Name: Cherry Chew Bars
Prep time: 20 min
Cook time: 40 min
Ingredients: 1 cup all-purpose flour (The foundation of our delicious bars.); 1 cup rolled oats (For that lovely texture and wholesome chew.); 1 cup packed light brown sugar (Adds that perfect caramel-y sweetness.); 1 teaspoon baking soda (Helps give the crust a little lift.); 0.25 teaspoon salt (Balances out all that sweetness.); 0.5 cup unsalted butter (cold and cut into cubes. Cold butter is key for that crumbly, delicious crust!); 2 large eggs (To bind everything together into a luscious filling.); 1 cup packed light brown sugar (More sweetness and that classic chewy texture.); 0.5 teaspoon almond extract (This is my secret weapon for that extra pop of flavor – it pairs beautifully with cherries!); 2 tablespoons all-purpose flour (A little thickener for our filling.); 1 teaspoon baking powder (For a touch of lightness in the filling.); 0.5 teaspoon salt (Again, for balance!); 1 cup shredded sweetened coconut (Adds a wonderful chewiness and tropical hint.); 1 cup maraschino cherries; 0.5 cup chopped pecans (For a delightful crunch and nutty flavor.); 1.5 tablespoons unsalted butter (softened. The base for our smooth, sweet frosting.); 1 cup confectioners’ sugar (For that classic sugary glaze.); 4.5 tablespoons reserved maraschino cherry juice (This is what gives our frosting its beautiful color and cherry essence.); 0.125 teaspoon almond extract (Just a tiny whisper to enhance the cherry flavor.)

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Introduction

Oh, the sweet memories! Do you remember those delightful, chewy bars that tasted like pure sunshine and happiness? The kind that made any ordinary afternoon feel a little bit special? Well, get ready to bring that magic back into your kitchen because today, we’re diving into a recipe for Cherry Chew Bars that is an absolute showstopper. These bars are so wonderfully simple to whip up, and the payoff is HUGE. Think buttery crust, a luscious cherry-coconut-nut filling, and a dreamy, pink frosting. It’s a taste of pure comfort, and I’m so excited to share it with you!

Why You’ll Love This Recipe

Fast: You can have these beauties ready to cool in under an hour!
Easy: Seriously, no fancy techniques needed here. Anyone can make these!
Giftable: Package them up in cute tins or boxes – they make the most thoughtful homemade gifts.
Crowd-pleasing: From kids to grandparents, everyone adores these sweet, fruity bars.

Ingredients

Gather ’round, bakers! Here’s what you’ll need to create these little squares of joy:

For the Crust:

1 cup all-purpose flour: The foundation of our delicious bars.
1 cup rolled oats: For that lovely texture and wholesome chew.
1 cup packed light brown sugar: Adds that perfect caramel-y sweetness.
1 teaspoon baking soda: Helps give the crust a little lift.
¼ teaspoon salt: Balances out all that sweetness.
½ cup (1 stick) unsalted butter, cold and cut into cubes: Cold butter is key for that crumbly, delicious crust!

For the Cherry Filling:

2 large eggs: To bind everything together into a luscious filling.
1 cup packed light brown sugar: More sweetness and that classic chewy texture.
½ teaspoon almond extract: This is my secret weapon for that extra pop of flavor – it pairs beautifully with cherries!
2 tablespoons all-purpose flour: A little thickener for our filling.
1 teaspoon baking powder: For a touch of lightness in the filling.
½ teaspoon salt: Again, for balance!
1 cup shredded sweetened coconut: Adds a wonderful chewiness and tropical hint.
1 cup drained maraschino cherries (reserve juice!): The star of the show! Make sure to drain them well and save that gorgeous pink juice for the frosting.
½ cup chopped pecans: For a delightful crunch and nutty flavor.

For the Cherry Frosting:

1 ½ tablespoons unsalted butter, softened: The base for our smooth, sweet frosting.
1 cup confectioners’ sugar: For that classic sugary glaze.
4-5 tablespoons reserved maraschino cherry juice: This is what gives our frosting its beautiful color and cherry essence.
⅛ teaspoon almond extract: Just a tiny whisper to enhance the cherry flavor.

How to Make It

Alright, apron on? Let’s get baking!

