Description
Delight in these Cherry Pie Bars featuring a buttery crust, juicy cherry filling, and a sweet glaze drizzle. Perfect for a fruity dessert or snack, these bars combine classic pie flavors in easy-to-cut squares.
Ingredients
Scale
Crust and Topping
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Cherry Filling
- 4 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, leaving an overhang on the sides to help lift out the bars after baking.
- Make the Crust and Topping: In a large bowl, mix together the melted butter, granulated sugar, brown sugar, and vanilla extract until combined. Add the all-purpose flour and salt, stirring until a thick dough forms. Set aside about 1 cup of this dough for the topping, and press the remaining dough evenly into the bottom of the prepared pan to form the crust.
- Prepare the Cherry Filling: In a medium bowl, combine the pitted cherries with granulated sugar, cornstarch, lemon juice, and almond extract. Stir well to ensure the cherries are evenly coated with the mixture.
- Assemble the Bars: Spread the cherry filling evenly over the crust in the baking pan. Then, crumble the reserved dough evenly over the cherry layer to form the topping.
- Bake: Bake the bars in the preheated oven for 45 to 55 minutes, or until the topping is lightly golden and the cherry filling is bubbling. If the topping starts to brown too fast, loosely cover the pan with aluminum foil to prevent burning.
- Cool and Glaze: Once baked, allow the bars to cool completely in the pan set on a wire rack. Meanwhile, whisk together powdered sugar, milk (starting with 2 tablespoons and adding more if needed), and vanilla extract to create the glaze. Drizzle the glaze evenly over the cooled bars before cutting into squares and serving.
Notes
- Use fresh or frozen cherries; if using frozen, thaw and drain excess liquid before mixing.
- Line the baking pan with parchment paper for easy removal of the bars.
- If the topping browns too quickly, cover with foil to avoid burning.
- Adjust the amount of milk in the glaze to achieve desired drizzle consistency.
- Bars can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
