Cherry Pie Bars
Cherry Pie Bars make a delicious dessert any time of the year. Made with a thick buttery crust and canned cherry pie filling that tastes like cherry pie in a bar form!
Servings: 24 bars
Ingredients
Cherry Pie Bars
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 whole eggs at room temperature
- 1 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 21 ounces cherry pie filling
Icing
- 1 cup powdered sugar
- 2 tablespoons milk regular or low-fat
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees F and line a 9x13 inch baking dish with cooking spray or parchment paper. Set aside
- Using a stand mixer fitted with a paddle attachment or large bowl with an electric hand mixer, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add in eggs, one at a time until combined, then add 1 teaspoon of vanilla extract and almond extract. Continue to beat together until combined.
- In a medium bowl, whisk together the flour and salt. Slowly add the flour mixture to the wet mixture just mix just until combined, be sure to scrape down the sides of the bowl with a rubber spatula. Do not over-mix.
- Spread 3 cups of the batter into the bottom of the baking dish. Spread to evenly coat the bottom of the pan with a spatula or spoon.
- Top with the entire can of cherries, then spoon dollops of the remaining batter over the top of the cherries. You do not need to cover all of the cherries with the batter.
- Bake for 40-45 minutes or until the center is set and a toothpick comes out clean. Let the bars cool completely on a wire rack for about 30 minutes.
- In a small bowl, whisk together the powdered sugar, milk, and extracts until smooth. Drizzle the icing over the cooled cherry pie bars, then cut into 24 equal square bars. Enjoy!
Notes
Recipe adapted from Savory Experiments.