Easy Cherry Bars for a Sweet Treat
Buttery cookie-style bars swirled with sweet-tart cherry pie filling and finished with a simple vanilla glaze. Perfect for potlucks, bake sales, or an easy weeknight dessert.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 0.5 tsp almond extract
- 2.5 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp fine salt
- 42 oz cherry pie filling about 2 cans
- 1 cup powdered sugar for glaze
- 2 tbsp milk for glaze
- 0.5 cup sliced almonds optional, for topping
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment, leaving overhang for easy removal. Lightly grease.
- Cream softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, then mix in vanilla and almond extract until combined.
- Whisk flour, baking powder, and salt in a separate bowl. Add dry ingredients to the wet mixture and mix just until a soft dough forms.
- Spread about two-thirds of the dough evenly into the prepared pan.
- Gently spread the cherry pie filling over the dough in an even layer.
- Drop spoonfuls of the remaining dough over the cherries; it will not cover completely. Sprinkle with sliced almonds if using.
- Bake for 30 to 35 minutes, until the top is lightly golden and the center is set. Cool completely in the pan.
- Whisk powdered sugar and milk until smooth, adding a few drops more milk if needed for drizzling consistency. Drizzle over cooled bars.
- Lift bars from the pan using parchment and cut into 24 squares. Serve and enjoy.
Notes
Store bars covered at room temperature for up to 2 days or refrigerate for up to 5 days. For cleaner cuts, chill for 30 minutes before slicing. You can substitute the cherry filling with blueberry or raspberry pie filling.