Cherry Pie Bars Recipe
These easy cherry pie bars have a buttery vanilla-almond crust, a bright cherry filling, and a sweet glaze drizzled over the top.
Ingredients
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 21-ounce can cherry pie filling
Glaze
- 1 cup powdered sugar
- 1½ tablespoons milk plus more as needed
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray or line it with parchment paper.
- Beat the softened butter and granulated sugar for two to three minutes, until light and fluffy.
- Add the eggs one at a time, mixing after each addition. Mix in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture and mix on low just until combined.
- Spread about two-thirds of the batter into the prepared baking pan.
- Spoon the cherry pie filling over the batter and spread it gently, leaving a small border around the edges.
- Drop spoonfuls of the remaining batter evenly over the cherry filling.
- Bake for 35 to 40 minutes, until the exposed batter is lightly golden and the center is set.
- Cool completely in the pan.
- Whisk together the powdered sugar, milk, and almond extract until smooth. Add a little more milk if needed.
- Drizzle the glaze over the cooled bars and allow it to set for 15 to 20 minutes.
- Cut into 16 squares and serve.
Notes
- Make sure the butter is softened rather than melted so it creams properly with the sugar.
- Don’t overmix the batter once the flour is added.
- Allow the bars to cool completely before slicing. The cherry filling thickens as it cools, giving you cleaner pieces.
- For an easy flavor variation, substitute blueberry, apple, peach, or strawberry pie filling for the cherry filling.
- Store covered at room temperature for up to two days or in the refrigerator for up to five days. The unglazed bars can also be frozen for up to two months.