{"id":30711,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cherry-bars\/"},"modified":"2024-04-19T09:38:03","modified_gmt":"2024-04-19T14:38:03","slug":"cherry-bars","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cherry-bars\/","title":{"rendered":"Cherry Pie Bars"},"content":{"rendered":"<p>If baking an entire pie from scratch is out of your wheelhouse, meet the much-less-intimidating cherry pie bars. Made with two premade cherry pie filling, a quick vanilla glaze and a simple shortcrust that doubles as the topping, these cherry bars will feel easy as pie. Well, easier than pie!<\/p>\n<p><a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-dessert-bars\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-dessert-bars\/\" data-module=\"content engagement\" data-position=\"embedded links\">Dessert bars<\/a> are the perfect treat to transport to gatherings, potlucks and picnics. Make these cherry bars the day before for less stress on the day of the party.<\/p>\n<h2>Ingredients for Cherry Pie Bars<\/h2>\n<ul>\n<li><strong>Eggs:<\/strong> We always recommend <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">baking with room-temperatures eggs<\/a> to make the best dough texture. If you forgot to set yours out beforehand, quickly bring the eggs to room temp by placing them in a bowl and covering them with warm (not hot!) water for 10 to 15 minutes.<\/li>\n<li><strong>Almond extract:<\/strong> Cherries and almonds pair perfectly together, and it\u2019s all thanks to their shared organic compound benzaldehyde. Benzaldehyde is the reason you may feel like you\u2019re noshing on cherries when eating marzipan or an almond croissant.<\/li>\n<li><strong>All-purpose flour:<\/strong> All-purpose flour has just enough structure and just enough tenderness to make our shortcrust. We don\u2019t recommend swapping it out for another flour in this recipe.<\/li>\n<li><strong>Cherry pie filling:<\/strong> You\u2019ll need two 21-ounce cans of your favorite cherry pie filling brand for these bars. We love making <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-with-cherry-pie-filling\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-with-cherry-pie-filling\/\" data-module=\"content engagement\" data-position=\"embedded links\">recipes with cherry pie filling<\/a>. It just makes things so much easier.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Create the dough<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, use a hand mixer or stand mixer to cream the butter, sugar and salt until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the extracts.<\/p>\n<p>Gradually beat in the flour. Scrape down the bottom and sides of the bowl with a rubber spatula to make sure everything is incorporated.<\/p>\n<h3>Step 2: Assemble the cherry pie bars<\/h3>\n<p>Grease a 15x10x1-inch baking pan, and spread 3 cups of dough evenly into the pan. Spread the pie filling on top all over, then drop the remaining dough by teaspoonfuls over the filling. No need to spread out the dollops.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> This baking pan is called a jelly-roll pan, and it\u2019s needed for these cherry bars due to its tall sides. Do not swap it out for a different baking pan.<\/p>\n<h3>Step 3: Bake<\/h3>\n<p>Bake until the cherry bars are golden brown, 35 to 40 minutes. Cool the bars completely to room temperature in their pan on a wire rack.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Before you bake, place a larger baking sheet on a rack underneath the cherry bars to catch anything that may bubble over as they cook. It\u2019s easier to clean a baking sheet than the bottom of an oven.<\/p>\n<h3>Step 4: Drizzle on the glaze<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1978536\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Cherry-Pie-Bars_FT24_16458_ST_0329_2.jpg?fit=700%2C1024\" alt=\"Cherry Pie Bars arranged on a table\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, whisk together the confectioners&#8217; sugar, extracts and enough milk to reach the desired consistency. Drizzle the glaze over the cherry pie bars.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add some spice:<\/strong> Cherries can pair with all sorts of baking spices. Zhuzh up the filling with ground ginger, cinnamon, cardamom or nutmeg.<\/li>\n<li><strong>Add more almonds:<\/strong> Once the glaze is drizzled over the bars, sprinkle slivered almonds on top. Almonds and cherries pair excellently, so more almonds can only be a good thing. Plus, they add a crunchy texture and gorgeous finish.