Cherry Bars Recipe
This cherry bar recipe is made with red cherries simmered in a mixture of lemon juice, sugar, and cornstarch, which is then baked in the oven with an oat topping, cooled, and cut into squares.
Servings: 16 servings
Equipment
Ingredients
Cherry filling
- 1 pound (16 ounces) frozen pitted cherries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon almond extract
- ¼ teaspoon salt
For the bars
- 1 ½ cups all purpose flour
- 1 cup rolled oats divided
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
Instructions
- Combine the frozen cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a saucepan. Heat over medium-high, gently stirring occasionally. Bring to a boil for 1 minute before setting to the side to cool to room temperature.
- Preheat the oven to 350℉. Line a 9 x 9 baking dish with parchment paper.
- In a large bowl, whisk together the flour, ½ cup oats, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and creamy, about 2 minutes.
- Add the eggs one at a time, beating between each addition. Reduce the mixer speed to low and add the flour mixture. Continue to mix until no flour streaks remain, scraping down the bowl as needed. The dough will be thick and smooth.
- Reserve ½ cup of the dough for the topping, then scoop the remaining dough into the prepared baking dish. Using an offset spatula or your hands, spread the dough evenly into the pan.
- Spoon the cooled cherry filling over the top of the dough and spread into an even layer. Then, stir the remaining ½ cup oats with the remaining dough. Scoop teaspoonfuls of the mixture over the top.
- Bake for 35 minutes, until lightly golden on top and set. Place the pan on a wire rack and let cool completely. Then, cut into 16 equal squares.
Notes
My Top Tip: Flatten the dough evenly before you add the cherry filling. Uneven dough = uneven bars.
Storage: Store the cooled cherry bars in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, I recommend refrigerating them so the filling doesn't get too soft.
Freezing: Place the cooled cherry bars in a single layer on a baking sheet to freeze. Once solid, transfer them to a freezer-safe bag or container. They'll keep for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours before serving.
Nutrition
Serving: 1bar | Calories: 190kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 96mg | Potassium: 106mg | Fiber: 1g | Sugar: 16g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
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