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.
Two of my favourite cherry recipes are my no bake cherry cheesecake bars, and my toasted coconut and cherry hand pies. I’ve also been known to just grab a spoon and nosh it right out of the can.
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.
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- 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:
No Bake Cherry Cheesecake Bars
Toasted Coconut and Cherry Hand Pies
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
Anna (Hidden Ponies) says
My hubby has a similar fondness for cherry pie filling…I can’t say I share that, but these bars definitely look like something we could both enjoy, I’ll have to pick up a can asap 🙂
Kim Beaulieu says
It’s a weird addiction Anna, I can’t even explain it. I see a can of cherry pie filling and I get instantly giddy. I’m helpless to resist.
Afraa says
Hello, I think you forgot to mention how many eggs are needed. Thanks 🙂
Kim Beaulieu says
Checking now. I’ll correct it momentarily if it’s wrong. It happens occasionally. I’ll double back once I look at my notes. Thanks for letting me know. Always appreciated.
Kim Beaulieu says
Thanks so much for catching that. Much appreciated. The downside to not having an editor on the pay roll. Never hesitate to let me know if you see errors. While I try never to make them, it happens on occasion.
movita beaucoup says
Wait. You made something from Pinterest? I feel like I should try that sometime…
Alex says
I’m SO in love with your pictures… 🙂
Liz says
You and your cherries 🙂 Another winner!!!
P.S. Thanks so much for your friendship during this rough time. Your notes brought me the comfort I needed. xx
Lisa @ Low Carb Yum says
These look so delicious! I can’t believe how easy they are to make.
Rachel Cooks says
I wish these were my breakfast today!
Miranda @ Cookie Dough & Oven Mitt says
There is absolutely nothing wrong with a cherry pie filling obsession. I’m quite okay with it. These bars look amazing! The bright red filling really makes these bars pop. I love it! It is so hard to hold off on nibbling on the food before you get a shot. I have to be super sneaky and hide my goodies on my husband. He’s quite persistent on trying things immediately.
Ashley (QLCC) says
I need to utilize cherry more. I typically opt for peach or apple, but it’s time for me to give cherries a chance, I think!
Jenny (VintageSugarcube) says
I could not be trusted with the entire pan. I must make that the next time I’m feeding a gang of friends. That first picture is beyond luscious. Drizzle me crazy with that frosting.
Nibbles By Nic says
Hi Kim!! Long time no see ( we met at IFBC) I LOVE LOVE LOVE these nibbles. Yes, cherry pie filling is quite the best thing ever!!! Thanks for posting this delicious recipe and hope all is well 🙂 xo Nic
Stephanie @ Back for Seconds says
You know, cherry isn’t even my favorite flavor BUT I want this whole pan! Like, seriously. The WHOLE pan! Looks awesome!
Sandra | Sandra's Easy Cooking says
Drool!!!!! Wow! I need to check more of your posts… I’ve been in my cocoon too long!
Nancy @ gottagetbaked says
Whoa Kim, these cherry bars look so pretty and elegant! I love cherry pie filling too but I haven’t eaten it in years. This post is totally making me crave it (spooning out of a can sounds good right about now).
Jennie @themessybakerblog says
I am the world’s worst procrastinator. Wow, these bars look absolutely amazing. They’re dripping goodness. Pinned.
Maureen says
These cherry bars are just dripping goodness in every angle. I’m sure it also tastes amazing! Cherry filling is really good. I can’t wait to try to make one.