Reviewed: Oct. 11, 2009

My family loved these bars and my nine year old daughter had fun helping me make them!

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Stacy

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Reviewed: Oct. 8, 2009

simple and quick! thanks!

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monica

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Reviewed: Feb. 24, 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.

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figgy

Cooking Level: Intermediate

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Reviewed: 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!

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EDELWEISS

Cooking Level: Expert

Home Town: Asheville, North Carolina, USA

Living In: Tucson, Arizona, USA

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Reviewed: 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...

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RandySweet

Cooking Level: Intermediate

Home Town: Spencer, Massachusetts, USA

Living In: Victoria Park, Florida, USA

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Reviewed: Nov. 9, 2006

This is a quick & easy recipe. If you have pie filling on hand, you are good to go. As some in our family are not chocolate lovers, this cherry bars is great.

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Joan R

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Reviewed: Nov. 8, 2006

This is a very good recipe. More like a cake than a bar. Takes a little longer to cook than 40 minutes. Top is not enough to cover cherries but I swirled it in with the cherries and it was great.

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T. Mortensen

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Reviewed: May 24, 2006

I needed a dessert in a hurry for a school function using items in the cupboard and this fit the bill. As suggested before, I used an 11x15 jellyroll pan so that it was more bar-like. It worked fine; however, one can of cherry pie filling was a stretch although two cans would be too much. The taste is a subtly sweet cherry bar/cake. The kids liked it. I would suggest sprinkling about 1 tbsp of sugar over the bars just prior to baking. Also, I wonder how almond extract would taste in place of the vanilla.

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shewilbo

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Reviewed: Jan. 27, 2006

I cute this recipe in half and baked it in an 8x8 pan. And while it is much more like a cake than a bar it was good.

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LORA81

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Reviewed: 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!

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Virginia

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Reviewed: 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!

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MIRANDA8

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Reviewed: Aug. 7, 2004

This recipe has been a hit every time. Easy and quick.

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JANAKRAUSE

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Reviewed: Apr. 8, 2003

This was not a bar at all. it was more like a cake. with cherry filling in the middle.

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JENNHALES

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Reviewed: Dec. 8, 2001

This is a quick and easy recipe. I think that next time I might try canned blueberries or even strawberries.

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Deneen

Cooking Level: Expert

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Reviewed: Mar. 16, 2001

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.

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