Cherry Squares

Cherry Squares

25 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h 15 m
Karen
Recipe by  Karen

“This sumptuous layered bar cookie is iced with cherry frosting. Cut them small to make bite size morsels that melt in your mouth. You may want to double the frosting recipe.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x9 inch pan

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan.
  3. Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust.
  4. Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners' sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.

Share It

Reviews (25)

Rate This Recipe
JS
17

JS

What a great addition to any sweet tray. I add a little maraschino cherry juice instead of water in the icing.

Suneelady
8

Suneelady

I made these yesterday and they are truly delicious and easy to make. Cutting them into bite size pieces is a great idea as they are very rich - but oh so yummy! I followed the suggestion to use cherry juice instead of water in the icing. I love the pretty pink color and extra cherry flavor. I also used almond extract instead of vanilla. I always add almond extract to a cherry pie and thought it would enhance the flavor here as well - and it did. I doubled the recipe, used a 9 x 13 pan and it came out just fine. I didn't double the icing as I thought a glaze was all that was needed on these rich and deicious bars. Thanks for a new holiday favorite, Karen!!!

katy b.
7

katy b.

I often make tray bakes for sharing with colleagues when I have ingredients to use up. This was a huge success and I had four requests for the recipe. I used an jar of cherries in kirsch left over from Christmas, and made up the icing with the leftover kirsch/cherry liquid. If you make up the icing in the quantities specified, it just sinks into the cake, so use much more icing sugar (at least triple) if you like yours thick!

More Reviews

Similar Recipes

Buttertart Squares
(130)

Buttertart Squares

Apricot-Coconut Squares
(35)

Apricot-Coconut Squares

Cherry Coconut Bars
(14)

Cherry Coconut Bars

Cherry Pretzel Squares
(13)

Cherry Pretzel Squares

Yum Yum Squares
(14)

Yum Yum Squares

Cherry Walnut Bars
(10)

Cherry Walnut Bars

Nutrition

Amount Per Serving (36 total)

  • Calories
  • 123 cal
  • 6%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 18.6 g
  • 6%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Buttertart Squares

>

next recipe:

Yum Yum Squares