My Traditional Family Cherry Slice Bar~I found this recipe in a newspaper over 38 years ago and have baked it every year since mostly for the Holidays Thanksgiving and Christmas, unless its a very special occasion and sometimes that means family get together and BBQ’s!! You can make this several days before, cut ice and stack on parchment paper, store in fridge until ready to serve.
TIP: I use an extra long piece foil to cover a 13×9 pan, turn pan upside down lay foil over bottom to form another pan, (dull side up) then insert this into the baking pan. You could also use parchment paper in the same way. This will act like a liner so when the bars are completely cooled you can lift the bars out of the pan, peel edges away from sides ( before icing ). I use a long knife to cut into squares, then drizzle icing. This gives the bars an individual appearance and prettier for display!
- Cookie Crust:
- 1 cup flour
- 1 cube butter or 1/4 cup cup butter
- 2 Tbsp powder sugar
- Mix ingredients until crumbly, press in 9x13 pan Bake ONLY 12 minutes 375
- 2nd Layer
- In small bowl mix ingredients well
- 1 cup sliced maraschino cherries (reserve juice from cherries for icing)
- 2 eggs slightly beaten
- 1 cup brown sugar
- 1/2 tsp. baking powder
- 1 tsp. vanilla
- pinch of sale
- 1 cup chopped nuts (your choice) walnuts, pecans, etc
- Remove from pan with tip from above before icing. Pull down edges of foil from sides
- 1 cup powder sugar
- 1/2 Tbsp. milk
- 3/4 tsp. reserved cherry jucie
- Mix together milk, ½ teaspoon almond extract and powdered sugar.
- Whisk together until there are no more lumps and drizzle over cooled bars.
- Cut into 1 ½ inch squares and serve.
- Mix together and spread over crust, bake 25 minutes or until
- toothpick inserted in center comes out clean. Cool
You can freeze these without the icing.
The original recipe called for candied fruit, (which I leave to fruit cake) I just dont like candied fruit, Oh I said that, so I change to Maraschino cherries
I have changed the name from cherry bars to “Cherry Slice” and instead of granulated sugar, I use powdered sugar in the crust.
This is a holiday tradition I usually make at Christmas so it is kept for special occasions and to take for a dessert to take to parties. You cant leave it alone!!
Here Are More Bar Recipes
Lemon Bars for a Crowd
Strawberry Lemon Shortbread Bars
Sugar Cookie Bars With Chocolate Buttercream
Peanut Butter Oatmeal Bars
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These sound delicious! Thanks for sharing!
I promise Lisa they are delicious. If you try be sure to use the foil or parchment for best handling ease for cutting the bars.
Hope you have a great week!
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Yummy! Those look like they’d be great for breakfast with a cup of coffee 🙂
I love recipes like this, Karren. It’s so wonderful having things we make every year – tradition is so lovely and comforting. Your Cherry Slice Bar Cookies looks delicious, and perfect for any cookie tray. I’ve featured them at the Hearth and Soul Link Party this week. Thank you so much for being a part of the Hearth and Soul Link Party!
If you try the Cherry Slice you will pleasantly surprised the flavor! Originally it was made with candied fruit but I changed it to marchino cherries and never looked back!
Thank you for featuring my Cherry Slice, so happy about that.
I hope you have a lovely week!
Is a cube of butter 1 tablespoon? Just hoping to make them correctly! Thanks!
Hi Diane, a cube of butter is a 1/4 pound and when divided, is 8 Tablespoons.
I have updated the recipe to reflect your question also.
Hope you try it and let me know what you think.
Who I could just eat a slice of this cherry bar 🙂 Thanks for sharing at Creative Mondays.
One year my 4 kids requested their own pan of Cherry Slice and I happily fulfilled their request!
I definitely need to try these bars! Thanks for sharing them with us at Fiesta Friday!
Wow that’s a yummy recipe so happy I found your blog at fortheloveto link-up party I will be trying your recipe for Christmas since the kids are home we all love cherries can’t wait to try thanks and happy holidays
It’s reallly good!!! I hope you enjoy!
If you do it will become a holiday favorite!
Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
Thank you so much for the feature Marilyn, I am really excited to have the recipe shared!
Have a great weekend!
About how many bars does this make? I’d love to put them in my cookie boxes next year.
Oh my gosh these look delicious! I’m a huge “bar” fan so these will be on my list for sure. Thanks for sharing at Vintage Charm! xo Kathleen
Hi Heather if making a double batch and using a 13×9 pan you can get 18-24 but it really depends on the appetite of the diners.
Hope you enjoy!
My Gram used to make cherry slice bars too! Such a delicious cookie!