With three layers this is a great slice; a sweet baked base, with a chunky cherry and walnut centre then topped off with a smooth vanilla icing.
What a great addition to any sweet tray. I add a little maraschino cherry juice instead of water in the icing. - 11 Nov 2005 (Review from Allrecipes USA and Canada)
I often make tray bakes for sharing with colleagues when I have ingredients to use up. This was a huge success and I had four requests for the recipe. I used an jar of cherries in kirsch left over from Christmas, and made up the icing with the leftover kirsch/cherry liquid. If you make up the icing in the quantities specified, it just sinks into the cake, so use much more icing sugar (at least triple) if you like yours thick! - 04 Jun 2006 (Review from Allrecipes USA and Canada)
I made these yesterday and they are truly delicious and easy to make. Cutting them into bite size pieces is a great idea as they are very rich - but oh so yummy! I followed the suggestion to use cherry juice instead of water in the icing. I love the pretty pink color and extra cherry flavor. I also used almond extract instead of vanilla. I always add almond extract to a cherry pie and thought it would enhance the flavor here as well - and it did. I doubled the recipe, used a 9 x 13 pan and it came out just fine. I didn't double the icing as I thought a glaze was all that was needed on these rich and deicious bars. Thanks for a new holiday favorite, Karen!!! - 04 Dec 2004 (Review from Allrecipes USA and Canada)