Since these cherry pie bars are made with frozen cherries, you can make them year-round! This cherry bar recipe makes a big batch, so if you like, pack extras in a container between layers of waxed paper and freeze for up to 3 months.
Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.
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Rating: 4 stars
Very good. I used parchment foil combo to make sure it would release. My pan had straight sides so cooked crust 5 min extra to make sure it set, and filling 10-15 min extra to get to bubbly in the middle and golden brown. I am at sea level, and have not tested my oven temp. The recipe did not call for salt. I used salted butter. My guests raved over this dish with vanilla ice cream. I would add 1/4 tsp salt to the dry ingredients next time.
Rating: 1 stars
OH LORD, I MEANT TO GIVE IT 5 STARS.....THIS IS A GREAT RECIPE!!!! ALMOST LIKE MY GRANY!!! SHE USED WALNUTS IN HER CRUMBLE!!!!