These cherry wink bars are delightfully nostalgic, soft and buttery with a golden, crisp cornflake crust. Maraschino cherries and dates add a candy-like chew, balanced by the nutty richness of pecans and coconut.
cooking spray
2/3 cup unsalted butter, at room temperature
1 1/4 cups white sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped pecans
1/2 cup chopped dried pitted dates
1/2 cup sweetened shredded coconut
1/2 cup chopped red maraschino cherries, plus 12 whole cherries, quartered and patted dry, divided
2 cups crushed cornflakes cereal, such as Kellogg’s Corn Flakes®, divided
Gather all ingredients.
Preheat the oven to 350 degrees F (180 degrees C).. Coat a 9x13-inch baking pan with cooking spray, and line with parchment paper, leaving a 2-inch overhang on long sides.
Beat butter and sugar with an electric mixer in a large bowl on medium speed until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla until combined.
Whisk flour, baking powder, baking soda, and salt together in a separate bowl. Gradually add to butter mixture; beat on medium speed until just combined, about 1 minute. Fold in pecans, dates, coconut, and chopped maraschino cherries.
Sprinkle half the crushed cornflakes evenly in the bottom of the prepared pan. Dollop dough evenly over cornflakes; press gently using wet hands into an even layer, about 1/2 inch to 3/4 inch thick.
Sprinkle remaining 1 cup crushed cornflakes evenly over top, pressing lightly to adhere. Top evenly with quartered maraschino cherries.
Bake in the preheated oven until edges are set and center no longer appears wet, 28 to 30 minutes. Bars should be lightly golden and slightly puffed.
Cool completely in pan on a wire rack, 1 hour and 30 minutes to 2 hours. Cut into 8 (3 1/4x4 1/2 inch) bars.
