Recipe by tntcook
"With a busy family and no one knowing just who might be over to eat, this is a quick and easy great tasting bar dessert"
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1 3/4 cups
2 1/2 cups
1 1/2 teaspoons
1 (21 ounce) can
cherry pie filling
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.
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.
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!
This was easy and very, very delicious. I wouldn't mind cutting the recipe in half next time. It makes a lot...
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!
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!
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.
Great recipe, and I agree with previous review of using 3 c. flour, and the almond extract - 1/2 to 1 tsp. I also used 2 cans of cherry pie filling (premium if you can find it, since it has more cherries). The glaze that I use is 1/2 c. powered sugar, 1/4 tsp. vanilla extract, 1/4 tsp almond extract, and 1 Tbsp. milk - then drizzle over the top. This recipe is also great with ice cream. Good stuff!
* Percent Daily Values are based on a 2,000 calorie diet.
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
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