A Delicious Cherry Treat
This is one of my favorite new recipes. It makes a bar like cookie, but with fruit filling it is moist, sweet, and so tasty. It reminds me of the Cherry Cobbler my mother used to make when we were growing up. I originally saw it in a Taste of Home magazine, but have made a few changes. It’s an easy recipe to assemble, and makes such a pretty, colorful presentation.
It also freezes very well, if you like to have something sweet and delicious on hand for guests that stop in–or for yourself and your family. Just thaw it for an hour or two, or warm it in the microwave. It tastes very good warm too!
You can use parchment paper if you like. I nearly always do. It will make it easier to lift the baked cookies from the pan, and easier to cut. Of course parchment makes clean up a snap too.
I’ve only made it with cherry filling, but I bet it would be good with apple or berry too. You can use 2 cans of cherry pie filling if you want more fruit, but if you do,watch it closely or use a deeper baking pan. It almost cooked over in the pan I used. It also makes an excellent breakfast cake if you like something sweet to start your day. Enjoy!
Rating
Prep time:
Cook time:
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Serves: 24
- 1 cup unsalted butter, softened
- 1¾ cups sugar
- 1 teaspoon salt
- 4 eggs
- 1½ teaspoon vanilla
- 3 cups flour
- 1 21 ounce can cherry pie filling
- GLAZE:
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 2 to 3 tablespoons milk
- Preheat oven to 350 degrees.
- Cream together butter, sugar and salt in a large bowl until fluffy.
- Add the eggs, one at a time, mixing well after each.
- Add vanilla, mix until thoroughly blended.
- Gradually mix in flour.
- Spread about 3 cups of the batter into a greased 15x10x1 baking pan. Reach the corners too..
- Spread with pie filling.
- Drop the rest of the batter by spoonfuls on top of filling. It won't cover completely..
- Bake 30 minutes until lightly browned.
- Cool for at least 15 minutes, preferably longer, then glaze.
- To make the glaze, mix powdered sugar, vanilla and 2 tablespoons of milk.
- Add more milk if necessary until the frosting is just thin enough that can drizzle it over the top. Using a spoon, lightly pour frosting over the pan of uncut cookies
- After drizzling, let set before cutting. If you aren't plating it for serving right away, I suggest cutting into larger squares until you are ready to use. If freezing wrapping it snugly in plastic wrap, then stack in a ziplock bag and freeze.
Award Winning Recipe
I was so pleased when this recipe for Frosted Cherry Squares was voted number one in a contest on Squidoo. On March 5, 2014 it was Lens of the Day. That definitely made for a brighter day.
Cuisinart’s Powerful Hand Mixer
Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
This is my favorite mixer. I use it for everything now that my work space is considerably smaller. Rather than have a large mixer on the counter, I can grab this from the cupboard. It is so easy to pull out for use especially since the clever little case keeps in all together. The beaters and cord are all within the case. Easy to use, and it takes barely any space to store neatly. So far it has worked great on anything I’ve used it for. Plus you have the respected Cuisinart name.
Jelly Roll & Cookie Pan
Wilton Jelly Roll and Cookie Pans, 10 1/2 x 15 1/2 x 1 Inches Deep
Here’s the perfect pan for this recipe. Easy clean too. Nice and big, which is just right for bar cookies. I’ll often use parchment paper on mine to make it easy to remove the baked cookie for cooling and cutting.
The Classic Kitchen Aid
The KitchenAid mixer is good for any baking! Always recommended and approved, this mixer has been the favorite counter mixer for many decades. My mother used hers for as long as I can remember. It worked through many birthdays, holidays, and baking seasons. If you prefer a counter top mixer, this one is always a hit.
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