Total TimePrep: 20 min. Bake: 35 min. + cooling
Cherries and almond is a perfect combo!
This crust has no baking powder or baking soda and it results in being very flat. There are better recipes than this one.
This has become a family favorite! It is easy to make and everyone loves it!
I’ve made this recipe in a smaller size, 9 x13 inch pan for over 30 years. Easy to make and always a hit! Never fails and is easy to make. It’s an old standby recipe.
I cut this recipe in half as I only had one can of pie filling. Used 9x9 pan. Took roughly 45 minutes to bake but turned out like a cherry danish. Really good! I'll make it again.
With a few left over pantry items during Covid-19 quarantine, this was a hit!! I didn’t have almond extract so used a bit more vanilla extract. Crust was amazing good. Cherry pie filling was ok but would have added some fresh cherries to really make it pop.
I have made these bars several times. Very good and easy to make.
This recipe is delightfully easy to make and really impressive in the sheet pan. I would drizzle either the confectionary sugar glaze or chocolate ganache to really up the flavor of cherry and chocolate. I would try any pie flavor filling for your own taste preference. The buttery crust and crumb-like topping is delicious.
I made this Cherry Bar recipe after the holidays and then wished I had made it for the holidays! It is wonderful. My family loved it and wanted the recipe. Next time, I'm trying with either peach or apple!
This is a recipe my grandmother and then mother used to make. I make it for work potlucks because it’s easy, needs few “special” ingredients (not usually on hand), so can be made in a pinch. I believe this recipe was in a magazine or newspaper where my grandmother would’ve gotten it.