Cherry Bars
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I still remember the first time I made these Cherry Bars — the kitchen smelled like butter and almond, and the tart cherry filling bubbled like a little red jewel in the center. This is a tender, cake-like bar studded with cherry pie filling and finished with a dusting of powdered sugar. It’s quick enough for an afternoon bake, pretty enough for a potluck, and nostalgic enough to bring out childhood smiles.
Why you’ll love this dish
These Cherry Bars hit a sweet spot: simple batter, a bright cherry center, and a soft crumb that isn’t overpoweringly sweet. They’re great when you want dessert without fuss — no pie crust to fuss with and no complicated folding. Make them for a weeknight treat, a picnic, or a holiday dessert tray.
“Perfectly balanced — buttery, lightly almond-scented, and the cherries add that perfect pop.” — a family favorite reviewer
What makes this recipe special:
- Fast: from bowl to oven in under 15 minutes.
- Budget-friendly: pantry staples plus a can of cherry pie filling.
- Kid-approved: soft bars, easy to cut and eat.
- Versatile: easy to dress up with glaze or ice cream.
If you want a glazed finish for a shinier look, check out this glazed variation I like: https://quickhomemaderecipes.com/cherry-bars-with-vanilla-glaze/
The cooking process explained
Quick overview before you bake: you’ll cream butter and sugar, add eggs and extracts, then fold in the dry ingredients to make a thick, spreadable batter. Half the batter goes in the pan, spoon cherry pie filling across the surface, then dollop and gently spread the remaining batter so cherries peek through. Bake until golden and a toothpick comes out clean. Cooling is important — the bars set as they cool, making for neat squares.
Ingredients
What you’ll need:
- 1 cup all-purpose flour (for a slightly denser bar, swap 1/4 cup for whole wheat)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but it complements cherries beautifully)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup cherry pie filling (use sour cherry filling for more tang)
- Powdered sugar for dusting
Notes and substitutions:
- Butter: you can use salted butter; omit added salt if you do.
- Flour: gluten-free 1-to-1 blends can work — texture may be slightly different.
- Pie filling: homemade cherry compote works too; reduce added sugar if your compote is sweet. For variations, see a similar twist here: https://quickhomemaderecipes.com/cherry-pie-bars/
Step-by-step instructions
How to prepare it — clear, short steps:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment for easy removal.
- In a medium bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy — about 2–3 minutes with a mixer.
- Beat in the eggs one at a time. Add vanilla and almond extracts and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry mix to the wet mix. Stir gently until just combined; don’t overmix. The batter should be thick but spreadable.
- Spread half the batter into the prepared pan in an even layer.
- Spoon the cherry pie filling over the batter in an even layer. Try to leave a little space at the edges so the top batter can spread.
- Dollop the remaining batter over the cherries in spoonfuls. Use an offset spatula or the back of a spoon to gently smooth the top; it’s fine if cherries peek through.
- Bake for 30–35 minutes. The top should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool completely in the pan on a wire rack. Dust with powdered sugar and cut into squares.
Best ways to enjoy it
Serving suggestions:
- Warm with a scoop of vanilla ice cream for a classic pairing.
- Dust with extra powdered sugar or drizzle a simple glaze (powdered sugar + splash of milk) for a sweeter finish.
- Serve at brunch alongside coffee or tea.
- Cut into smaller squares for bite-sized party desserts and arrange on a platter with mint leaves.
For a quick plated dessert, add a dollop of whipped cream and a fresh cherry on top. You can also try these serving ideas inspired by simple twists: https://quickhomemaderecipes.com/super-easy-cherry-pie-bars/
Storage and reheating tips
Keeping leftovers fresh:
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep covered for up to 5 days; bring to room temperature before serving for best texture.
- Freezer: Wrap bars individually in plastic wrap and place in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating:
- Microwave a square for 10–15 seconds to warm quickly.
- Oven: Reheat at 325°F (160°C) for 8–10 minutes from room temperature for a refreshed crust.
Food safety: these bars contain eggs, so refrigerate any leftovers if your kitchen is warm or if they’ll be stored longer than a day.
Helpful cooking tips
Pro chef tips for the best bars:
- Don’t overmix the batter once the flour is added — overworking develops gluten and makes bars tougher.
- Let the bars cool fully before slicing. They firm up as they cool and cut cleaner.
- If your cherry filling is very runny, drain slightly on a sieve so the batter isn’t overly soggy.
- For even browning, rotate the pan halfway through baking if your oven has hot spots.
- Use room-temperature eggs and butter so the batter emulsifies smoothly.
Tricks for success:
- If you like a crispier top, sprinkle a teaspoon of coarse sugar over the batter before baking.
- To check doneness, prefer a toothpick test in the thicker part of the bar rather than between large cherries.
Creative twists
Different ways to try it:
- Almond Cherry Bars: Increase almond extract to 1 teaspoon and top with slivered almonds before baking.
- Lemon Cherry Bars: Add 1 teaspoon lemon zest to the batter for a bright lift.
- Streusel Topping: Mix 1/3 cup flour, 3 tbsp brown sugar, and 2 tbsp cold butter to crumble on top for a streusel finish.
- Vegan: Replace butter with coconut oil, use flax eggs (2 tbsp ground flax + 6 tbsp water), and ensure pie filling is vegan.
- Mini Bars: Bake in a muffin tin for portable, individual portions — reduce bake time to 18–22 minutes.
Common questions
Q: Can I use fresh cherries instead of canned pie filling?
A: Yes. Pit and halve about 1 1/4 to 1 1/2 cups fresh cherries. Toss with 1–2 tablespoons sugar and 1 tsp cornstarch to thicken, then spoon over batter. Fresh cherries will be less sweet and slightly juicier.
Q: How long does prep and total time take?
A: Prep is about 10–15 minutes. Bake time is 30–35 minutes. Allow at least 30 minutes to cool before cutting. Total active time: ~45–60 minutes including cooling.
Q: Can I make the batter ahead?
A: You can make the batter and refrigerate it for up to 24 hours. Bring it back to room temperature before spreading in the pan and baking. If chilled, baking time may increase by a few minutes.
Q: Are these bars freezer-friendly?
A: Yes — wrap squares tightly and freeze up to 3 months. Thaw in the fridge overnight.
Conclusion
If you want more ideas or variations to compare and experiment with, these are excellent resources to explore: Cherry Bars (https://www.cravingsofalunatic.com/cherry-bars/), Sour Cherry Bars | Stephie Cooks (https://www.stephiecooks.com/sour-cherry-bars/), and Cherry Pie Bars Recipe: How to Make It (https://www.tasteofhome.com/recipes/cherry-bars/).
Cherry Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment for easy removal.
- In a medium bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy — about 2–3 minutes with a mixer.
- Beat in the eggs one at a time. Add vanilla and almond extracts and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry mix to the wet mix. Stir gently until just combined; don’t overmix. The batter should be thick but spreadable.
- Spread half the batter into the prepared pan in an even layer.
- Spoon the cherry pie filling over the batter in an even layer, leaving a little space at the edges.
- Dollop the remaining batter over the cherries in spoonfuls and gently smooth the top.
- Bake for 30–35 minutes until the top is golden and a toothpick comes out clean.
- Cool completely in the pan on a wire rack. Dust with powdered sugar and cut into squares.
Nutrition
Notes
