Cherry Pie Bars are a delightful twist on the classic cherry pie—easier to make, easier to serve, and just as delicious. With a buttery shortbread-style crust, a sweet-tart cherry pie filling, and a drizzle of almond-vanilla glaze, these bars are perfect for potlucks, holidays, or anytime you want a nostalgic dessert without the fuss of rolling out pie dough. Baked in a sheet pan and cut into squares, they’re ideal for feeding a crowd and transporting with ease.
Ingredients:
For the Dough:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 teaspoon salt
- 4 large eggs
- 1½ teaspoons vanilla extract
- ¾ teaspoon almond extract
- 3 cups all-purpose flour
For the Filling:
- 2 cans (21 ounces each) cherry pie filling
For the Glaze:
- 1 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2–3 tablespoons milk (adjust for consistency)
Instructions:
1. Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 15x10x1-inch jelly roll pan or line it with parchment paper.
2. Make the Dough
- In a large mixing bowl, cream together the softened butter, sugar, and salt using a hand or stand mixer. Beat for 5–7 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and almond extracts.
- Gradually add the flour, mixing until fully incorporated. Scrape down the sides and bottom of the bowl to ensure even mixing.
3. Assemble the Bars
- Spread 3 cups of the dough evenly into the prepared pan to form the base layer.
- Spoon the cherry pie filling evenly over the dough.
- Drop the remaining dough by teaspoonfuls over the top of the filling. No need to spread it—these dollops will bake into a beautiful, rustic topping.
4. Bake
- Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbling.
- Remove from the oven and let cool completely in the pan on a wire rack.
5. Make the Glaze
- In a small bowl, whisk together the confectioners’ sugar, vanilla extract, almond extract, and enough milk to reach a drizzling consistency.
- Once the bars are completely cool, drizzle the glaze over the top using a spoon or piping bag.
6. Slice and Serve
- Cut into squares or rectangles and serve.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Tips & Variations:
- Pan Size Matters: A jelly roll pan is ideal for this recipe. If using a 9×13-inch pan, reduce the dough and filling by about one-third and adjust the baking time.
- Fruit Variations: Swap cherry pie filling for blueberry, apple, or peach for a different flavor.
- Add Crunch: Sprinkle sliced almonds or chopped pecans over the top before baking.
- Make Ahead: These bars can be made a day in advance and stored covered until ready to serve.
Why You’ll Love It:
- Easy to Make: No rolling or chilling dough required.
- Feeds a Crowd: Perfect for parties, bake sales, or holiday gatherings.
- Classic Flavor: All the nostalgia of cherry pie in a convenient bar form.
- Customizable: Use your favorite pie filling or add a crumble topping.
These Cherry Pie Bars are a sweet, buttery, and fruity treat that’s as easy to make as it is to love. Whether you’re baking for a celebration or just because, this recipe is sure to become a go-to favorite. Want a version with fresh cherries or a crumb topping next? 🍒🥧