Description
These Cherry Pie Bars combine a buttery, crumbly crust with a luscious cherry filling, all topped with a sweet glaze. Perfect for dessert or a sweet snack, these bars are easy to make and serve. The mix of fresh or frozen cherries with a hint of almond extract creates a classic, fruity flavor reminiscent of traditional cherry pie, but in convenient bar 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 the 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 so you can easily lift out the finished bars.
- Make the Crust and Topping: In a large bowl, mix the melted butter, granulated sugar, brown sugar, and vanilla extract until well combined. Add the flour and salt and stir until a thick dough forms. Set aside 1 cup of this dough for the topping. Press the remaining dough evenly into the prepared baking pan to create the crust layer.
- Prepare the Cherry Filling: In a medium bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Stir gently until the cherries are well coated and the mixture is smooth.
- Assemble the Bars: Spread the cherry filling evenly over the prepared crust in the baking pan. Crumble the reserved dough evenly over the cherry layer to form the topping.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes until the topping is lightly golden and the cherry filling is bubbling. If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent over-browning.
- Cool and Glaze: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze. Drizzle the glaze evenly over the bars before cutting into squares and serving.
Notes
- Use fresh or frozen cherries; if using frozen, thaw and drain excess liquid for best results.
- If you don’t have almond extract, vanilla extract can be used as a substitute, but the filling will have a less nutty flavor.
- To make cutting easier, chill the bars in the refrigerator for 30 minutes before slicing.
- For a different flavor twist, add a teaspoon of cinnamon to the crust mixture.
- Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
