Cherry Pie Bars

 

These delightful bars capture the sweet, nostalgic flavor of homemade cherry pie in an easy, portable form. A rich, buttery base and crumbly topping envelop a vibrant cherry filling, all finished with a delicate almond glaze. Perfect for potlucks, bake sales, or a simple family treat.

Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Servings: 24 bars

🧾 Ingredients

For the Crust & Topping:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• ¼ teaspoon almond extract

• 3 cups all-purpose flour

• 1 teaspoon salt

For the Filling:

• 2 cans (21 oz each) cherry pie filling

For the Glaze:

• 1 cup powdered sugar

• ½ teaspoon vanilla extract

• ½ teaspoon almond extract

• 2 tablespoons milk

👩‍🍳 Instructions

1. Prepare the Pan and Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10x15-inch jelly roll pan (or a 9x13-inch pan for thicker bars).

2. Make the Batter:
In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.

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

4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The batter will be thick.

5. Assemble the Layers:
Spread approximately two-thirds (about 3 cups) of the batter evenly into the bottom of the prepared pan.
Spoon the cherry pie filling over the batter, spreading it into a smooth, even layer.
Drop small spoonfuls of the remaining batter evenly over the cherry filling.

6. Bake:
Bake for 30-35 minutes (or 40-45 minutes if using a 9x13-inch pan), until the top is golden and a toothpick inserted into the cake portion comes out clean.

7. Cool:
Place the pan on a wire rack and allow the bars to cool completely.

8. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and almond extract until smooth. Add more milk, a teaspoon at a time, if a thinner consistency is desired.

9. Finish and Serve:
Drizzle the glaze over the completely cooled bars. Allow the glaze to set before cutting into squares and serving.

💡 Baker's Notes

• Pan Size Matters: Using a 9x13-inch pan will result in thicker, more cake-like bars and will require a longer baking time. Keep an eye on them and test for doneness with a toothpick.

• Room Temperature Ingredients: Using softened butter and room-temperature eggs is key to creating a smooth, well-emulsified batter that bakes evenly.

• Variations: Feel free to use other pie fillings like blueberry, apple, or peach for a different flavor. You can also omit the glaze for a less sweet option.