Easy Cherry Pie Bars (Printable)

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

# What You'll Need:

→ For the Dough

01 - 1 cup unsalted butter, softened
02 - 1 1/2 cups granulated sugar
03 - 4 large eggs
04 - 1 tsp vanilla extract
05 - 1/2 tsp almond extract
06 - 3 cups 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 powdered sugar
10 - 2-3 tbsp milk
11 - 1/2 tsp vanilla extract

# Directions:

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 Hints:

01 -
  • The dough comes together in minutes with ingredients you already have in your pantry
  • That glaze turns an already good bar into something people will request at every gathering
  • You get all the comfort of cherry pie without the stress of rolling out a perfect crust
02 -
  • Cold butter creates a completely different texture so give it time to soften properly on the counter
  • These bars need to cool completely before slicing or you will end up with a delicious but messy situation
  • The glaze is optional but honestly it makes these look and taste like something from a fancy bakery case
03 -
  • Use a kitchen scale if you have one for the most consistent results every time
  • Let the bars cool in the pan for at least twenty minutes before attempting to remove them

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