Cherry Chew Bars – the name itself conjures images of sweet, juicy cherries nestled in a buttery, crumbly crust, topped with a tangy cherry frosting. These aren’t just bars; they’re a delightful experience, a perfect blend of textures and flavors that consistently impress. Whether you’re whipping up treats for a bake sale, a potluck, or simply satisfying a sweet craving, these bars are a guaranteed crowd-pleaser. I remember my grandmother making these every holiday; the kitchen would fill with that warm, comforting aroma of baking oats and cherries – a truly cherished memory!
Ingredients for the Best Cherry Chew Bars
This recipe yields approximately 16 bars. Prep time is about 20 minutes, and baking takes around 35 minutes. Remember, calorie counts are approximate and will vary slightly depending on the specific ingredients used.
Crust Ingredients:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
Cherry Filling Ingredients:
- 2 large eggs
- 1 cup packed light brown sugar
- ½ teaspoon almond extract (Tip: Vanilla extract can be substituted if you don’t have almond extract, but the almond complements the cherry beautifully!)
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup shredded sweetened coconut
- 1 cup drained maraschino cherries (reserve juice)
- ½ cup chopped pecans (Optional: Walnuts or even macadamia nuts would also work well!)
Cherry Frosting Ingredients:
- 1 ½ tablespoons (3 tbsp) unsalted butter, softened
- 1 cup confectioners’ sugar
- 4-5 tablespoons reserved maraschino cherry juice
- ⅛ teaspoon almond extract
Equipment You Will Need
- 9×13 inch baking pan
- Parchment paper (or cooking spray)
- Large bowls (2)
- Small bowl
- Whisk
- Offset spatula
Instructions for Making Perfect Cherry Chew Bars
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Line your 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Pro Tip: Lightly greasing the pan before adding the parchment paper will prevent sticking. Alternatively, you can grease and flour the pan.
2. Make the Crumbly Crust
In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Helpful Hint: Using cold butter is crucial for a flaky crust. Press the crumb mixture firmly into the prepared pan.
3. Bake the Crust
Bake the crust for 10 minutes. This pre-baking step helps create a solid base for the delicious cherry filling.
4. Prepare the Cherry Filling
While the crust bakes, whisk together the eggs in a separate large bowl. Then, stir in the brown sugar and almond extract. In a small bowl, whisk together the 2 tablespoons of flour, baking powder, and salt. Add this dry mixture to the egg mixture and stir until just combined. Gently fold in the coconut and cherries. Be careful not to overmix.
5. Assemble and Bake the Bars
Spread the cherry mixture evenly over the baked crust. Sprinkle with chopped pecans. Bake for 25 minutes, or until the filling is set and lightly browned. Important Note: Avoid overbaking, as this can dry out the filling.
6. Cool and Frost
Let the Cherry Chew Bars cool completely in the pan before frosting. This prevents the frosting from melting.
7. Make the Tangy Cherry Frosting
In a small bowl, cream together the softened butter and confectioners’ sugar. Gradually add the reserved maraschino cherry juice and almond extract, stirring until smooth. Adjust the consistency by adding more juice for a thinner frosting or more sugar for a thicker frosting. Once the bars are completely cool, spread the frosting evenly over the top.
8. Cut and Serve
Once the frosting has set slightly, cut the Cherry Chew Bars into squares and serve. They’re best served at room temperature, but can also be enjoyed chilled.
Storage and Serving Suggestions
Store leftover Cherry Chew Bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. These bars are delicious served with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Variations on Cherry Chew Bars
Feel free to experiment with different variations of this recipe. Try using different nuts, such as walnuts or almonds, in place of pecans. You could also add a sprinkle of cinnamon to the crust for a warm spice note. If you prefer a less sweet filling, reduce the amount of brown sugar slightly. And for a truly unique twist, try using fresh cherries instead of maraschino cherries (just remember to pit them!). The possibilities are endless!
Frequently Asked Questions (FAQ)
- Can I freeze Cherry Chew Bars? Yes, you can freeze baked and frosted Cherry Chew Bars for up to 2 months. Wrap them tightly in plastic wrap and then foil before placing them in a freezer-safe bag or container.
- Can I make the crust ahead of time? Yes, you can make the crust ahead of time and store it in the refrigerator for up to 2 days before baking.
- What if my frosting is too thin or too thick? If your frosting is too thin, add more confectioners’ sugar, one teaspoon at a time, until you reach the desired consistency. If it’s too thick, add more cherry juice, one teaspoon at a time, until it’s smooth and spreadable.
- Can I substitute the maraschino cherries? While maraschino cherries provide a unique sweetness and vibrant color, you can experiment with other cherries. Fresh cherries, after pitting, will offer a different flavor profile. Remember to adjust the sugar content accordingly.
Cherry Chews
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out easily, or grease and flour the pan.
- In a large bowl, combine flour, oats, brown sugar, baking soda, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture into the prepared pan and bake for 10 minutes.
- While the crust bakes, in a separate large bowl, whisk together the eggs, then stir in the brown sugar and almond extract.
- In a small bowl, whisk together 2 tablespoons flour, baking powder, and ½ teaspoon salt. Add to the egg mixture and stir until combined. Gently fold in the coconut and cherries.
- Spread the cherry mixture evenly over the baked crust using an offset spatula. Sprinkle with pecans.
- Bake for 25 minutes, or until the filling is set and lightly browned.
- Let cool completely in the pan before frosting.
- For the frosting, in a small bowl, cream together the softened butter and confectioners' sugar. Gradually add the reserved cherry juice and almond extract, stirring until smooth. Add more juice or sugar to reach desired consistency. Spread frosting over the cooled bars. Cut into squares and serve.
