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Featured in: "Turning Season"

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt in a separate bowl; add to the cream mixture by blending until just combined.

Spread 3 cups batter (this will be a majority of the batter) into a greased 15x10x1-inch baking pan. Spread pie filling and/or fruit on top. With a teaspoon, dollop the remaining batter over the fruit mixture. 

Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack. Combine the glaze ingredients and drizzle over bars.

1 c. butter, softened

2 c. sugar

4 eggs

1 t. vanilla extract

¼ t. almond extract

3 c. all-purpose flour

1 t. salt

2 (21 ounce) cans cherry pie filling OR equivalent fruit (two cans of pie filling, any flavor combination; or substitute 1 ½ cups of fruit for one of the cans of pie filling)



1 c. confectioner’s sugar

½ t. vanilla extract

1/2 t. almond extract

2 T. milk

This traditional recipe is a staple at potlucks and community gatherings. If you’re craving a different flavor combination, or looking to make this dessert patriotic, swap a can of blueberry pie filling for one can of the cherry. Or, if you like less “goo” in your bars, simply drop in fresh or frozen blueberries for the other half of the fruit. The batter for these cake-like bars has a simple, sweet flavor that pairs with other fruits, too, such as strawberry, apple or peach.  

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