Easy Cherry Pie Bars (Print version)
Tender buttery layers with sweet cherry filling and vanilla glaze make these bars an irresistible dessert.
# What you'll need:
→ For the Dough
01 - 1 cup unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs
04 - 1 tsp vanilla extract
05 - 1/2 tsp almond extract
06 - 3 cups all-purpose flour
07 - 1/2 tsp salt
→ For the Filling
08 - 1 can cherry pie filling (21 oz)
→ For the Glaze
09 - 1 cup powdered sugar
10 - 2-3 tbsp milk
11 - 1/2 tsp vanilla extract
# How to make it:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper for easy removal.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
03 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla and almond extracts, mixing well.
04 - In a separate bowl, whisk together the all-purpose flour and salt until evenly distributed.
05 - Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
06 - Spread approximately two-thirds of the dough evenly into the prepared pan, using a spatula to smooth the top surface.
07 - Spoon the cherry pie filling evenly over the dough layer, spreading to create a uniform topping.
08 - Drop small spoonfuls of the remaining dough over the cherry filling, leaving gaps for the cherries to remain visible.
09 - Bake for 30-35 minutes, or until the top is lightly golden brown and the edges are set.
10 - Allow the bars to cool completely in the pan on a wire rack before applying the glaze.
11 - Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust milk as needed for desired consistency.
12 - Drizzle the glaze evenly over the cooled bars. Allow the glaze to set completely before slicing into 16 bars.
# Expert suggestions:
01 -
- The tender, cookie like crust is somehow both sturdy enough to hold together and melt in your mouth soft
- These bars feed a crowd effortlessly without the mess of slicing pie at a potluck
- The almond extract creates this subtle bakery flavor that makes people think you bought them somewhere special
02 -
- Do not try to spread the top dough layer or you will pull up the cherry filling and create a marbled mess instead of distinct layers
- These absolutely must cool completely before adding the glaze, or it will melt right into the warm bars and disappear
- The glaze should be thick enough to hold its shape but thin enough to drizzle, so adjust the milk one teaspoon at a time
03 -
- If your dough feels too sticky to handle, refrigerate it for 15 minutes before pressing into the pan
- A small offset spatula makes spreading the cherry filling much easier than using a regular spoon