<\/li>\n<li><strong>Make a Black Forest-inspired dessert:<\/strong> These cherry pie bars are just one ingredient away from becoming a <a href=\"https:\/\/www.tasteofhome.com\/collection\/black-forest-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/black-forest-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Black Forest recipe<\/a>. Sprinkle mini chocolate chips on top of the cherry pie filling, and finish the recipe from there.<\/li>\n<li><strong>Swap in your favorite fruit:<\/strong> Yes, you can totally swap in your favorite fruit pie filling. Strawberry, raspberry, blueberry\u2014go for it!<\/li>\n<\/ul>\n<h2><strong>How to Store Cherry Pie Bars<\/strong><\/h2>\n<p>To store, cover the pan with storage wrap, or place the bar slices in an airtight container. They can be kept at room temperature for up to three days or in the fridge for up to five days.<\/p>\n<h2>Can I freeze cherry pie bars?<\/h2>\n<p>Yes, you can totally freeze cherry pie bars. Let them cool in the pan completely. Cover the pan with two layers or storage wrap and a final layer of aluminum foil, or place the pie slices in an airtight container. They can be frozen for up to two months.<\/p>\n<p>Thaw overnight in the fridge or at room temperature for an hour.<\/p>\n<h2>Cherry Pie Bars Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1978535\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Cherry-Pie-Bars_FT24_16458_ST_0329_3.jpg?fit=700%2C1024\" alt=\"Cherry Pie Bars served with a glass of milk\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How can I make the cherry pie filling taste homemade?<\/h3>\n<p>There are a ton of different <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-canned-cherry-pie-filling-taste-homemade\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-canned-cherry-pie-filling-taste-homemade\/\" data-module=\"content engagement\" data-position=\"embedded links\">ways to make canned cherry pie taste homemade<\/a>. Sweeten it up with a few tablespoons of cherry jam, brighten the flavor with lemon zest and juice, or make the filling a bit creamy with sweetened condensed milk.<\/p>\n<h3>How do I serve cherry pie bars?<\/h3>\n<p>Cherry bars can be served cold, at room temperature or warmed from the microwave. Dollop whipped cream on top, or serve a slice <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-vanilla-ice-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-vanilla-ice-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">a la mode<\/a>. They\u2019re fantastic with a steaming cup of tea or coffee.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Easy to make, easy to transport and easy to love, these indulgent cherry pie bars are the perfect treat, no matter your baking skill level.<\/p>\n","protected":false},"author":7955,"featured_media":1978251,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305488,307144,304328,304288,305487,304338,304515,307104,303966,304368,303887,306848,304268,304558,324623,303994,304150,303883],"categories-v2":[308500,310461,309438,310802,310190,308988,308984,308481,259620,310796,308992,308880,310155,308495,308745,308478,309603,259483,308910,309177,308528,309434,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"Cherry Chocolate Cake","post_link":"\/recipes\/cherry-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cherry-Chocolate-Cake_EXPS_TOHcom2323_22231_P2_MD_03_21_9b.jpg"},{"post_title":"Chewy Chocolate-Cherry Bars","post_link":"\/recipes\/chewy-chocolate-cherry-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chewy-Chocolate-Cherry-Bars_EXPS_DIYD21_33234_E07_14_12b.jpg"},{"post_title":"Cherry Cookies","post_link":"\/recipes\/cheery-cherry-cookies\/","post_image":"\/wp-content\/uploads\/2024\/07\/EXPS_TOHcom23_125_P2_MD_03_21_1b-Cherry-Cookies-SQ.jpg"},{"post_title":"Cherry Chewbilees","post_link":"\/recipes\/cherry-chewbilees\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cherry-Chewbilees_exps2672_CK133085A06_14_5bC_RMS.jpg"},{"post_title":"Cherry Biscochitos","post_link":"\/recipes\/cherry-biscochitos\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps181893_CC153599A04_24_5b.jpg"},{"post_title":"Cherry Icebox Cookies","post_link":"\/recipes\/cherry-icebox-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cherry-Icebox-Cookies_EXPS_HCBZ21_14767_E06_09_4b.jpg"},{"post_title":"Cherry Cobbler Bars","post_link":"\/recipes\/cherry-cobbler-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cherry-Cobbler-Bars_exps46754_THCA2916394B02_01_6b_RMS.jpg"},{"post_title":"Cherry Tarts","post_link":"\/recipes\/cherry-tarts\/","post_image":"\/wp-content\/uploads\/2024\/10\/Cherry-Tarts_EXPS_TOHcom23_22323_DR_09_21_8b.jpg"},{"post_title":"Cherry Coconut Treats","post_link":"\/recipes\/cherry-coconut-treats\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps179527_TH143194D06_20_4b.jpg"},{"post_title":"Cherry