Cherry Kuchen Bars
My mom and I made these cherry kuchen bars last week (yes, it was a joint effort!) after finding the recipe in an older holiday cookie magazine put out by Better Homes and Gardens last Christmas.
When I think of cherries, I’m transported to my childhood. My grandpa was a huge fan of cherry pies, in fact, I’m pretty sure he almost always had a half-eaten cherry pie in his kitchen!
I grew to develop my own taste for cherry desserts, and this cherry kuchen bars recipe is absolutely at the top of my cherry sweets must-have list. Not only do these cherry kuchen bars taste heavenly, they are also drop dead gorgeous. Just… look.
Cherry Kuchen Bars
You know, there are times when you try a recipe from a magazine and the end result looks NOTHING like the oh-so-perfect photo on the printed page, but this was not one of times.
Our version of the cherry kuchen bars looked every bit as beautiful as the magazine photos!
Actually, I think that’s one of my favorite things about these delicious bars—they look as impressive as they taste. If you want to serve a delicious dessert that will make your guests say WOW, these cherry kuchen bars are for you.
The cherry kuchen (kuchen is the German word for cake, by the way) bars turned out moist, chewy with a little crisp around the edges and sweet but not too sweet.
I did want to note that while the recipe states a 32 bar yield, we did not get that many out of the pan. We ended up cutting much larger pieces and had only 24 bars.
Of course, if you’re not a fan of cherries you could easily substitute your favorite pie filling!
I would love to try this same recipe with blackberries.
How beautiful would that be?
Be sure to grab the recipe for these outrageously good cherry kuchen bars below.
We hope you enjoy them as much as we did!
Cherry kuchen bars recipe
- ½ cup butter, softened
- ½ cup shortening
- 1 ¾ cups sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 eggs
- 1 teaspoon vanilla
- 3 cups all purpose flour
- 1 21-ounce can cherry pie filling (or substitute your favorite)
Powdered Sugar Icing:
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla or almond extract
- 2 to 3 tablespoons of milk (make a drizzle consistency)
- Preheat oven to 350 degrees. In a large 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 side 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 ½ cups of the dough. Press the remaining dough on to the bottom of an ungreased 15x10x1-inch baking pan.
- Bake for 12 minutes. Remove, then spread pie filling over crust in pan. Spoon reserved dough into small mounds over pie filling.
- Bake an additional 30 minutes or until top is light brown. Cool in pan on a wire rack for 10 minutes. Drizzle with powdered sugar icing. Cut and serve.
Slightly adapted from Better Homes & Gardens