Cherry Bars

Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Mix in the vanilla and almond extract just until combined. Then add the dry mixture to the wet mixture, mixing just until combined. Scrape down the bowl and beaters as needed. Spread all but 1 cup of the dough into a well-greased 9×13-inch pan using an offset spatula.

Spread the cherry pie filling over the batter. Drop the remaining batter by rounded tablespoons onto the cherry pie filling. Bake for 30-35 minutes or until golden brown. Remove the pan to a wire rack to fully cool for at least 1 hour up to overnight. Whisk together the powdered sugar, vanilla extract, almond extract, and enough milk to reach the desired consistency in a small bowl. Drizzle over the fully cooled bars.

Tips for making Cherry Pie Bars

If possible, use premium cherry pie filling or, better yet, homemade cherry pie filling if you have the fruit and the time.
Real butter is absolutely essential for making the crust delicious.
Use pure vanilla and almond extract. It is well worth the added expense.
You can easily substitute blackberry, blueberry, peach, or apple pie filling, as my late mother used to say to each his own.
Bake the bars until the edges are bubbling and the top is golden brown.
Please wait until the bars are cooled to room temperature to drizzle them with the glaze.

Storage

Store the bars in an airtight container in the fridge for up to 4 days. Enjoy them chilled or warmed. Reheat individual slices in the microwave for 20 seconds at 70-80% power to take the chill off. To reheat the whole pan, cover it loosely with aluminum and place it in a 300-degree oven for 10-15 minutes or until warm.

How to freeze Cherry Pie Bars?

To freeze, first fully cool. Then slice into bars and place on a parchment-covered baking sheet with space between the bars. Place on a level surface in the freezer until fully frozen. This technique is known as flash freezing. This will allow you to remove as many or as few bars as you want since they will not be frozen together. Once frozen, place in a sturdy freezer container with wax paper or parchment paper between the layers and freeze for up to 3 months. Defrost in the refrigerator overnight

The weekend is coming. It is the perfect time to make your loved ones a special treat. These Cherry Pie Bars will leave you and yours with a smile on your face and a song in your heart.

Cherry Pie Bars

Easy to make Cherry Pies bars with a buttery base and topping and an easy glaze. These delectable bars are the perfect flavor balance of tart and sweet. Make your family a batch today, and they will be singing your praises.

Course: Dessert

Cuisine: American

Prep Time: 15minutes

Cook Time: 35minutes

Servings: 12 servings

Calories: 309kcal

Ingredients

2 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
3/4 cup unsalted butter softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 21-ounce can of cherry pie filling

Glaze

1 cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract
2-3 tablespoons milk half n half, or water (see notes)

Instructions

Preheat oven to 350 degrees. Grease or spray a 9×13-inch baking dish with nonstick cooking spray.
Whisk together the flour, salt, baking soda, and baking powder in a medium bowl. In a large bowl, using a handheld mixer on medium speed, cream the butter and sugar until light and fluffy.
Reduce the speed to low and add the eggs one at a time, mixing just until incorporated. Mix in the vanilla and almond extract just until combined. Add the dry mixture to the wet mixture mixing just until combined. Scrape down the bowl and beaters as needed.
Spread all but 1 cup of the batter into the prepared pan using an offset spatula. Spread the cherry pie filling over the batter. Drop the remaining batter by rounded tablespoons onto the cherry pie filling.
Bake for 30-35 minutes or until golden brown. Remove the pan to a wire rack to fully cool for at least 1 hour up to overnight.
In a small bowl, whisk together the powdered sugar, vanilla extract, almond extract, and milk. Drizzle over the fully cooled bars.

Notes

If possible, use premium cherry pie filling or, better yet, fresh if you have the fruit and the time.
Real butter is absolutely essential for making the crust delicious.
Use pure vanilla and almond extract. It is well worth the added expense.
You can easily substitute blackberry, blueberry, peach, or apple pie filling. As my late mother used to say to each his own.
Bake the bars until the edges are bubbling and the top is golden brown.
Wait until the bars are cooled to room temperature to drizzle them with the glaze.
Store the bars in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20 seconds at 70-80% power to take the chill off.

Nutrition

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