bars with a base that resembles shortbread with a frosting and coconut topping.
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup white sugar
- 1 cup butter, softened
- 2 eggs
- 1 cup packed brown sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- ½ cup flaked coconut
- 1 (4 ounce) jar maraschino cherries
- 1 teaspoon butter
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
- Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
- Bake 25 min. Cool.
- Combine 1 teaspoon butter and 1 cup confectioner’s sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 128 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
These are the best bars that I’ve ever tasted! Didn’t change a thing.
Rich flavor and colorful. I will add 1/2 top. Almond and an extra ounce of cherries next time
Love this – so easy. I added more walnuts and coconut. Added little lemon to icing and drizzled per another review. So delicious!!
Delicious cherry walnut goodness over a flaky crust
The contrast of the crispy shortbread crust with the gooey filling is very satisfying. The family loved them. I used pecans and a bit more coconut but the base recipe is wonderful.
These bars were pretty good but a little on the sweet side for my personal taste. Next time I will just do a drizzle of the icing in lieu of spreading all of it. Also, I increased the cherries to a 6 oz jar and still felt like there was not enough of the cherry flavor, so next time I will increase the amount of cherries significantly. Recipe was easy to follow and easy to make. Thanks for sharing!
I omit the coconut when I make these, and they are perfect.
Love these!
Delicious and easy! I doubled the maraschino cherries, because I love cherries, and added a bit of lemon juice to the frosting because it was too sweet for my taste. This will definitely be a go-to for me.
These are good. I made them exactly as written, they were a bit dryer than I was expecting, more like a shortbread cookie with yummy stuff on it. I think you could easily double the topping.
SWEET any suggestions from community on cutting down the sweetness but make it just as good its almost too good followed recipe exact
I doubled the cherries and added more coconut. It was wonderful!
Followed the recipe for my first try except I skipped the frosting since it seemed sweet enough as is. Very tasty. The given time was a bit much for my oven so it ended up with a crust a bit too crunchy. I expect a few minutes less would make it perfect.
This was an amazing recipe. As a caveat, I adjusted it by using fresh cherries because I had 2lbs of cherries that needed to be used. I doubled the cherry weight (8 oz) and adjusted the nuts to Hazelnuts because that is what I had on hand. I didn’t add the icing either. But it was still amazing put together. I think I will adjust the sugar down by 1/4 cup in the topping, but I like desserts which are less sweet. I also made most of this in my food processor which made the whole thing faster.
I made this exactly as written and we loved it! Just the right amount of chewiness and sweetness. Even my husband, who doesn’t like cherries, said it was very good! I did toast the nuts prior to mixing them into the batter.
I live in Door County, Wis. We are a cherry state.
I had a 6 oz. jar of cherries and I thought even more cherries could have been used. I used pecans (preference) and more coconut. It doesn’t say to grease the pan, so I thought do it anyway and glad I did. Not so much for the crust, but when the filling bakes it will stick! The 25 minutes on the second bake should be more like 20 minutes. But that could be my oven. Very good! Picture to come soon!
These are THE BOMB . . . so good! The only mistake I made was only making 1/2 a batch. Do yourself a favor, and don’t make that mistake! This one’s a keeper!
Unbelievably delicious! I do not care for maraschino cherries and made this recipe only because of the five-star reviews. I actually loved the jarred cherries in these bars! I did not change or alter anything. This recipe is perfect just the way it is written. I will be making these over and over again. Wonderful recipe.
Really good and very easy. I put almost double the nuts (and I used pecans because I love pecans) and coconut. I also used the large jar of cherries. For the frosting, I did not use the butter, but I did make extra.
Great cookie bar for Christmas.