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Spice & Easy Meal Starter Spice Mixes Are 25% Off With Code EASYSUMMER
Spice & Easy Meal Starter Spice Mixes Are 25% Off With Code EASYSUMMER

Test Kitchen Approved

Cherry Bonfire Bars

Cherry Bonfire Bars

Cherry Bonfire Bars

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

16 bars

Prep Time

10 Minutes

Cooking Time

40 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Classic cherry pie bars with a summer beach bonfire twist. Smoked spices add cozy complexity while caramelized marshmallows add sticky s'mores realness to this easy, crowd-pleasing dessert.

Ingredients

½ cup unsalted butter

½ cup granulated sugar



2 eggs


1 ½ cups all-purpose flour

1 can (21 oz.) cherry pie filling

¾ cup mini marshmallows

Savory Spice ingredients in this recipe

  • Bourbon Barrel Smoked Sugar

    Bourbon Barrel Smoked Sugar easily adds a sweet, smoky flavor to most sweet and savory dishes. Try finishing your baked goods off by topping with a...

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  • Black Label Reserve Smoked Salt & Pepper

    Get 10% off the purchase of any 3 shakers - mix & match your favorites! Black Label Reserve Smoked Salt & Pepper is cold-smoked over whiske...

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  • Pure Almond Extract

    Our baking extracts are getting an upgrade! The labels look different, but the flavors are the same. Find them at your local spice shop coming this...

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Directions

Step 1: Make dough

Preheat oven to 350 degrees. Grease a 9x9 baking pan and line with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, Bourbon Barrel Smoked Sugar, and Black Label Reserve Smoked Salt & Pepper for 5 to 7 min. until fluffy and lightened in color. Add eggs and Pure Almond Extract, one at a time, beating well after each addition. Gradually add flour and mix until just combined.

Step 2: Assemble and bake

Spread ⅔ of dough to evenly fill bottom of baking pan. Spread cherry pie filling in an even layer. Drop remaining ⅓ dough by teaspoonfuls over filling. Top with marshmallows. Bake for 40 min. or until marshmallows are golden brown and center is set. Cool completely in pan on a wire rack. Sprinkle with Black Label Reserve Smoked Salt & Pepper to taste, slice, and serve.