Incredibly easy to make and absolutely scrumptious. These bars will be a real hit with all your friends and family. Make a batch, or two, today!
I think by now my readers have probably learned a couple of things about me. One is I love cherry pie filling more than any normal person should. Not even kidding, it’s a serious obsession.
The second thing is I have horrible timing. I wanted to post these weeks ago, but life just got in the way a little bit. I’m a bit of a procrastinator. Never intentionally. My life, just like most of you reading this, is quite hectic.
This particular recipe reminds me of a Cherry Danish Dessert I made a couple of years ago. It’s quick simple to make yet it’s looks deceptively difficult to make. It’s perfect to serve as a dessert or for brunch.
I made these bars after seeing them on pinterest. There are so many versions of them out there. For the purpose of this post I used Taste of Home‘s version, but tweaked it just a wee bit. I also really love Deliciously Sprinkled‘s version.
There are tons of versions of Cherry Bars, or Cherry Kuchen Bars, out there. Many bloggers have their own versions of them. They are incredibly popular because they taste so flipping amazing.
So whether you want to call them Cherry Bars, Cherry Pie Bars or Cherry Kuchen Bars, they will rock your world when you make them. The dough is perfectly soft, the sweet cherry pie filling with the glaze over top is perfection.
Whip some up today. I highly suggest making two batches at one time. Mostly because you’re going to eat the first batch while it’s still hot. It’s just too hard to resist. Those warm bars with the glaze drizzled over top. Irresistible.
Places to stalk Cravings of a Lunatic!
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon salt
- 4 eggs
- 1 teaspoon almond extract (original calls for 1 tsp vanilla and ¼ teaspoon almond)
- 3 cups all-purpose flour
- ¾ teaspoon cinnamon, I prefer Roasted Saigon Cinnamon (original calls for no spices)
- ¼ teaspoon nutmeg (original calls for no spices)
- 1 can cherry pie filling (original calls for 2 cans)
- 1 cup confectioners’ sugar
- 1 teaspoon almond extract (original calls for ½ tsp vanilla, ½ tsp almond)
- 2 to 3 tablespoons milk
- Preheat the oven to 350 degrees F. Spray a pan with non-stick spray. You can use a 15 x 10 inch pan (sheet pan) or a 9 x 13 casserole dish. You just won’t get the straight edges with the pan I used. Things like that don’t rattle this girl.
- In a large bowl combine the butter, sugar, and salt. Cream them together until light and fluffy. I used my stand mixer with my paddle attachment.
- Now add the eggs, one at a time, mixing really well after each addition.
- Add the extract, mix again.
- Now gradually add the flour, mix on low while adding until it’s all combined. Add the cinnamon and nutmeg, mix briefly by hand.
- Pour about 3 cups of the batter into the prepared pan. Smooth it out.
- Now take spoonfuls of the cherry pie filling and drop them randomly over the batter. Smooth as best you can.
- Now take the remaining batter and drop spoonfuls of it randomly over the pie filling portion.
- Bake in preheated oven for about 30 to 35 minutes, you want the top golden brown.
- Remove the dish from the oven and allow to cool completely.
- In in a small bowl mix the confectioners’ sugar, extract and milk. Start with 2 tablespoons of milk, then adjust by adding more until you get the desired consistency for your glaze. Now drizzle the glaze over the bars. You can do it neatly, or messy. Matters little in the grand scheme of things.
- Serve with a big old cherry loving smile.
I seriously could not stop munching these when they came out of the oven. I could barely take photos fast enough so I could just sit down to eat a piece. I was trying to rush through the photos as fast as possible.
One of the perks of blogging is the incredible food we get to eat. Not a shabby job at all, if I do say so myself. The most difficult part of blogging is waiting to eat the food until you get your shots for all your readers.
In the end you either get a lot of great photos while your stomach grumbles loudly, or you get a couple of decent shots before you cave and dive into the food like a shark that hasn’t eaten in month. Guess which way I went?
So are you ready to dive into a batch yourself? I think you should. You can whip up two batches, then bring a batch to me. I’m a great taste tester. I might even do dishes for a batch of these bars. Okay, that might be stretching the truth a little. I’ll hire someone to do dishes. How’s that?
While you ponder making these while you eat a stale donut I’ll offer you one more tempting photo. Wanna bite?
You can also see these Cherry Bars over at Made from Pinterest. They were my January contributor post. If you aren’t following Made from Pinterest you should be. Awesome blog, great group of ladies running that site.
Hope you loved these. If you love cherry pie filling as much as I do make sure you keep tuning in. I have a cherry dip recipe coming up that’ll knock your socks off.
Craving more Cherry Recipes? Check these out:
Swing by my recipe index for more great recipes. You can get lots of cherry inspiration from that recipe index. You an also follow me on Pinterest for tons of great recipe inspiration. I just started a new board called Craving Cherries you can follow.
Have a great day filled with family, friends and lots of amazing food!!
Toodles and smoochies! xx