These sweet cherry bars are packed with chunks of cherries and melted milk chocolate chips! Perfect for an easy baking project!
Cherry season is in full swing right now and other than my kids just eating them as they are, I thought I'd try to update an older recipe that I posted here in 2014. I made the recipe easier, taking out some steps that weren't totally necessary. The end result is an 8x8 pan of soft cherry bars packed with melted chocolate chips. The consistency is lighter than a brownie and a bit more like a coffee cake without the crumble topping!
Tips for making these cherry bars
- Make sure your butter is at room temperature, it'll cream together with the brown sugar much better than cold butter would.
- Use Bing cherries which are the most common and come colored with deep dark burgundy colored skins.
- I used milk chocolate chips for my cherry bars but you could use dark chocolate or even butterscotch chips.
- Serve warm with a dollop of vanilla ice cream on top.
- Using dark brown sugar will enhance the caramel flavor, but light brown sugar can be substituted.
FAQ's about making these bars
Can I freeze them? Yes you can. Wrap them in a sealed container and freeze for up to one month.
Do I need to use a cherry pitter to get rid the pits? No, you can use your fingers which I find better and less messy.
Can I use frozen cherries? Yes, but lay them onto a paper towel and get pat dry to get rid of any excess water.
Can I add nuts? Great idea! I'd definitely go with chopped almonds.
What other fruit could I use if I don't like cherries? Chopped peaches, apricots, apples and plums would work well. You don't want to use a fruit that will end up being too soft.
