How To Make Cherry Pie Bars
Grab a bite of these scrumptious cherry pie bars, made with a buttery pastry finish, then topped with a creamy almond-flavored glaze, for a fruity treat!
- 3cupsall-purpose flour
- 1½tspbaking powder
- 1¾cupsgranulated sugar
- 1cupunsalted butter,softened
- 3large eggs
- 1tspvanilla extract
- ¼tspalmond extract
- 21ozcherry pie filling,(1½ cans)
- 1cuppowdered sugar
- ½tspvanilla extract
- ¼tspalmond extract
- 3tbsphalf and half
Preheat the oven to 350 degrees F. Butter a 13×9-inch baking dish.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in the vanilla and almond extracts.
With the mixer set on low speed, slowly add in the dry ingredients and mix until combined.
Reserve and set aside 1½ cups of batter then spread remaining evenly into prepared baking dish.
Top with the cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top.
Bake in the oven for about 30 to 37 minutes. Remove from oven and allow to cool completely on a wire rack.
In a small mixing bowl, whisk together all the glaze ingredients, adding enough half and half to reach the desired consistency.
Pour into a resealable bag, seal the bag and cut a small tip from one corner then drizzle over top of cooled bars.
Allow glaze to set, then cut into squares. Enjoy!
- For thinner bars, use a 15×10-inch baking dish.
- If using a 15×10-inch baking dish, bake near the lesser time, and bake to greater time for a 13×9-inch baking dish.
- To set the glaze quicker, chill in the freezer.
- Calories: 362.45kcal
- Fat: 12.98g
- Saturated Fat: 7.83g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.45g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 58.02g
- Fiber: 0.86g
- Sugar: 29.46g
- Protein: 3.94g
- Cholesterol: 66.42mg
- Sodium: 166.65mg
- Calcium: 51.39mg
- Potassium: 85.55mg
- Iron: 1.41mg
- Vitamin A: 118.49µg
- Vitamin C: 1.36mg
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