cherry bars

Cherry Bars are super easy to make and are bursting with fruity flavor. You can make the cherry squares with fresh or frozen cherries, or a can of cherry pie filling!

Cherry Bars

(300 grams) fresh fresh pitted cherries

cornstarch

(75m)l orange juice

(100 grams) oats

(115 grams) all-purpose flour (plain flour)

light brown sugar (or coconut sugar)

salt

coconut oil (melted)

almond extract

almonds

Prep

Preheat the oven to 375°F/190°C. Line a 20cm square / 8x8-inch baking pan with parchment paper.

Pitting

Note: I use a cherry pitter to take the stones out of cherries. It’s an inexpensive gadget that makes it super quick to pit them. If you don’t have one, you can use a paperclip to hook them out, a metal straw to push them out or a piping nozel will work too.

Cherries

Add the cherries to a pan over a medium/low heat. Stir the cornstarch into 1 tsp of the orange juice to make a slurry and stir into the cherries along with the remaining orange juice. Heat for 5 minutes or until thick. Set aside to cool slightly.

In a mixing bowl, stir together the oats, flour, sugar and salt. Pour in the melted coconut oil and almond extract and rub it together gently to make a crumbly dough.

Press

Press half of the flour mixture into the bottom of the prepared baking pan, into an even layer.

Layer

Spread the cherries onto the base, then cover with the remaining flour mixture and sprinkle the almonds onto the top.

Bake

Bake for 35 minutes or until the topping begins to turn golden. Allow to cool completely in the pan before cutting into squares.

These delicious Cherry Kuchen Bars are like a mashup of cherry pie, sweet vanilla pound cake, and sugar cookies.

Cherry Kuchen Bars

shortening

butter, (softened)

sugar

baking powder

eggs

vanilla extract

all-purpose flour

(21 ounces) cherry pie filling

milk

Preheat oven to 350°F and grease a 15x10 baking pan with a bit of butter. Set aside.

In a large mixing bowl, using an electric mixer, beat the shortening and butter for 1 minute on medium speed.

Add the sugar, baking powder, and salt. Beat together until thoroughly combined and mixture is smooth.

Add the eggs and vanilla, and beat until well combined, scraping down the sides of the bowl as needed.

Add the flour one cup at a time, mixing with the electric beater until the dough gets thick. Then, switch to a wooden spoon and stir in any remaining flour.

Reserve 1½ cups of the dough, and press the remaining dough into the prepared baking pan.

Bake for 12 minutes, then remove from oven.

Spread the cherry pie filling over the crust, then spoon small amounts of the reserved dough over the top.

Bake for 25 to 28 minutes longer, or until lightly golden brown.

Remove from oven and set on a wire rack to cool completely.

While the bars cool, prepare the icing by combining the powdered sugar, vanilla extract, and milk in a small bowl, adding the milk 1 tablespoon at a time until desired thickness is achieved.

Once bars have completely cooled, drizzle with icing, cut, and serve.

These gluten-free cherry pie bars have a buttery shortbread crust, homemade juicy cherry filling, and sweet almond glaze. Easy to make with a vegan option included!

Gluten-Free Cherry Pie Bars (Vegan Option)

(227 grams) salted butter, room temperature *regular or plant-based

(150 grams) granulated sugar

vanilla

almond extract *optional

fine sea salt

(465 grams) pitted cherries, chopped

(30 milliliters) lemon juice,

(50 grams) granulated sugar

(8 grams) cornstarch

(60 grams) powdered sugar

(15 milliliters) milk *regular

Preheat the oven to 350ºF and prepare an 8&#215;8-inch baking pan with non-stick baking spray and parchment paper.

In a stand mixer or large mixing bowl with an electric mixer, beat together the butter and sugar until light and fluffy. This should take approximately 2-3 minutes. Scrape the sides of the bowl when necessary.

Add in the vanilla and almond extract (if using) and mix until combined.

Measure in the flour and salt and mix on low until combined. The mixture will be a bit crumbly; that’s okay.

Place ⅔ of the crumbs into the prepared pan and press down firmly. Set aside.

In a medium mixing bowl, combine the pitted and chopped cherries, lemon juice, sugar, and cornstarch and gently toss together. If there is any extra juice, strain it off before spreading the mixture on top of the crust.

Crumble the remaining dough over top of the cherries and bake for approximately 60 minutes or until the top is a light golden brown.

Remove from the oven and allow to fully cool in the pan.

In a small mixing bowl, combine the powdered sugar, milk, almond extract, and salt until smooth.

Drizzle over the fully cooled cherry pie bars. Enjoy!

Store leftover bars in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Top 3 cherry bars recipes from across the web

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Cherry Kuchen Bars

Gluten-Free Cherry Pie Bars (Vegan ...

Top 3 cherry bars recipes from across the web

The most viewed cherry bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Bars

Cherry Kuchen Bars

Gluten-Free Cherry Pie Bars (Vegan ...

The most viewed cherry bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine