Description
These Cherry Pie Bars are an easy and delicious way to enjoy all the flavors of cherry pie without the hassle of rolling out a crust. Made with a soft, buttery base, a sweet cherry filling, and a crumbly topping, they are perfect for dessert, potlucks, or holiday gatherings.
Ingredients
Units
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For the Crust & Topping:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 cups all-purpose flour
- 1/2 tsp salt
For the Filling:
- 1 (21 oz) can cherry pie filling
- 1/2 tsp almond extract (optional, for extra flavor)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven & Prepare Pan – Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
- Make the Batter – In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, vanilla, and almond extract, and mix well. Gradually stir in the flour and salt until fully combined.
- Layer the Base – Spread ⅔ of the batter evenly into the prepared baking dish, smoothing it out with a spatula.
- Add the Cherry Filling – Evenly spread the cherry pie filling over the crust. If desired, stir almond extract into the filling before spreading.
- Add the Topping – Drop small spoonfuls of the remaining batter over the cherry filling, leaving some areas exposed.
- Bake – Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Make the Glaze – While the bars cool, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle & Serve – Once the bars have cooled slightly, drizzle the glaze over the top. Let them set before slicing into squares.
Notes
- You can use homemade cherry pie filling instead of canned for a fresher taste.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- For a crispier texture, bake for an extra 5 minutes.