Crust Time:

First things first, let’s preheat your oven to 350°F (175°C). Get that oven nice and warm!
In a medium-sized bowl, get your dry ingredients together: the flour, rolled oats, brown sugar, baking soda, and salt. Give them a good whisk to combine everything.
Now, it’s time to cut in that cold butter. You can use a pastry blender for this, or just use your fingertips! Work the butter into the dry ingredients until it looks like coarse crumbs. It’s a bit like making a pie crust, but for bars!
Press this lovely crumb mixture evenly into the bottom of an 8×8 inch baking pan. Make sure it’s nice and compact.
Pop that into the preheated oven for about 10-12 minutes, or until it’s just lightly golden around the edges. Don’t overbake it!
Carefully take it out of the oven and let it cool slightly while we get the filling ready.

Cherry Filling Creation:

In a larger bowl, whisk together your eggs and the brown sugar until everything is nice and smooth.
Add in that ½ teaspoon of almond extract. Trust me, it makes a difference!
In a separate little bowl, whisk together the flour, baking powder, and salt for the filling.
Now, gently add these dry ingredients to your egg mixture. Mix them together until they’re just combined. We don’t want to overmix here!
This is where the magic happens! Fold in the shredded coconut, your drained maraschino cherries (remember to save that juice!), and the chopped pecans. Gently stir until everything is evenly distributed throughout the filling.
Carefully spread this gorgeous cherry filling evenly over the partially baked crust.
Bake for another 25-30 minutes, or until the filling is set and the edges are looking lightly golden. It should be firm to the touch but still have a little bit of a jiggle in the center.
Crucially, you need to let these bars cool completely in the pan on a wire rack. This is so important for them to set up properly! Rushing this step is the biggest mistake people make.

Cherry Frosting Finale:

Once your bars are completely cool, it’s frosting time! In a medium bowl, beat the softened butter until it’s wonderfully creamy.
Now, gradually add in the confectioners’ sugar, alternating with the reserved maraschino cherry juice. Keep beating until your frosting is smooth and has a lovely spreadable consistency.
Add in that tiny bit of almond extract and give it a final stir.
Spread this beautiful pink frosting evenly over the cooled bars. Oh, it looks so pretty!
Once the frosting is spread, cut your bars into squares. You can use a sharp knife, and if it sticks a bit, just wipe it clean between cuts.

Substitutions & Additions

Feeling adventurous? You can absolutely play around with this recipe!

Nuts: If pecans aren’t your jam, try walnuts or even almonds in the filling.
Coconut: Unsweetened shredded coconut works too, you’ll just get a less sweet filling.
Cherries: While maraschino cherries are classic, you could experiment with other dried or even fresh (pitted and chopped) cherries, but adjust sweetness accordingly.
Extracts: A touch of vanilla extract can be used instead of, or in addition to, the almond extract if you prefer.
Add-ins: A sprinkle of white chocolate chips in the filling would be divine!

Tips for Success

Let’s make sure your Cherry Chew Bars turn out absolutely perfect:

Cold Butter is Key: For the crust, make sure your butter is truly cold. This creates that delicious crumbly texture.
Don’t Overmix: Overmixing the batter can lead to a tougher bar. Mix until just combined.
Cool Completely: I cannot stress this enough – let the bars cool completely before frosting. Warm bars will melt the frosting and make a mess!
Prep Ahead: You can make the crust a day in advance and store it at room temperature. You can also make the frosting ahead and store it in the fridge, just bring it to room temperature and re-whip it before frosting.

How to Store It

These Cherry Chew Bars are best stored in an airtight container at room temperature for up to 3 days. If you live in a warm climate or want to keep them a bit longer, they’ll last in the refrigerator for about a week. You can also freeze them! Wrap them well in plastic wrap and then in foil or a freezer-safe container for up to 3 months. Thaw them overnight at room temperature before enjoying.

FAQs

Got questions? I’ve got answers!

Q: My frosting is too thin, what should I do?
A: If your frosting seems too thin, add a little more confectioners’ sugar, a tablespoon at a time, until it reaches your desired consistency. If it’s too thick, add a tiny bit more cherry juice or milk, a teaspoon at a time.

Q: Can I use fresh cherries instead of maraschino cherries?
A: You can, but you’ll need to pit and chop them. Be aware that fresh cherries have more moisture and less sweetness, so you might need to adjust the sugar in the filling and possibly add a touch more flour if the filling seems too wet.

Q: How do I get clean cuts?
A: For the cleanest cuts, use a sharp knife and wipe the blade clean with a damp cloth between each cut. For perfectly neat edges, chilling the frosted bars for about 15-20 minutes before cutting can also help!

Enjoy baking these delightful Cherry Chew Bars, my friends! Let me know how yours turn out in the comments below!

