Description
Delight in these luscious Cherry Pie Bars, featuring a buttery crust topped with a sweet-tart cherry filling and a delicate powdered sugar glaze. Perfect for dessert or a festive treat, these bars combine the best flavors of cherry pie in an easy, handheld form.
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, ensuring you leave some overhang on the sides for easy removal of the bars after baking.
- Make the Crust and Topping: In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract until smooth. Gradually add the all-purpose flour and salt, stirring until a thick dough forms. Set aside one cup of this dough for the topping. Press the remaining dough evenly into the lined pan to create the crust layer.
- Prepare the Cherry Filling: In a medium bowl, mix the pitted cherries with granulated sugar, cornstarch, lemon juice, and almond extract. Stir well until the cherries are thoroughly coated and the mixture is evenly combined.
- Assemble the Bars: Evenly spread the cherry filling over the pressed crust in the baking pan. Crumble the reserved dough over the cherry layer, distributing it evenly to form the topping.
- Bake: Bake the assembled bars in the preheated oven for 45-55 minutes, or until the topping turns lightly golden and the cherry filling is bubbling. To prevent over-browning, loosely cover the pan with aluminum foil if the top gets too dark before the filling is fully cooked.
- Cool and Glaze: Remove the bars from the oven and allow them to cool completely in the pan set on a wire rack. Once cooled, whisk together the powdered sugar, milk, and vanilla extract to prepare the glaze. Drizzle this glaze over the bars before cutting into 16 squares for serving.
Notes
- For best results, use fresh cherries in season or frozen cherries that have been thawed and drained.
- If you prefer a thicker cherry filling, increase the cornstarch to 3 tablespoons.
- You can substitute almond extract with vanilla extract if you prefer a milder flavor.
- Use parchment paper with enough overhang for easy lifting of bars out of the pan.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free option, use a plant-based butter and milk alternative.
