Cherry Pie Bars
These Cherry Pie Bars combine the delicious flavors of cherry pie with the convenience of bar form, making them perfect for gatherings or simple desserts.
Ingredients
For the crust and topping
- 2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1/8 tsp pure almond extract
- 3 Tbsp sliced almonds (optional) For topping
For the filling
- 21 oz cherry pie filling
- 2 tsp cornstarch
- 1 Tbsp water
- 1/2 tsp fresh lemon juice
- 1/2 tsp pure almond extract
- pinch salt
For the glaze
- 1/2 Tbsp unsalted butter, melted
- pinch salt
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- 1 Tbsp milk
Instructions
Preparation
- Preheat oven to 350 degrees F and line an 8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, whisk together melted butter, granulated sugar, brown sugar, vanilla, and almond extract.
- Add dry ingredients and fold in until incorporated. Set aside 3/4 cup of dough and mix in sliced almonds until crumbly; chill.
Baking
- Press remaining dough into the bottom of the prepared baking pan and bake for 14 to 16 minutes until lightly golden. Cool for 15 minutes.
- For filling, warm cherry pie filling in a saucepan. Whisk cornstarch and water, then add to filling along with lemon juice, almond extract, and salt; simmer for 4 to 5 minutes.
- Spoon filling over crust and crumble reserved dough on top. Bake for 38 to 40 minutes, until golden and bubbly. Cool completely, then chill for 15 minutes before cutting.
Glazing
- For glaze, whisk together melted butter, salt, vanilla, powdered sugar, and milk; drizzle over bars.
Notes
Serve Cherry Pie Bars warm or at room temperature. They can be paired with vanilla ice cream or whipped cream. A sprinkle of sliced almonds adds extra crunch. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months.