Description
These Easy Cherry Pie Bars combine a tender, buttery crust with sweet and tart cherry pie filling, making a delightful and convenient dessert perfect for any occasion. With a simple preparation and baking process, these bars are a crowd-pleaser that can be served at gatherings or enjoyed as a sweet treat at home.
Ingredients
Scale
For the Dough
- 1 cup softened butter
- 1 cup sugar
- 2 large eggs (room temperature)
- 1 tsp almond extract
- 2 ½ cups all-purpose flour
- ½ tsp salt
For the Filling
- 1 (21 oz) can cherry pie filling
For the Glaze
- Confectioners’ sugar (about ¾ cup)
- ¼ tsp almond extract
- ½ tsp vanilla extract
- 1-2 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bars evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This ensures a tender crust.
- Add Eggs and Extracts: Add the eggs one at a time, mixing thoroughly after each addition, then stir in almond and vanilla extracts for flavor.
- Combine Dry Ingredients: In another bowl, whisk the flour and salt together; gradually incorporate this into the wet ingredients until just combined, avoiding overmixing for a tender texture.
- Press Dough Base: Press half of the dough evenly into a greased 9×13 inch baking pan to form the crust base.
- Add Cherry Filling: Spread the cherry pie filling evenly over the pressed dough to ensure balanced flavor in every bar.
- Top with Remaining Dough: Drop spoonfuls of the remaining dough over the filling, allowing some of the cherry filling to peek through for a rustic look.
- Bake: Bake the bars in the preheated oven for 35–40 minutes, or until the top is golden brown and the filling is bubbling.
- Cool and Glaze: Allow the bars to cool completely, then drizzle with a glaze made from confectioners’ sugar, almond extract, vanilla, and milk to add sweetness and shine.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the flour to keep the bars tender.
- You can substitute almond extract with vanilla extract if desired.
- For a thicker glaze, reduce the amount of milk added.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
