Charleston Cherry Bars

These bar cookies feature a buttery crust and meringue-like top filled with chopped maraschino cherries and pecans.

Charleston Cherry Bars
Servings: 24 Yield: 24 bar cookies Prep 20 mins Bake 350°F 30 mins


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 bottle (10 ounces) red maraschino cherries, drained and chopped
  • 1 cup packed light-brown sugar
  • 1/2 cup chopped pecans

Make It

1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with butter or shortening.

2. In a small bowl, combine flour, baking powder and salt. Set aside. In a medium-size bowl, cream butter and granulated sugar about 2 minutes. Add 1 of the eggs and 1 egg yolk, reserving white. Mix well. Add vanilla and almond extracts. Blend in flour mixture until smooth.

3. Scatter dough into prepared pan. Pat down evenly with buttered fingers or a rubber spatula. Set aside.

4. Beat reserved egg white to stiff but moist peaks in a medium-size bowl. Pat cherries dry with a paper towel. Stir in cherries and light-brown sugar until combined. Spread over prepared crust in pan. Sprinkle with chopped pecans.

5. Bake at 350 degrees F for 30 minutes. Cool cookie completely in pan on rack before cutting into bars and serving.