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Homemade Cherry Chip Bars
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Cherry Chip Bars
Author: Jasey's Crazy Daisy ~ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. View complete copyright policy for more details.
Ingredients
Bars
  • 1 10 oz jar maraschino cherries
  • 1 cup flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 stick butter
  • 1/2 cup heavy whipping cream
  • 1 egg slightly beaten
  • 1/4 cup sour cream
  • 1/2 teaspoons almond extract
Frosting
  • 4 oz. cream cheese
  • 1 1/2 sticks butter softened
  • 1 lb. powdered sugar
  • 1/4 cup maraschino cherry juice
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
Instructions
Cake
  1. Drain cherries, reserving juice for frosting. I let them drain in a colander over a bowl for at least 30 minutes to make sure they are drained really well. Slice cherries in half and then slice each half into six pieces. If you want them even smaller, cut your halves into eighths instead of sixths.
  2. Preheat oven to 350 degrees. Grease or spray the bottom of a 9x13 inch pan.
  3. In a medium bowl, whisk together flour, sugar, salt, and baking powder.
  4. In a medium sauce pan, bring butter and heavy cream just to a boil and remove from heat. Add flour mixture and stir to combine.
  5. Add egg, sour cream, and almond extract, stirring until smooth.
  6. Gently stir in maraschino cherries. Pour into prepared pan.
  7. Bake for 20-25 minutes or until toothpick comes out nearly clean and cake springs back when lightly touched in the center. Cool completely. Frost.
Frosting
  1. Beat cream cheese at medium high speed until smooth. Add butter and beat until smooth, scraping down the bowl. Add powdered sugar, 1/4 cup reserved cherry juice, almond extract, and vanilla extract and beat until combined and fluffy. Drop by spoonfuls over cooled bars using the back of a spoon or a butter knife to spread evenly. Enjoy!
Recipe Notes

Since these are bars, the batter will look think when spread in a 9x13 inch baking pan, but bakes beautifully. If you would rather, you can substitute with a small jelly roll pan.