Canterbury Cherry Bars - Kraft Recipes Top
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Canterbury Cherry Bars

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Makes 3 doz. or 36 servings, 1 bar each.

See how life is like a bowl of cherries with these Canterbury Cherry Bars! Your whole family will love these delicious cherry bars, featuring cream cheese!

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat cream cheese and butter in large bowl with electric mixer on medium speed until creamy. Add brown sugar; beat until light and fluffy. Add egg; mix well. Blend in honey; set aside. Combine flour, baking powder, cinnamon and nutmeg. Gradually add to cream cheese mixture, beating well after each addition. Stir in 1/2 cup of the cherries, the pecans and raisins.
  • Spread into greased and floured 15x10x1-inch baking pan.
  • Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Mix powdered sugar, milk and vanilla. Drizzle over warm bars. Top with the remaining 1/2 cup cherries. Cool completely. Cut into 36 bars.

Special Equipment Needed

Size Wise

Looking for something sweet? One serving of this treat will hit the spot when served with a cold glass of fat free milk.


Prepare as directed, substituting candied fruit for the maraschino cherries and adding 1 tsp. salt to the flour mixture.


  • Makes 3 doz. or 36 servings, 1 bar each.

Nutritional Information

Serving Size Makes 3 doz. or 36 servings, 1 bar each.
Calories 160
Total fat 7g
Saturated fat 3g
Cholesterol 20mg
Sodium 65mg
Carbohydrate 24g
Dietary fiber 0.8079g
Sugars 18g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is an excellant fruit cake substitute! This is an excellant fruit cake substitute! Great for those who do not like candied fruit.
Date published: 2002-12-10
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