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Cherry Pie Bars Recipe

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These Cherry Pie Bars are a delightful twist on the classic cherry pie, featuring a buttery, tender crust topped with luscious cherry pie filling and a sweet vanilla-almond glaze. Perfect for potlucks, dessert tables, or a sweet treat any time of year, these bars bake up golden and provide the perfect balance of fruity and creamy flavors.

Ingredients

For the Dough

  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour

Filling

  • 2 cans (21 ounces each) cherry pie filling

Glaze

  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons 2% milk

Instructions

  1. Create the dough: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, sugar, and salt together until the mixture is light and fluffy, which typically takes five to seven minutes. Next, add the eggs one at a time, beating well after each addition to ensure proper incorporation. Beat in both the vanilla and almond extracts. Gradually mix in the flour, making sure to scrape down the bowl’s sides and bottom with a rubber spatula to combine all ingredients evenly.
  2. Preheat the oven: Set your oven temperature to 350°F (175°C) and allow it to fully preheat while you prepare to assemble the bars.
  3. Assemble the cherry pie bars: Grease a 15x10x1-inch jelly-roll baking pan thoroughly. Spread 3 cups of the prepared dough evenly into the bottom of the pan. Next, evenly spread the cherry pie filling over the dough layer. Finally, drop the remaining dough in teaspoon-sized dollops over the top of the cherry filling. There’s no need to spread these dollops out; they will bake into rustic, golden peaks.
  4. Bake the bars: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the bars turn golden brown. To avoid mess, place a larger baking sheet on a rack beneath the pan to catch any bubbling over during baking.
  5. Cool the bars: Once baked, remove the bars from the oven and cool them completely in the pan on a wire rack to room temperature before adding the glaze.
  6. Prepare the glaze: In a small bowl, whisk together the confectioners’ sugar, vanilla extract, almond extract, and 2 tablespoons of 2% milk. Add more milk, one teaspoon at a time, as needed to achieve a smooth, drizzle-able consistency.
  7. Glaze the bars: Drizzle the prepared glaze evenly over the cooled cherry pie bars. Allow the glaze to set before cutting the bars into approximately 5 dozen pieces for serving.

Notes

  • Use a jelly-roll pan with tall sides as specified to ensure the bars hold their shape well during baking.
  • Placing a baking sheet under the pan during baking helps catch any spills or cherry filling that may bubble over, making cleanup easier.
  • Make sure the eggs are at room temperature before mixing to ensure a smooth batter and even rise.
  • Let the bars cool completely before glazing to prevent the glaze from melting and running off the bars.
  • If you prefer a thicker glaze, reduce the amount of milk slightly; add more milk for a thinner glaze.

Find it online: https://cookedbysarah.com/cherry-pie-bars-recipe/