Ice Cream","post_link":"\/recipes\/cherry-ice-cream\/","post_image":"\/wp-content\/uploads\/2024\/05\/Cherry-Ice-Cream_EXPS_TOHcom23_273429_DR_05_02_7b.jpg"},{"post_title":"Cherry Macaroons","post_link":"\/recipes\/cherry-macaroons\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cherry-Macaroons_exps9548_CC2860595B05_15_6bC_RMS.jpg"},{"post_title":"Fruitcake Bars","post_link":"\/recipes\/fruitcake-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9493_CW10015C40-1.jpg"},{"post_title":"Cherry Oat Bars","post_link":"\/recipes\/cherry-oat-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cherry-Oat-Bars_exps128764_APR2947593A09_19_1bC_RMS-4.jpg"},{"post_title":"Cherry Coconut Bars","post_link":"\/recipes\/cherry-coconut-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps12830_MTC153706D03_05_1b.jpg"},{"post_title":"Cherry Kolaches","post_link":"\/recipes\/cherry-kolaches\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22792__TH10523D51A.jpg"},{"post_title":"Cherry Angel Dessert","post_link":"\/recipes\/cherry-angel-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chocolate Cherry Bars","post_link":"\/recipes\/chocolate-cherry-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13281_QC10140C31B.jpg"},{"post_title":"Cherry Walnut Bars","post_link":"\/recipes\/cherry-walnut-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cherry-Walnut-Bars_EXPS_HCBZ23_30868_DR_01_26_1b.jpg"},{"post_title":"Cherry Cream Dessert","post_link":"\/recipes\/cherry-cream-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps36132_SD1440071D42B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cherry-Bars_EXPS_FT24_16458_ST_0329_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cherry-bars\/","name":"Cherry Pie Bars","datePublished":"2018-01-01","dateModified":"2024-04-19","prepTime":"PT20M","cookTime":"PT35M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cherry-Bars_EXPS_FT24_16458_ST_0329_1.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Easy to make, easy to transport and easy to love, these indulgent cherry pie bars are the perfect treat, no matter your baking skill level.","recipeIngredient":["1 cup butter, softened","2 cups sugar","1 teaspoon salt","4 large eggs, room temperature","1 teaspoon vanilla extract","1\/4 teaspoon almond extract","3 cups all-purpose flour","2 cans (21 ounces each) cherry pie filling","GLAZE:","1 cup confectioners' sugar","1\/2 teaspoon vanilla extract","1\/2 teaspoon almond extract","2 to 3 tablespoons 2% milk"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the dough","text":"Preheat the oven to 350\u00b0F. In a large bowl, use a hand mixer or stand mixer to cream the butter, sugar and salt until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the extracts. Gradually beat in the flour. Scrape down the bottom and sides of the bowl with a rubber spatula to make sure everything is incorporated."},{"@type":"HowToStep","name":"Assemble the cherry pie bars","text":"Grease a 15x10x1-inch baking pan, and spread 3 cups of dough evenly into the pan. Spread the pie filling on top all over, then drop the remaining dough by teaspoonfuls over the filling. No need to spread out the dollops. Editor\u2019s Tip: This baking pan is called a jelly-roll pan, and it\u2019s needed for these cherry bars due to its tall sides. Do not swap it out for a different baking pan."},{"@type":"HowToStep","name":"Bake","text":"Bake until the cherry bars are golden brown, 35 to 40 minutes. Cool the bars completely to room temperature in their pan on a wire rack. Editor\u2019s Tip: Before you bake, place a larger baking sheet on a rack underneath the cherry bars to catch anything that may bubble over as they cook. It\u2019s easier to clean a baking sheet than the bottom of an oven."},{"@type":"HowToStep","name":"Drizzle on the glaze","text":"In a small bowl, whisk together the confectioners' sugar, extracts and enough milk to reach the desired consistency. Drizzle the glaze over the cherry pie bars.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Cherry-Pie-Bars_FT24_16458_ST_0329_2.jpg?fit=700,1024"}],"recipeYield":"5 dozen","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 112 calories","fatContent":"3g fat (2g saturated fat)","cholesterolContent":"21mg cholesterol","sodiumContent":"72mg sodium","carbohydrateContent":"19g carbohydrate (9g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4961834,"reviewCount":131,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Cherry Bars","description":"Surprise someone special with this dreamy dessert","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/sxTADsjB\/poster.jpg?width=720"],"uploadDate":"2020-09-5 10:42:26","duration":"P0DT0H1M6S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/sxTADsjB-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sharon570"},"reviewBody":"Just made these for dessert for the two of us. I cut the recipe in half and used a 9 x 9 baking dish for 38 minutes. Turned out great and I would make this again. The almond flavoring was such a complement to the cherries.