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For the bars:

or 1 1/2 cups softened butter

or 3 cups granulated sugar


or 1 1/2 teaspoons salt

or 5 large eggs

or 1 1/2 teaspoons vanilla extract or 1 1/2 teaspoon

almond extract or 5 1/2 cups

all-purpose flour or 1 1/2 teaspoon


baking powder or 2 cans (21 oz.) cherry pie filling

For the glaze:

or 1 cup pastry ‘sugar

or 3 tablespoons milk

CHERRY BAR new york times recipes


Prepare like this Make Cherry Bar


Preheat the oven to 350 degrees F. Line a 12×17 jelly roll pan with parchment paper. Aluminum. Spray with non-stick spray. Put aside.In the bowl of your mixer, cream together the butter and

sugar until fluffy, about 1-2 minutes. Add salt, eggs and vanilla almond flavoring and continue stirring until fully incorporated.

Add flour and baking powder and stir. Reserve 1 3/4 cup dough. Spread/press the remaining dough into the prepared baking pan.Top with cherry pie filling. Place the remaining dough in small

pieces on top of the cherry filling. Place in the oven and bake for 50-60 minutes until golden brown.


Remove from the oven and place the mold on a rack to cool completely. Once cooled, prepare the glaze.Mix the powdered sugar and milk until smooth and drizzle over the bars. Cut into 35 squares

and serve.

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