Why You’ll Love This Recipe
- Only four ingredients: Cake mix, eggs, cherry pie filling, and chocolate chips.
- One-bowl preparation: No mixer needed.
- Quick assembly: Stir, spread, top, and bake.
- Chocolate and cherry flavor: A familiar combination with plenty of richness.
- Easy serving: Cut into large squares or smaller dessert bites.
Ingredients You’ll Need
Chocolate Cake Mix
Use one 15.25–16.5-ounce box of devil’s food or regular chocolate cake mix.
Add the mix dry. You do not need the oil, water, or other ingredients listed in the cake preparation directions on the box.
Eggs
Two large eggs bind the mixture and provide structure as the bars bake.
Cherry Pie Filling
Use one 21-ounce can of cherry pie filling, including all the cherries and syrup. The thick filling supplies moisture and sweetness.
Plain canned cherries or cherry juice are not direct substitutes.
Semisweet Chocolate Chips
One cup of semisweet chocolate chips creates a chocolate topping without needing separate frosting.
Sprinkle them evenly so each square gets a few.
How to Make Chocolate Cherry Bars
1. Prepare the Pan and Oven
Preheat the oven to 350°F (175°C).
Line a 9-by-13-inch baking pan with aluminum foil, leaving an overhang on two sides. Lightly grease the foil to help the cooled bars release.
2. Combine the Cake Mix and Eggs
Place the dry cake mix and eggs in a large bowl. Stir with a sturdy spoon until the eggs are mostly incorporated.
The mixture will look thick and somewhat crumbly at this stage.
3. Fold in the Cherry Filling
Add the entire can of cherry pie filling. Gently fold and stir until no dry pockets remain.
Scrape the bottom of the bowl carefully, where dry cake mix can collect. Some cherries may break during mixing, but avoid crushing them unnecessarily.
4. Spread the Batter
Transfer the batter to the prepared pan. Spread evenly into the corners and smooth the surface.
5. Add Chocolate Chips
Sprinkle the chips over the batter. Press them in very lightly so they stay in place while remaining visible on top.
6. Bake
Bake on the center rack for 25–30 minutes. The edges should be set, and the center should look just set.
Test with a toothpick in a spot without a visible chocolate chip or cherry. Moist crumbs are fine, but wet batter means the bars need more time.
7. Cool Completely
Place the pan on a wire rack and let the bars cool completely.
Use the foil overhang to lift them onto a cutting board, then cut into 12 squares.
Tips for the Best Results
Use the Whole Can of Filling
The syrup is part of the recipe’s moisture balance. Do not drain it.
Skip the Cake Box Additions
Prepare the bars with only the four listed ingredients.
Mix Thoroughly but Gently
Eliminate dry cake mix pockets while keeping some cherry pieces intact.
Spread Evenly
An even layer helps the center and edges finish baking at a similar time.
Check Early
Begin checking at 25 minutes. Overbaking can dry the edges before you notice a change in the center.
Cool Before Cutting
Warm bars are delicate, and the chocolate chips remain soft. Cooling helps the squares hold their shape.
Optional Variations
Dark Chocolate Chips
Replace semisweet chips with dark chocolate chips for a stronger chocolate flavor.
Mini Chocolate Chips
Use mini chips for more evenly distributed chocolate across the surface.
Add Almond Extract
A small amount of almond extract complements the cherries. Use sparingly because its flavor is strong.
Add Nuts
Sprinkle a modest handful of chopped walnuts or pecans over the batter with the chocolate chips.
Extract and nuts are optional additions beyond the original four ingredients.
Serving Ideas
Serve the bars plain at room temperature or add a spoonful of whipped cream.
For a richer dessert, pair a square with vanilla ice cream. Smaller pieces also fit nicely on a mixed dessert platter.
Make-Ahead and Storage
These bars are convenient to bake a day ahead. Cool completely before covering so moisture does not collect inside the container.
Store covered at cool room temperature for up to three days.
For longer storage, wrap individual squares and freeze in an airtight container for up to two months for best quality. Thaw while wrapped before serving.
Frequently Asked Questions
Are these brownies or cake bars?
They are moist, cake-like dessert bars. The cake mix gives them a softer crumb than a traditional dense brownie.
Can I use devil’s food cake mix?
Yes. Devil’s food or regular chocolate cake mix works within the listed package-size range.
Do I drain the cherry pie filling?
No. Add the cherries and all the syrup.
Can I use fresh cherries?
Fresh cherries do not provide the thick, sweet liquid supplied by pie filling. They are not a direct substitute in this recipe.
Do I need a mixer?
No. A sturdy spoon or spatula is enough and helps keep the cherries from breaking apart too much.
Why does my toothpick look wet?
It may have touched melted chocolate or a cherry. Test another spot before deciding whether the batter needs more baking.
Can I make smaller portions?
Yes. Cut the cooled pan into 24 smaller squares instead of 12.