try it with whole wheat flour and Splenda. Read More
(6)
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Rating: 5 stars
11/08/2006
This is a very good recipe. More like a cake than a bar. Takes a little longer to cook than 40 minutes. Top is not enough to cover cherries but I swirled it in with the cherries and it was great. Read More
(5)
Rating: 3 stars
05/24/2006
I needed a dessert in a hurry for a school function using items in the cupboard and this fit the bill. As suggested before I used an 11x15 jellyroll pan so that it was more bar-like. It worked fine; however one can of cherry pie filling was a stretch although two cans would be too much. The taste is a subtly sweet cherry bar/cake. The kids liked it. I would suggest sprinkling about 1 tbsp of sugar over the bars just prior to baking. Also I wonder how almond extract would taste in place of the vanilla. Read More
(5)
Rating: 2 stars
04/05/2003
I don't know about these Cherry Bars. I cooked them for 45 min. and they were still mushy in the middle. The parts that weren't mushy tasted really good though. Next time I'll try cooking them a little longer. Read More
(5)