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Emma730"},"reviewBody":"<p>These turned out great!  Baked for 45 minutes and consistency was perfect.  Used 2 cans filling and had a small amount run over edge of pan but not enough to drip into oven.  I did not use glaze, just sprinkled some sugar on the top.  Just follow the directions\u2026if it\u2019s still raw after testing, bake longer!  I can\u2019t wait to try again with other fillings!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nicole4361"},"reviewBody":"<p>I don't need to make this recipe to rate it. I grew up on it!  My grandmother used to make these all the time.  It's still a favorite!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Patricia9298"},"reviewBody":"<p>I have made this recipe for our church fish fry the last two years.  The first year everyone raved about the dessert.  At the second year, they asked if I made the cherry dessert and when I said yes, they got their dessert first!  An excellent recipe!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kerry264"},"reviewBody":"I baked half a recipe in a 11 x 7 glass baking pan for 40 minutes .  I haven't tried it yet as its still cooling but its golden brown on the top and bottom.  Thanks so much for sharing an easy recipe.  They look delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cheftam2"},"reviewBody":"These were really good bars!  I had a 1\/2 can of strawberry pie filling to use up so I only made 1\/4 of the bar recipe (but used 1\/2 the glaze recipe to pipe on top and made it a really thick consistency, topping once they were completely cool).  I made this in an 8x8 baking dish and it came out perfect, although I did allow it to bake for 50 minutes.  Next time I'll try 1\/2 the recipe in a 13x9.  I think the key is to have a thin layer of bar on the bottom and increase the time a bit to assure it's done.  I didn't use the almond extract, that seemed odd to me, but will try the almond slivers like others.  I'll be making these for company in the future, I think they'd be wonderful on a brunch buffet!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"These were yummy and easy to make. I love the almond-cherry flavor combination so liked that the almond extract was in the bars as well as the glaze. I also sprinkled some blanched almonds over the top of the bars after glazing, for extra flavor and texture and it looked really pretty too. These bars were a bit thinner than I prefer, so next time I will bake them in a smaller pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Earlene"},"reviewBody":"Loved this recipe!  My husband's favorite.  But why no print icons to use anymore?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shawnba"},"reviewBody":"<p>I have been making these regularly for a while now. The only adjustment I\u2019ve made is to increase the almond extract to 1\/2 tsp, and sprinkle the top with sliced almonds for a little crunch. Delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFlower"},"reviewBody":"I've made these several times and everyone loves them, especially my picky husband! The only change I made was I sprinkled a handful of slivered almonds and a couple pinches of cinnamon over the top. I did bake 40 minutes and was perfectly light golden brown and done. Easy, tasty, and beautiful on the dinner table. Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Pam516"},"reviewBody":"<p>These are pretty tasty. In other reviews people had troubles with the filling spilling over into their oven. I wonder if that was because they used a regular cookie sheet instead of a bigger\/jelly roll pan<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanButterfly"},"reviewBody":"Whoever did the cooking in this video has the most beautiful hands.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Foxycook"},"reviewBody":"Every year for our family picnic my sister-n-law brings this pastry. It doesn't make any difference if there is 20 or 40 in attendance there's always at least 1\/2 to 3\/4 of the pastry left over. You would think that would be a hint that most don't care for it.\nThis July is was a goopy mess. It had to be scooped out of the pan. It was certainly under baked. \nIf you like the store bought Kuchens\/Danish\/Streusel that is baked in the foil tins, then you'll probably like this because in my opinion that's exactly what it tastes like.