268 Ratings
  • 5 star values: 133
  • 4 star values: 42
  • 3 star values: 40
  • 1 star values: 23
  • 2 star values: 19
  • 0 star values: 11

Yummy cherry pie filling, sweet powdered sugar icing, and a delicious crust combine to create these unbeatable dessert bars.

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Ingredients

Directions

  • Preheat oven to 350°F. In a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Reserve 1 1/2 cups of the dough. Spread remaining dough in the bottom of an ungreased 15x10x1-inch baking pan.

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  • Bake for 12 minutes. Spread pie filling over crust in pan. Spoon reserved dough into small mounds on top of pie filling.

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  • Bake about 30 minutes more or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle top with Powdered Sugar Icing. Cool completely. Cut into bars to serve.

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Tips

You may substitute your favorite flavor of pie filling for the cherry pie filling.

Nutrition Facts

189 calories, (3 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 27 mg cholesterol, 84 mg sodium, 31 g carbohydrates, 0 g fiber, 17 g sugar, 2 g protein.

Powdered Sugar Icing

Ingredients

Directions

  • In a small bowl stir together powdered sugar, vanilla or almond extract, and enough milk to make a smooth icing of drizzling consistency.

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Reviews (14)

Most helpful positive review

Rating: 5 stars
02/14/2017
Perfect for Valentine's Day!

Most helpful critical review

Rating: Unrated
11/04/2016
I made this today.  The recipe for the powdered sugar drizzle is inaccurate.  I think a smaller baking pan would work better.  The directions for spooning the dough into small pounds was a little vague and I was disappointed with the results.  If I make this again I will make changes.
268 Ratings
  • 5 star values: 133
  • 4 star values: 42
  • 3 star values: 40
  • 1 star values: 23
  • 2 star values: 19
  • 0 star values: 11
Rating: 5 stars
02/14/2017
Perfect for Valentine's Day!
Rating: 5 stars
11/02/2017
My co-workers and I take turns bringing something for breakfast on Fridays. On one of turns I made these along with a breakfast casserole, and they were a huge hit! My family loved them as well. Will definitely make again.
Rating: 4 stars
03/25/2017
I used two 12X7" pans and froze one(without icing.).Going to try with blueberry pi filling next. My husband really enjoyed his "pie".
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Rating: Unrated
02/20/2017
This is not a Kuchen. Kuchen is made from a yeast dough. Cherry is not a traditional kind. Apricot, Plum, plain are traditional kinds. This is just a Danish. Teresa Riedlinger
Rating: Unrated
11/04/2016
I made this today.  The recipe for the powdered sugar drizzle is inaccurate.  I think a smaller baking pan would work better.  The directions for spooning the dough into small pounds was a little vague and I was disappointed with the results.  If I make this again I will make changes.
Rating: Unrated
10/28/2016
Can strawberries be substituted for the cherries?
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Rating: Unrated
11/15/2016
So what size pan did you use?  No size in recipe.  Not 9" x 13".!
Rating: Unrated
11/07/2016
ca you use jellied cranberry sauce?
Rating: Unrated
11/24/2016
I did not use canned pie filling, but I mixed tart canned cherries with a splash of lemon juice, drained it and mixed with light sugar and cornstarch and it was great - I don't like filing too sweet, so it worked.  Next time I will use frozen, slightly defrosted Bing cherries or other berries.