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–+ servings

Cherry Bars

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Tender, cake-like bars studded with cherry pie filling and dusted with powdered sugar, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 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 Use room temperature.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract Optional, but complements cherries beautifully.
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt Omit if using salted butter.
  • 1 cup cherry pie filling Sour cherry filling can be used for more tang.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment for easy removal.
  2. 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.
  3. Beat in the eggs one at a time. Add vanilla and almond extracts and mix until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry mix to the wet mix. Stir gently until just combined; don’t overmix. The batter should be thick but spreadable.
  6. Spread half the batter into the prepared pan in an even layer.
  7. Spoon the cherry pie filling over the batter in an even layer, leaving a little space at the edges.
  8. Dollop the remaining batter over the cherries in spoonfuls and gently smooth the top.
Baking
  1. Bake for 30–35 minutes until the top is golden and a toothpick comes out clean.
  2. Cool completely in the pan on a wire rack. Dust with powdered sugar and cut into squares.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgSugar: 12g

Notes

For a glazed finish, mix powdered sugar with a splash of milk. Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days.
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