These cherry bars are my go-to dessert when I need to bring something for a crowd and don’t have time to bake cookies. They’re quick to prepare, look festive with their bright red filling, and are perfect for holiday gatherings or potlucks.
The bars have a tender, buttery base and a sweet-tart cherry layer. A simple vanilla glaze finishes them off for an extra touch of indulgence. They’re sweet but not overpowering, and guests always ask for the recipe.
LET’S START BAKING…
STEP 1: Preheat the oven to 350°F. Generously spray an 11 x 15-inch jelly roll pan with non-stick cooking spray. Using an electric mixer or stand mixer, cream together softened butter and granulated sugar until light and fluffy. For best results, let 16 tablespoons (2 sticks) of butter soften at room temperature for about an hour before starting.
STEP 2: Add the eggs and 1 teaspoon vanilla extract. Stir in 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. Mix just until the ingredients are combined—do not overmix.
STEP 3: Spread half of the batter evenly into the prepared pan. A sprayed cake spatula or an offset spatula makes this easier. The layer should be thin and uniform to support the filling.
STEP 4: Spread one can of cherry pie filling evenly over the batter. You can use any favorite pie filling flavor if you prefer a different taste.
STEP 5: Drop spoonfuls of the remaining batter over the cherry filling. The batter won’t completely cover the filling; gently spread it with a spatula so there are small patches of filling peeking through.
STEP 6: Bake for 35–40 minutes or until the edges are lightly browned and the top is set. If the top darkens too quickly, tent the pan with aluminum foil. Remove from the oven and let cool for at least 15–20 minutes before adding the glaze.
VANILLA GLAZE
In a small microwave-safe bowl, melt 1 teaspoon butter for 10–15 seconds. Stir in 1/4 teaspoon vanilla extract, 2 1/2 teaspoons milk, a pinch (1/8 teaspoon) of salt, and 1 1/2 cups powdered sugar. Whisk until smooth. Drizzle the glaze over cooled bars, then cut into squares.
BAKING TIPS
- Use a sharp knife to cut neat squares. This recipe makes about 24 bars if cut slightly larger; cutting smaller yields up to 32 pieces.
- Serve warm with vanilla ice cream or a dollop of whipped cream for an extra-special treat.
STEP-BY-STEP PHOTOS
24 Bars
Cherry Bars
15 mins
40 mins
55 mins
Ingredients
- 16 Tablespoons butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 can cherry pie filling
- 1 ½ cups powdered sugar
- 2 ½ teaspoons milk
- ⅛ teaspoon salt (for glaze)
- ¼ teaspoon vanilla extract (for glaze)
- 1 teaspoon butter (for glaze)
Instructions
- Preheat oven to 350°F. Spray an 11 x 15-inch jelly roll pan with non-stick spray and set aside.
- Using an electric or stand mixer, cream together the softened butter and granulated sugar until light.
- Add eggs and vanilla. Mix in flour, baking powder, and salt until just combined.
- Spoon half the batter into the prepared pan and spread evenly.
- Spread cherry pie filling evenly over the batter.
- Spoon the remaining batter in dollops over the filling and gently spread; it will not cover completely.
- Bake 35–40 minutes, until edges are lightly browned. Cool at least 15–20 minutes before glazing and cutting.
Make Vanilla Glaze:
- Melt 1 teaspoon butter in a small microwave-safe bowl. Stir in 1/4 teaspoon vanilla, 2 1/2 teaspoons milk, 1/8 teaspoon salt, and 1 1/2 cups powdered sugar until smooth.
- Drizzle the glaze over cooled bars, then cut into squares and serve.
Notes
- Cut the bars with a sharp knife for clean edges. Yield is about 24 bars; cut smaller for up to 32 pieces.
- Serve warm with vanilla ice cream or whipped cream for a delightful presentation.
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Carbohydrates: 39g
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Protein: 2g
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