Cherry Pie Bars Recipe

These easy Cherry Pie Bars layer a buttery cookie base with cherry pie filling and a sweet almond glaze. The perfect grab and go dessert for potlucks and barbecues.

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Author: Jennifer Stewart

Ingredients

Cookie Base

1 cup unsalted butter softened (equal to 2 sticks)
1 ¾ cup granulated sugar
4 large eggs room temperature
1 teaspoon vanilla extract
¼ teaspoon almond extract
3 cups all purpose flour
½ teaspoon salt

Filling

42 ounces cherry pie filling same as (2) 21 oz cans

Glaze

1 cup powdered sugar
½ teaspoon vanilla extract clear
¼ teaspoon almond extract
2-3 tablespoons milk

Instructions

Preheat oven to 350 degrees. Spray a 15x10x1 baking pan with non-stick cooking spray or line with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in vanilla and almond extract just until combined.
Add salt to flour and whisk lightly to mix. Gradually add flour mixture to batter and beat until well combined.
Spread 3 cups of batter evenly into prepared baking pan saving the remaining batter for the top.
Spread pie filling evenly over batter. Drop remaining batter by tablespoon over the top of the cherry pie filling.
Bake 35-40 minutes or until golden brown. Remove from oven and cool on wire rack.
While cooing, combine the ingredients for glaze until smooth. Drizzle over bars.
Cut and serve or store in airtight container until ready to serve. Enjoy!

Notes

Bring your butter and eggs to room temperature so they creams up light and fluffy.
Spoon and level your flour. Scooping from the bag adds too much and makes the bars dense.
Grease the pan liberally or line with parchment so the bars release cleanly.
Use clear vanilla in the glaze for a bright white drizzle.
Cool the bars completely before glazing so it sets instead of soaking in.

Nutrition