Cherry Chew Bars

Delightful, chewy bars with a buttery crust, a luscious cherry-coconut-nut filling, and a dreamy pink frosting. A sweet, nostalgic treat that's easy to make and a crowd-pleaser.

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Prep Time 20

Cook Time 40

Servings 16 bars

Equipment

8x8 inch baking pan
Medium-sized bowl for dry crust ingredients
pastry blender or fingertips for cutting in butter
larger bowl for filling
little bowl for dry filling ingredients
Wire rack for cooling
Medium bowl for frosting
Sharp knife for cutting bars

Ingredients

Crust

1 cup all-purpose flour The foundation of our delicious bars.
1 cup rolled oats For that lovely texture and wholesome chew.
1 cup packed light brown sugar Adds that perfect caramel-y sweetness.
1 teaspoon baking soda Helps give the crust a little lift.
0.25 teaspoon salt Balances out all that sweetness.
0.5 cup unsalted butter cold and cut into cubes. Cold butter is key for that crumbly, delicious crust!

Cherry Filling

2 large eggs To bind everything together into a luscious filling.
1 cup packed light brown sugar More sweetness and that classic chewy texture.
0.5 teaspoon almond extract This is my secret weapon for that extra pop of flavor – it pairs beautifully with cherries!
2 tablespoons all-purpose flour A little thickener for our filling.
1 teaspoon baking powder For a touch of lightness in the filling.
0.5 teaspoon salt Again, for balance!
1 cup shredded sweetened coconut Adds a wonderful chewiness and tropical hint.
1 cup maraschino cherries drained (reserve juice!). The star of the show! Make sure to drain them well and save that gorgeous pink juice for the frosting.
0.5 cup chopped pecans For a delightful crunch and nutty flavor.

Cherry Frosting

1.5 tablespoons unsalted butter softened. The base for our smooth, sweet frosting.
1 cup confectioners’ sugar For that classic sugary glaze.
4.5 tablespoons reserved maraschino cherry juice This is what gives our frosting its beautiful color and cherry essence.
0.125 teaspoon almond extract Just a tiny whisper to enhance the cherry flavor.

Instructions

First things first, let's preheat your oven to 350°F (175°C). Get that oven nice and warm!
In a medium-sized bowl, get your dry ingredients together: the flour, rolled oats, brown sugar, baking soda, and salt. Give them a good whisk to combine everything.
Now, it's time to cut in that cold butter. You can use a pastry blender for this, or just use your fingertips! Work the butter into the dry ingredients until it looks like coarse crumbs. It’s a bit like making a pie crust, but for bars!
Press this lovely crumb mixture evenly into the bottom of an 8x8 inch baking pan. Make sure it’s nice and compact.
Pop that into the preheated oven for about 10-12 minutes, or until it’s just lightly golden around the edges. Don't overbake it!
Carefully take it out of the oven and let it cool slightly while we get the filling ready.
In a larger bowl, whisk together your eggs and the brown sugar until everything is nice and smooth.
Add in that ½ teaspoon of almond extract. Trust me, it makes a difference!
In a separate little bowl, whisk together the flour, baking powder, and salt for the filling.
Now, gently add these dry ingredients to your egg mixture. Mix them together until they're just combined. We don't want to overmix here!
This is where the magic happens! Fold in the shredded coconut, your drained maraschino cherries (remember to save that juice!), and the chopped pecans. Gently stir until everything is evenly distributed throughout the filling.
Carefully spread this gorgeous cherry filling evenly over the partially baked crust.
Bake for another 25-30 minutes, or until the filling is set and the edges are looking lightly golden. It should be firm to the touch but still have a little bit of a jiggle in the center.
Crucially, you need to let these bars cool completely in the pan on a wire rack. This is so important for them to set up properly! Rushing this step is the biggest mistake people make.
Once your bars are completely cool, it's frosting time! In a medium bowl, beat the softened butter until it's wonderfully creamy.
Now, gradually add in the confectioners’ sugar, alternating with the reserved maraschino cherry juice. Keep beating until your frosting is smooth and has a lovely spreadable consistency.
Add in that tiny bit of almond extract and give it a final stir.
Spread this beautiful pink frosting evenly over the cooled bars. Oh, it looks so pretty!
Once the frosting is spread, cut your bars into squares. You can use a sharp knife, and if it sticks a bit, just wipe it clean between cuts.

Notes

Tips for Success: Cold Butter is Key for the crust; Don't Overmix the batter; Cool Completely before frosting; Prep Ahead: Crust and frosting can be made a day in advance. Storage: Airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months.