Description
Cherry Pie Bars offer a delightful twist on classic cherry pie, featuring a buttery crust layered with sweet cherry pie filling and topped with a smooth glaze. Perfect for dessert lovers, these bars are easy to make in a 9×13 inch pan and bake to golden perfection.
Ingredients
Scale
Crust and Filling
- 1 cup softened unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 (21-ounce) cans cherry pie filling
Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons milk
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit. Prepare a 9 x 13 x 2-inch baking pan by spraying it with pan spray and set it aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup softened unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract and ¼ teaspoon almond extract to infuse flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Gradually add the flour mixture to the butter mixture, mixing until fully combined to form the batter.
- Assemble the Bars: Spread 3 cups of the batter evenly over the bottom of the prepared baking pan. Spread the cherry pie filling from the 2 (21-ounce) cans evenly over the batter layer. Use the remaining batter and drop small dollops evenly over the top of the cherry filling.
- Bake: Bake in the preheated oven for 40 minutes or until the top is lightly golden brown and a toothpick inserted in the center comes out clean. If using a larger 15 x 10-inch pan, bake for about 30 minutes. Allow bars to cool completely in the pan.
- Prepare the Glaze: While bars cool, whisk together 1 cup powdered sugar, ½ teaspoon vanilla extract, ½ teaspoon almond extract, and 2 tablespoons milk until smooth.
- Glaze and Serve: Drizzle the glaze evenly over the cooled bars. Cut into 24 bars and serve.
Notes
- For best results, use room temperature butter and eggs for easier mixing.
- You can substitute cherry pie filling with other fruit fillings such as blueberry or apple for variation.
- If you prefer a thicker glaze, reduce the milk to 1 tablespoon.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To make cutting easier, chill bars before slicing.
- Make sure to cool the bars completely before glazing to prevent the glaze from melting.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
