Quick and Easy Cherry Bars Recipe

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Most Helpful Positive Review

Mar 09, 2009

This is a similar recipe to the one my family has been making for years. Our recipe calls for three cups of flour and 1 cup of sugar and an added tsp of almond extract. Other wise the rest of the ingredients are exactly the same. What we've always done is this, we bake it in a jelly roll pan, which is about 10.5 by 15.5 inches, a little larger than a 9x13 pan. Also we don't even try to cover the top of the cherrie pie filling completely, but spread the remaining batter around in a sort of blotchy, swirly pattern so that some cherries are covered and some aren't. The batter spreads even more as the bars bake. Bake at 350 degrees for about 40 minutes. Then we sprinkle on powdered sugar after the cake has cooled. Makes a very pretty and tasty cake dessert.

—figgy

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Most Helpful Critical Review

Apr 05, 2003

I don't know about these Cherry Bars. I cooked them for 45 min. and they were still mushy in the middle. The parts that weren't mushy tasted really good though. Next time I'll try cooking them a little longer.

—VITAR

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21 Ratings

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Dec 22, 2004

These are delicious, but I agree that 40 minute cook time isn't enough in a 9 x 13 pan, and that they are a little too "cake-like" for my taste. After discovering that, I made it again, only in the cookie sheet I normally use for bars. Way better, not mushy after 40 minutes, and definately a BAR. The topping doesn't cover well at all however, next time I may increase the recipe just a little to have more for the top. I also sprinkled powdered sugar over the top after baking, it looked amazing, all white and red, perfect for the holidays! Yummy!

—MIRANDA8

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Jul 23, 2007

This was easy and very, very delicious. I wouldn't mind cutting the recipe in half next time. It makes a lot...

—RandySweet

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Dec 24, 2007

I made this Christmas Eve as a last-minute extra for the dessert table. I used three egg yolks I had left over from another recipe as a replacement for one egg, and had to add a little milk to compensate for Arizona dryness. (The flour dries out horribly here). I think it's going to taste good, what with a cup of butter, vanilla, and lots of eggs. A can of pie filling was PLENTY. It took about an hour to cook. I think it should be re-named, as it is a cake. I love that this is a no-chocolate, non-cheesecake cherry idea. I may try reducing the sugar next time. Thanks for the recipe!

—EDELWEISS

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Dec 31, 2005

Thank God somebody else knows the recipe for this. My mother used to make these all the time when I was little but lost the recipe. I now have a family of my own at the age of 24 and I like the convenience of this treat. I do remember, as a rule of thumb, my mother putting a toothpick in the middle to make sure her bars were done (as we do with everything else). I know it takes longer and I'll be doing the same thing. Easy recipe!

—Virginia

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Sep 30, 2011

This was very easy to make! Baked for 50 min and it was perfect! Next time I will try it with whole wheat flour and Splenda.

—Kent

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Dec 14, 2010

AMAZING!!! This is not only a delicious treat but incredibly easy to make. I will be make these over and over again :)

—Newdles

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Nutrition

Calories
213 kcal
11%

Carbohydrates
31.6 g
10%

Cholesterol
56 mg
19%

Fat
8.6 g
13%

Fiber
0.5 g
2%

Protein
2.6 g
5%

Sodium
110 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick and Easy Cherry Bars

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 213
Calories from Fat: 78

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 5.1g 26 %
Cholesterol 56mg 19 %
Sodium 110mg 4 %
Potassium 54mg 2 %
Total Carbohydrates 31.6g 10 %
Dietary Fiber 0.5g 2 %
Protein 2.6g 5 %
** Sugars 14.7g
Vitamin A 7 %
Vitamin C 1 %
Calcium 3 %
Iron 8 %
** Thiamin 11 %
Niacin 10 %
Vitamin B6 2 %
Magnesium 2 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.