Cherry Pie Bars

These Cherry Pie Bars are the perfect festive dessert for any occasion. Their delicious sweet cherry filling and crumbly cookie base will have everyone reaching for more!

4.72 from 7 votes

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Course: Desserts

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 170kcal

Author: Jennifer Stewart

Ingredients

Cookie Base

1 cup 2 sticks butter (softened)
1 3/4 cup granulated sugar
4 large eggs room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all purpose flour
1/2 teaspoon salt
2 cans 21 ounces cherry pie filling

Glaze

1 cup powdered sugar
1/2 teaspoon vanilla extract clear
1/4 teaspoon almond extract
2-3 tablespoons milk

Instructions

Preheat oven to 350 degrees. Spray a 15x10x1 baking pan with non-stick cooking spray or line with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Beat in vanilla and almond extract just until combined.
Add salt to flour and whisk lightly to mix. Gradually add flour mixture to batter and beat until well combined.
Spread 3 cups of batter evenly into prepared baking pan saving the remaining batter for the top.
Spread pie filling evenly over batter. Drop remaining batter by tablespoon over the top of the cherry pie filling.
Bake 35-40 minutes or until golden brown. Remove from oven and cool on wire rack.
While cooing, combine the ingredients for glaze until smooth. Drizzle over bars.
Cut and serve or store in airtight container until ready to serve. Enjoy!

Notes

Try this recipe with apple, blueberry, peach, and even pumpkin pie filling!
I don't recommend using fresh cherries by themselves. You can always use your fresh cherries to make a quick batch of homemade pie filling.
You will need a large baking pan also known as a jelly roll pan (15x10x1).
Make sure ingredients (eggs, butter) are at room temperature so they cream together properly.
Use the spoon and level method of measuring flour. scooping the flour out of the bag with the measuring cup will add too much flour.
Grease the pan liberally or the bars will stick and that is no good!
Glaze - to make the glaze white, usual clear vanilla extract. Regular vanilla extract can also be used, the glaze will just be a little darker.

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