Easy Cherry Pie Bars (Printable)

Buttery bars filled with sweet cherries and topped with vanilla glaze for an irresistible dessert.

# What You'll Need:

→ For the Dough

01 - 1 cup (225 g) unsalted butter, softened
02 - 1 1/2 cups (300 g) granulated sugar
03 - 4 large eggs
04 - 1 tsp vanilla extract
05 - 1/2 tsp almond extract
06 - 3 cups (375 g) all-purpose flour
07 - 1/2 tsp salt

→ For the Filling

08 - 1 (21 oz) can cherry pie filling

→ For the Glaze

09 - 1 cup (120 g) powdered sugar
10 - 2-3 tbsp milk
11 - 1/2 tsp vanilla extract

# Step-by-step:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
03 - Beat in the eggs, one at a time, then add vanilla and almond extracts. Mix well.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the wet mixture, mixing just until combined.
05 - Spread about 2/3 of the dough evenly into the prepared pan, smoothing the top.
06 - Spoon cherry pie filling evenly over the dough layer.
07 - Drop small spoonfuls of the remaining dough over the cherry filling, leaving some gaps for the cherries to peek through.
08 - Bake for 30-35 minutes, or until the top is lightly golden and the edges are set.
09 - Cool completely on a wire rack.
10 - For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bars.
11 - Allow glaze to set before slicing into bars.

# Expert Advice:

01 -
  • The tender buttery crust pairs perfectly with sweet cherries without requiring any pastry skills
  • You can make them ahead of time and they actually taste better after sitting for a day
  • The glaze adds that finishing touch that makes people think you spent hours on them
02 -
  • Room temperature ingredients are non negotiable here because cold butter and eggs won't cream properly giving you a dense tough bar instead of something tender
  • Do not overmix the flour or the gluten will develop and you'll lose that melt in your mouth texture that makes these special
  • The glaze must go on completely cooled bars or it will melt right off and pool in the corners instead of creating those pretty white drizzles
03 -
  • If your dough feels too sticky to work with chill it for 15 minutes before pressing it into the pan
  • Line your pan with parchment paper leaving overhang on all sides for effortless removal and cutting

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