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CHERRY BARS FOR A CROWD

 

If you want your cherry bars to be absolutely irresistible, keep these tips in mind:

Ingredients

To make these delicious cherry bars, you’ll need:

For the Base:

  • 1 ½ cups butter, softened
  • 3 cups granulated sugar
  • 1 ½ teaspoons salt
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder

For the Cherry Filling:

  • 2 cans (21 ounces each) cherry pie filling OR 4 cups fresh cherries, pitted and sweetened

For the Glaze (Optional but Recommended!):

  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon almond or vanilla extract

Instructions

Step 1: Preheat the Oven & Prep the Pan

  • Preheat your oven to 350°F (175°C).
  • Grease a 9×13-inch or 10×15-inch baking pan (for a thinner bar) with butter or nonstick spray.

Step 2: Make the Batter

  1. In a large mixing bowl, cream together butter and sugar until light and fluffy (about 2 minutes).
  2. Add eggs, one at a time, mixing well after each.
  3. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, stirring until just combined.

Step 3: Assemble the Bars

  1. Spread ⅔ of the batter into the greased baking pan, smoothing it out with a spatula.
  2. Evenly spoon the cherry filling over the batter.
  3. Drop small spoonfuls of the remaining batter over the cherry filling—don’t worry if some cherries peek through!

Step 4: Bake Until Golden

  • Bake for 35-40 minutes, or until the top is lightly golden brown and a toothpick inserted in the batter comes out clean.

Step 5: Add the Glaze (Optional)

  1. In a small bowl, whisk together powdered sugar, milk, and almond/vanilla extract until smooth.
  2. Drizzle over cooled bars before slicing.

Notes

How to Store & Freeze Cherry Bars

Storing Leftovers:

  • Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Freezing Instructions:

  • Let bars cool completely, then cut into squares.

  • Store in an airtight container, layering with parchment paper, and freeze for up to 3 months.

  • To serve, thaw at room temperature for about 30 minutes.

  • Author: niold.com