Description
Discover the delightful simplicity of these Irresistibly Easy Cherry Pie Bars, a perfect dessert combining a buttery, tender crust with vibrant cherry pie filling, topped with a sweet glaze. This recipe yields 12 generously sized bars, ideal for sharing at any gathering or enjoying as a sweet treat any time.
Ingredients
Scale
Crust and Dough
- 1 cup Real Butter, softened
- 1 cup Granulated Sugar
- 2 Eggs, room temperature
- 2 ½ cups All-Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Pure Almond Extract
- 1 teaspoon Vanilla Extract
Filling
- 1 can (21 oz) Canned Cherry Pie Filling
Glaze
- 1 cup Confectioners’ Sugar
- 1 teaspoon Pure Almond Extract
- ½ teaspoon Vanilla Extract
- Milk, as needed for glazing consistency
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 15×10×1-inch baking pan to ensure easy removal of the bars after baking.
- Cream Butter and Sugar: Using an electric mixer, cream together 1 cup softened butter and 1 cup granulated sugar until the mixture is fluffy and light, crucial for a tender crust texture.
- Add Eggs and Extracts: Beat in 2 room-temperature eggs one at a time, then add 1 teaspoon almond extract and 1 teaspoon vanilla extract, mixing thoroughly after each addition to incorporate flavor and richness.
- Form the Dough: Gradually combine 2 ½ cups all-purpose flour and ½ teaspoon salt into the mixture, stirring until a soft dough forms.
- Press Base Layer: Press half of the dough evenly into the greased baking pan, forming the base layer for your cherry bars.
- Spread Cherry Filling: Evenly spread the entire 21 oz can of cherry pie filling over the dough layer in the pan.
- Add Top Dough Pieces: Dollop the remaining dough in small pieces over the cherry filling, distributing it evenly.
- Bake: Place the baking pan in the preheated oven and bake for 35 to 40 minutes, or until the crust turns golden brown.
- Cool: Allow the bars to cool completely on a wire rack after baking to set the filling and crust.
- Prepare Glaze: In a small bowl, mix 1 cup confectioners’ sugar with 1 teaspoon almond extract, ½ teaspoon vanilla extract, and enough milk to achieve a smooth, spreadable glaze consistency. Drizzle or spread over cooled bars as desired.
Notes
- Ensure butter and eggs are at room temperature for optimal mixing and texture.
- Do not overwork the dough once the flour is added to keep the crust tender.
- Adjust milk quantity in glaze slowly to avoid a glaze that’s too runny.
- Allow bars to cool thoroughly before glazing to prevent melting the glaze.
- Cherry pie filling can be substituted with your favorite canned fruit filling for variety.
