Easy Cherry Pie Bars (Printable)
Buttery golden layers filled with sweet cherries and drizzled with vanilla glaze. Perfect for sharing.
# What You Need:
→ Dough Components
01 - 1 cup unsalted butter, softened to room temperature
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs
04 - 1 tsp pure vanilla extract
05 - 1/2 tsp almond extract
06 - 3 cups all-purpose flour
07 - 1/2 tsp salt
→ Cherry Filling
08 - 1 (21 oz) can cherry pie filling
→ Vanilla Glaze
09 - 1 cup powdered sugar
10 - 2-3 tbsp milk
11 - 1/2 tsp vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with butter or cooking spray, then line with parchment paper for easy removal.
02 - In a large mixing bowl, beat softened butter and granulated sugar together on medium-high speed until pale and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing well after each addition. Scrape down bowl sides, then incorporate vanilla and almond extracts until fully combined.
04 - In a separate bowl, whisk together flour and salt until evenly distributed.
05 - Gradually add flour mixture to butter mixture on low speed, mixing just until dough comes together. Avoid overmixing.
06 - Press approximately two-thirds of the dough evenly into the prepared pan, using floured hands or offset spatula to create a smooth, uniform layer.
07 - Spread cherry pie filling evenly over the dough base, leaving a small border around edges.
08 - Drop small portions of remaining dough over cherry filling in irregular intervals, allowing cherries to remain visible between dough patches.
09 - Bake for 30-35 minutes until top is lightly golden and edges appear set. Center should remain slightly soft.
10 - Transfer pan to wire rack and cool completely, approximately 1-2 hours, before glazing.
11 - Whisk powdered sugar, 2 tablespoons milk, and vanilla extract in small bowl until smooth. Add additional milk, 1 teaspoon at a time, to reach desired consistency.
12 - Drizzle glaze evenly over cooled bars. Let glaze set for 15-20 minutes before cutting into 16 squares.
# Helpful Tips:
01 -
- No fancy techniques or pastry skills required, just a bowl and a spoon
- That dough to cherry ratio is basically perfect, no skimping on the good stuff
02 -
- Let these cool completely before slicing or they will fall apart on you
- Room temperature ingredients make the difference between a tender bar and a tough one
03 -
- Chill the dough for 10 minutes if it feels too sticky to work with
- Use the back of a spoon to help spread the dough evenly