• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Boulder Locavore®

Easy Flavorful Recipes for Everyday

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Desserts (Baked) » Easy Cherry Bars recipe

    LAST UPDATED: February 1, 2022 • FIRST PUBLISHED: August 10, 2021 By Toni Dash 54 Comments

    Easy Cherry Bars recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    cherry bars title

    No matter what time of year these easy Cherry Bars are always a crowd pleasing dessert recipe. Shortbread crust piled with chewy cherry and coconut filling. Maraschino cherries are used so it’s an easy recipe all year long.

    cherry bars title

    This vintage recipe has stood the test of time for good reason. It’s easy to make and completely delicious.

    Buttery shortbread on bottom, loads of juicy cherry filling and a crackling top that’s so satisfying.

    Because it doesn’t use fresh cherries it’s perfect any time and especially popular around the holidays. It’s a wonderful cherry dessert recipe and the easiest way to make delicious cherry bars.

    Cherry Bar Recipe

    I originally found this recipe handwritten in a home recipe book from 1937.

    We loved the flavors and texture as well as how easy it was to make.

    While preparing to give it an update we did a bit of research and believe the original recipe may have been featured on a Gold Medal Flour box.

    We were surprised to find the recipe in our background research to be almost the identical to this particular recipe from the home cook version.

    cherry bars close up

    Vintage Recipe Update

    The owner of our version made a few changes. Instead of mixing the chopped maraschino cherries and stirring them into the batter, she placed them on top, allowing them to gently sink into the luscious filling while they bake.

    We’ve made them both ways (photos shared here). The final consistency is pretty much the same but the sinking method definitely produces a prettier bar with more cherries showing.

    These would be a great recipe any time delicious bars are called for! Perfect for cherry season or Christmas cookie platters.

    These are not the same as cherry pie bars which use canned cherry pie filling.

    cherry bars close up above

    Recipe Ingredients + Notes

    Unsalted butter. You’ll need 1/2 cup of butter. Be sure to start the recipe with softened butter.

    All Purpose Flour. Regular or gluten free measure-for-measure flour blend can be used. For the gluten-free version we love Bob’s Red Mill gluten-free 1-to-1 baking flour. You’ll need 1 1/4 cups of flour divided between the curst and filling.

    Cinnamon. Just a smidge of ground cinnamon is sprinkled on the baked crust before adding the filling. You won’t even taste it but it amplifies the cherry flavor.

    Eggs. Use 2 eggs beaten.

    Maraschino cherries and juice. The recipe uses 1/2 cup of chopped maraschino cherries and a tablespoon of juice from the bottle.

    Baking powder. The rising agent in the cherry bars.

    Vanilla extract. Gives familiar homey flavor.

    Coconut. Use grated unsweetened coconut.

    Walnuts. Finely chopped nuts. The original recipe calls for walnuts but pecans could be substituted too.

    cherry bars ingredients labelled

    How to make Cherry Bars – Step-by-Step

    STEP 1. Preparation

    Pre heat oven to 350 degrees F. Use parchment paper to line the bottom of a 9-inch by 9-inch baking dish and spray with non-stick cooking spray (photos 1-2).

    STEP 2. Make the shortbread crust

    Cream butter in a medium bowl using a hand mixer or bowl of a stand mixer on medium speed.

    Add 2 tablespoons of sugar and 1 cup of the flour. Beat on low speed to fully combine (photo 3).

    Spoon into the prepared pan and press down to cover the bottom of the pan (photos 4-5).

    Bake for 10 minutes, remove and set aside.

    cherry bars recipes steps 1-4

    STEP 3. Make the cherry bars

    While the crust bakes, combine the remaining wet ingredients and dry ingredients in a large mixing bowl.

    Combine the eggs, cherry juice, 1 cup sugar, 1/4 cup flour, baking powder and vanilla. Using a mixer with a (paddle attachment on a standing mixer) mix to combine all ingredients (photo 6).

    cherry bars recipe steps 5-8

    Stir in the coconut and walnuts (photo 7). Do not over mix.

    Sprinkle the cinnamon over the crust (photo 8). Spoon the filling over it (photo 9).

    Sprinkle the cherries across the top of the batter (photo 10).

    cherry bars recipe steps 9-10

    Place into the heated oven and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Do not over brown.

    STEP 4. Cool

    Allow the bars to cool in the pan on a wire rack for 20 minutes minimum.

