Cherry Bars




Introduction: Cherry Bars

Full swing into Halloween foods we go! I made these this last week and I thought they were super fun. Me, my hubby, and my little ones where trying to figure out a fun name to call them, but I couldn't find anything I loved, so I left them at Cherry Bars, but some ideas we came up with were Bleeding Cherry Bars, Vampire Bites, Epidermal Bars {my husband came up with this one, and it made me wanna gag}, Bloody Bars. Anyways you get the idea. Maybe you can come up with something you like better. But whatever you call them, they are super yummy!! It's almost like a cherry pie/cake. I love cherry pie filling, so any recipe that includes it, I will probably always love, but this recipe in particular was really good. And my kids loved it too, which is the real test. If my kids will eat it, it is sure to be a crowd pleaser. Enjoy!!

Cherry Bars
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon salt
2 cans (21 ounces each) cherry pie filling

1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt; gradually add to the creamed mixture just until combined.

Spread 3 cups batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling. Drop the remaining batter by teaspoonfuls over filling.

Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine the glaze ingredients; drizzle over the top. Cut into bars. Yield: 5 dozen.

Recipe from Taste Of Home Baking Classics

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    11 years ago on Introduction

    They in fact did NOT overflow! They are perfect...and Yummy. Sort of like a soft cobbler. And it mad a bunch, great for the holidays. Thanks!


    11 years ago on Introduction

    I made these and they are baking now....look wonderful! Only problem is the 1 inch pan.if you use the recommended pan it will fill it completey up and overflow ...I should have looked at the pictures because I was too far in to swich pans. I think they will still taste yummy!


    11 years ago on Introduction

    We sometimes call this shape of cake 'fingers' so how about Bloody Fingers