“I’ve been making this for years and people lose their mind over this every single time…”

 

Cherry Pie Bars

These Cherry Pie Bars capture all the beloved flavor of a homemade cherry pie in an easy, shareable form. A rich, buttery base and tender topping envelop a sweet-tart cherry filling, all finished with a delicate almond-vanilla glaze.

• ⏰ Prep Time: 20 minutes

• ⏰ Bake Time: 30-35 minutes

• ⏰ Cooling Time: 1 hour

• 🍽️ Yields: 24 bars (15x10-inch pan)

🧾 INGREDIENTS

For the Crust & Topping:

• 1 cup (2 sticks / 226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• ¼ teaspoon almond extract

• 3 cups (375g) all-purpose flour

• 1 teaspoon salt

For the Filling:

• 2 cans (21 oz / 595g each) cherry pie filling

For the Glaze:

• 1 cup (120g) powdered sugar

• ½ teaspoon vanilla extract

• ½ teaspoon almond extract

• 2 tablespoons milk (adjust for desired consistency)

👩‍🍳 INSTRUCTIONS

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 15x10x1-inch jelly roll pan (or a 9x13-inch pan for thicker bars).

2. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light, pale, and fluffy.

3. Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition to fully incorporate. Mix in the vanilla and almond extracts.

4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a thick, cohesive batter forms. Avoid overmixing.

5. Assemble the Layers:

   • Spread approximately 3 cups of the batter evenly into the bottom of the prepared pan. This forms the crust.

   • Spoon the cherry pie filling over the crust and spread it into a smooth, even layer.

   • Drop remaining batter by spoonfuls evenly over the cherry filling. It does not need to be perfect—the batter will spread as it bakes.

6. Bake: Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. (*Note: If using a 9x13-inch pan, baking time may increase to 40-50 minutes.*)

7. Cool Completely: Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely in the pan before glazing and cutting.

8. Make the Glaze: In a small bowl, whisk the powdered sugar, vanilla extract, almond extract, and milk until smooth. If the glaze is too thick, add more milk, one teaspoon at a time. If it's too thin, add a bit more powdered sugar.

9. Glaze and Serve: Drizzle the finished glaze over the completely cooled bars. Allow the glaze to set for 10-15 minutes, then cut into squares and serve.

💡 Pro Tips:

• Pan Size: For thicker, more cake-like bars, a 9x13-inch pan works perfectly but requires a longer baking time. Keep an eye on them and test with a toothpick for doneness.

• Flavor Twist: Feel free to use other pie fillings like apple, blueberry, or peach for a different flavor.

• Texture: For a delightful crunch, sprinkle sliced almonds over the glaze before it sets.