These Cherry Pie Bars are a delightful twist on classic cherry pie, offering a convenient and portable dessert option. The buttery crust and sweet cherry filling, topped with a smooth glaze, make them a crowd-pleaser for any occasion.
Ingredients:
Crust Ingredients:
| Ingredients | Quantity |
|---|---|
| Butter, softened | 1 cup |
| Sugar | 2 cups |
| Eggs | 4 |
| Vanilla Extract | 1 tsp |
| Almond Extract | ¼ tsp |
| All-Purpose Flour | 3 cups |
| Salt | 1 tsp |
Filling Ingredients:
| Ingredients | Quantity |
|---|---|
| Cherry Pie Filling | 2 cans (21 oz each) |
Glaze Ingredients:
| Ingredients | Quantity |
|---|---|
| Powdered Sugar | 1 cup |
| Vanilla Extract | ½ tsp |
| Almond Extract | ½ tsp |
| Milk | 2 tbsp |
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour (or spray with non-stick spray) a 15x10x1-inch baking pan.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs & Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the creamed butter mixture, mixing until just combined.
- Assemble Bars: Spread 3 cups of the batter evenly in the prepared pan. Spread the cherry pie filling evenly over the crust. Drop spoonfuls of the remaining batter over the cherry filling.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Note: If using a 9×13-inch pan, baking time may be longer.
- Cool: Let the bars cool completely on a wire rack.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, almond extract, and milk until smooth.
- Drizzle & Serve: Once the bars are completely cooled, drizzle the glaze evenly over the top. Let the glaze set before cutting the bars into squares and serving.