    NOTE: once cooled to room temperature the pan can be covered with plastic wrap and fully chilled in the refrigerator before slicing for cleaner cuts on the bars.

    cherry bars cut on parchment paper

    Variation – Original Recipe

    The original Gold Medal flour recipe mixes everything together; the nuts, cherries and coconut (photo 1) and pours that into the baked crust (photo 2).

    Their recipe also does not include the sprinkle of cinnamon on top of the crust.

    original cherry bars recipe steps variations

    The bars are baked and cut the same as our recipe. Photos 3 and 4 above show what the bars look like if they are made in this way.

    How to store

    Store in an airtight container in the refrigerator for up to 5 days.

    cherry bars stacked

    More recipes you’ll love!

    • The Easiest Cherry Cake Recipe Ever
    • Cherry Chocolate Chip Pie
    • Homemade Cherry Pie Filling recipe
    • Easy Chocolate Cherry Cake recipe
    • Cherry Sour Cream Cake recipe
    Did you make it? Please RATE THE RECIPE below!
    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !
    cherry bars square

    Cherry Bars

    These easy Cherry Bars have a buttery shortbread crust, topped with a cherry, coconut and walnut filling. This vintage recipe is perfect all year long for every occasion from President's Day to the Christmas cookie platter.
    5 from 19 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 13 minutes
    Cook Time: 40 minutes
    Cooling time (estimated): 40 minutes
    Total Time: 1 hour 33 minutes
    Servings: 16 bars
    Calories: 201kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • ½ cup unsalted butter softened
    • 1 cup plus 2 tablespoons granulated sugar
    • 1 1/4 cup all-purpose flour regular or measure-for-measure gluten free flour
    • ¼ teaspoon ground cinnamon
    • 2 eggs beaten
    • 1 tablespoon juice from the maraschino cherries
    • ½ teaspoon baking powder
    • ½ teaspoon vanilla
    • ½ cup coconut use grated and unsweetened
    • ¾ cup walnuts finely chopped
    • 1/2 cup maraschino cherries stems removed and chopped

    Instructions

    • Preheat oven to 350 degrees. Cut a piece of parchment paper to fit the bottom of a 9 inch by 9 inch square pan. Spray with non-stick cooking spray.
    • Put butter into a bowl of a mixer and beat on low to soften; about 1-2 minutes.
    • Add 2 tablespoons sugar and 1 cup of flour to the butter. Mix on low to fully combine.
    • Spoon mixture into the bottom of prepared pan and pat down to cover bottom of pan. Sprinkle with cinnamon.
    • Place mixture in oven and bake for 10 minutes. Remove and set aside.
    • While shortbread crust is cooking, place eggs, maraschino cherry juice, 1 cup sugar, ¼ cup flour, baking powder, vanilla in the bowl of a mixer and mix on low to combine fully. Add in coconut and walnuts and mix on low just until mixed in. Do not over mix.
    • Spoon mixture over the shortbread crust. Place cherries on top of the mixture. Place in the 350 degree oven and bake until set (when toothpick removed is clean, and top has browned) about 30 minutes. Do not over brown.
    • Allow to cool on a rack for at least 20 minutes. Slice and serve. NOTE: the bars slice most cleanly if they've been chilled before slicing.

    Notes

    Chilling the bars before cutting allows a cleaner cut. 
    Storing them
    Store in an airtight container in the refrigerator for up to 5 days.
     
    This recipe was found hand recorded in a Kitchen Scrap Book from 1937 and shared by Mrs. Fred Henslin (Herslin?).

    Nutrition

    Calories: 201kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 10mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: February 14, 2012

    « Cherry Sour Cream Cake recipe
    Homemade Tzatziki Sauce recipe »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Vicki Schaller says

      August 10, 2021 at 12:47 pm

      They look so yummy I love cherries but not sure if others I would share with like coconut ( I do). Could I leave it out was thinking could chocolate chips be added instead. Thank you.

      Reply
      • Toni Dash says

        August 13, 2021 at 6:40 pm

        Unfortunately I don’t believe those two ingredients can be swapped. The coconut is very light in flavor and adds structure to the bars. Chocolate would not work in that same way.

        Reply
    « Older Comments

    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    Search Boulder Locavore

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Subway Cookies Raspberry Cheesecake Cookies (Subway Cookies Copycat Recipe)
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • ALL BUTTER PIE CRUST Perfect All Butter Pie Crust – An Easy Guide for Success Every Time
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.