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
- In a large mixing bowl, cream together butter and sugar until light and fluffy (about 2 minutes).
- Add eggs, one at a time, mixing well after each.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined.
Step 3: Assemble the Bars
- Spread ⅔ of the batter into the greased baking pan, smoothing it out with a spatula.
- Evenly spoon the cherry filling over the batter.
- 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)
- In a small bowl, whisk together powdered sugar, milk, and almond/vanilla extract until smooth.
- 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.