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"VictoriaH"},"reviewBody":"<p>I made these for a family gathering for the first time. I have to say that after using 3 cups of batter for the base I had a lot of batter left over. So, when I put teaspoon size dollop on to cover the area when I baked it they all ran together besides having at least a cup or more of batter left over. I am hoping that these will be okay once they cool and I can cut them into squares. Know next time not to be so accurate in the about of the 3 cups of dough on the baking sheet (15x10x1). <\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lynda570"},"reviewBody":"<p>Cherry was excellent. Grandchildren made it with supervision only. They were thrilled with the outcome. Anyone try with apple????<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTree"},"reviewBody":"Part 2... If you bake them a bit longer than recommended the crust holds up better in bar form.  I often bake them 45-50 mins at home.  Never had a burnt crust.  The convection ovens at the bakery were definitely faster.  If they come out with softer crust just cut into smaller \u201c2-bite\u201d size pieces or eat with fork.  The batter is very thick.  Fist time I made I I though I did something wrong. You can easily alter the amount of sugar to your liking.  Change up the filings, extracts and nuts or other add-in\u2019s as you choose.  It\u2019s pretty forgiving.  It\u2019s kinda bad hard to mess up this recipe. Under-baking is usually the biggest issue, as is not using enough filling.  At a bakery you can\u2019t skimp on fillings.  Customers don\u2019t like that :-).  If you do add the drizzle on top it will make the bars a bit wet it the sit out all day.   Bakery tip: For dryer drizzle use less milk.  It should be very thick - as in \u201cnot a drizzle at all\u201d but kinda toothpaste like.  Then heat in microwave, no more than 10 seconds at a time. Gets super hot very fast.  Once hot, drizzle quickly, as it will harden\/get crusty very quickly.  Once it drys on the bars it won\u2019t make them overly soft.  Works great and you can remix remaining crusted drizzle (with few drops of liquid) and reheat if it gets too difficult to work with.  I burned myself a few times with the hot mix so be careful not to overheat it","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Cherry Bars","description":"Surprise someone special with this dreamy dessert","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD16458_010217_H.mp4","duration":"66","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD16458_010217_Thumb.jpg","advertising":true,"jw_id":"sxTADsjB","jw_url":"http:\/\/content.jwplatform.com\/videos\/sxTADsjB-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/sxTADsjB\/poster.jpg?width=720","jw_publish_date":"06\/12\/2018"},"rms_legacy_id":"16458","romance_copy_dek":"Easy to make, easy to transport and easy to love, these indulgent cherry pie bars are the perfect treat, no matter your baking skill level.","enhanced_recipe_title":"Cherry Pie Bars","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, room temperature","IngredientText":"4 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon almond extract","IngredientText":"1\/4 teaspoon almond extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups all-purpose flour","IngredientText":"3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cans (21 ounces each) cherry pie filling","IngredientText":"2 cans (21 ounces each) cherry pie filling"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>GLAZE:<\/b>","IngredientText":"<b class='sIngredient'>GLAZE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup confectioners' sugar","IngredientText":"1 cup confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon vanilla extract","IngredientText":"1\/2 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon almond extract","IngredientText":"1\/2 teaspoon almond extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 to 3 tablespoons 2% milk","IngredientText":"2 to 3 tablespoons 2% milk"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cherry-Bars_EXPS_FT24_16458_ST_0329_1.jpg","RecipeId":16458,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Cherry Bars Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"28864\"]","RecipeAttachmentFileName":"Cherry-Bars_EXPS_FT24_16458_ST_0329_1.jpg","ContributorId":null,"Firstname":"Jane","Lastname":"Kamp","City":"Grand Rapids","StateDescription":"Michigan","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 20 min. 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