4-Ingredient Chocolate Cherry Bars

4-Ingredient Chocolate Cherry Bars

This little pan of 4-ingredient chocolate cherry bars is what my husband calls our “date night classic.” I started making them back in the late ’80s when money was tight and dessert needed to be simple, quick, and special. It’s the kind of Midwest pantry recipe you can pull together in minutes: a boxed cake mix, a can of cherry pie filling, a couple of eggs, and some chocolate chips.

No frosting, no fuss—just a fudgy, cherry-studded bar that bakes up in a foil-lined pan and makes the whole kitchen smell like a small-town church supper. To this day, my hubby asks for these more than anything else I make.

Let the bars cool until just slightly warm, then cut them into squares right in the foil-lined pan. They’re lovely served plain with a cup of coffee after dinner, or dressed up for date night with a scoop of vanilla ice cream or a dollop of whipped cream.

A drizzle of chocolate syrup over the top turns them into a restaurant-style dessert without any extra work. They also travel well for potlucks or card night—just lift the foil out of the pan, set it on a cutting board, and let everyone help themselves.

Servings

12 servings

Ingredients

• 1 (15.25–16.5 oz) box chocolate cake mix (devil’s food or regular chocolate)
• 2 large eggs
• 1 (21 oz) can cherry pie filling
• 1 cup semi-sweet chocolate chips

Directions

1. Line a 9×13-inch baking pan with aluminum foil, letting some hang over the edges to make a sling. Lightly grease the foil with butter or nonstick spray.
2. Preheat your oven to 350°F (175°C).
3. In a large mixing bowl, combine the dry chocolate cake mix and eggs. Stir with a sturdy spoon until the eggs are mostly incorporated. The mixture will be thick and crumbly.
4. Add the entire can of cherry pie filling, including the syrup. Stir until fully combined and no dry pockets of cake mix remain. The batter will be thick, glossy, and studded with cherries.

5. Pour the batter into the prepared pan and spread evenly into the corners with a spatula.
6. Sprinkle the chocolate chips evenly over the top, pressing them lightly into the batter so they adhere while remaining visible.
7. Bake for 25–30 minutes, or until the edges are set and lightly pulling away from the foil. A toothpick inserted in the center should come out with moist crumbs but not wet batter.

8. Place the pan on a wire rack and allow the bars to cool completely. They will continue to firm up as they cool.
9. Use the foil sling to lift the bars from the pan. Transfer to a cutting board and cut into 12 squares.
10. Serve immediately or store covered at room temperature for up to 3 days.

Variations & Tips

For a richer chocolate flavor, use a dark chocolate or extra-fudgy cake mix and substitute dark chocolate chips for the semi-sweet chips.

If you enjoy a little crunch, add 1/2 cup chopped walnuts or pecans along with the chocolate chips. White chocolate chips also make a delicious variation and create a beautiful contrast with the cherries.

For a lighter texture, beat the eggs separately until frothy before mixing them into the cake mix, then gently fold in the cherry pie filling.

To make a smaller batch, halve the recipe and bake in an 8×8-inch foil-lined pan, checking for doneness after about 22 minutes.

These bars freeze beautifully. Cool completely, cut into squares, wrap individually, and store in a freezer-safe bag. Thaw at room temperature and warm slightly before serving for an easy dessert anytime.