Cherry Pie Bars
These Cherry Pie Bars are everything you love about classic cherry pie — buttery crust, sweet-tart cherry filling, and a light vanilla glaze — baked into easy-to-serve squares! Perfect for potlucks, picnics, or family gatherings, this dessert brings old-fashioned flavor with modern convenience.
Ingredients:
For the Crust and Topping:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (optional, but adds great flavor)
- 3 cups all-purpose flour
- 1 tsp salt
For the Filling:
- 1 can (21 oz) cherry pie filling
For the Glaze:
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2–3 tbsp milk (to reach drizzling consistency)
Instructions:
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 15×10-inch baking pan or line it with parchment paper for easy removal. - Make the Batter:
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extract. - Add Dry Ingredients:
Gradually add flour and salt to the butter mixture, mixing until a thick, smooth batter forms. - Layer the Batter:
Spread about ⅔ of the batter evenly into the prepared pan — it will be thick, so use a spatula to press it evenly. - Add Cherry Filling:
Spoon the cherry pie filling evenly over the batter layer. Drop spoonfuls of the remaining batter over the top — it doesn’t need to cover completely; the cherries should peek through. - Bake:
Bake for 35–40 minutes, or until the edges are golden and the top is set. Let it cool completely in the pan. - Make the Glaze:
In a small bowl, whisk together powdered sugar, vanilla, and milk until smooth. Adjust the milk to reach a drizzling consistency. - Glaze and Serve:
Drizzle the glaze over the cooled bars. Once set, cut into squares and serve!
Pro Tips:
- Try swapping cherry pie filling with blueberry or apple for a fun twist.
- For a richer taste, use brown sugar in place of half the granulated sugar.
- These bars store well — refrigerate for up to 5 days or freeze for up to 2 months.
- For a bakery-style finish, dust lightly with powdered sugar before serving.
