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Cherry pie bars make any gathering feel extra special and are wonderfully simple to whip up when you need a comforting dessert with little effort. This recipe brings together sweet cherries and a tender cookie crust with an easy glaze, capturing that classic cherry pie flavor in a fuss-free bar. Every time I bake a batch, the scent of cherries carries me back to summers spent baking at my grandmother’s kitchen table.
I love how this recipe always brings smiles to my family’s faces. The first time I made these cherry pie bars for a neighborhood picnic they disappeared before I had a chance to try one myself.
Ingredients
- Softened butter: creates the tender base and rich flavor and be sure to use real butter for best results
- Sugar: provides sweetness and helps create a lovely golden crust
- Large eggs: at room temperature ensure a smooth dough and even texture
- Almond extract: adds a signature cherry almond flavor note so use a pure extract for best depth
- Vanilla extract: deepens the overall flavor with warmth
- All purpose flour: brings structure and softness and choose a quality unbleached flour if possible
- Salt: balances the sweetness and sharpens the flavors
- Premium cherry pie filling: delivers bright cherry taste and look for a filling with whole cherries and minimal corn syrup
- For glaze confectioners sugar: melts into a smooth icing that sets with a glossy finish
- Almond and vanilla extract in the glaze: give extra aroma and use milk to thin as needed for drizzling
Step-by-Step Instructions
- Cream the Butter and Sugar:
- Start by creaming the softened butter and sugar together with a hand mixer or stand mixer on medium speed for about three to four minutes until the mixture is pale and fluffy as this creates air pockets that make the bars tender
- Add Eggs and Extracts:
- Crack in the eggs one at a time while mixing add almond and vanilla extract and continue to beat until just combined to create a smooth and cohesive dough
- Mix in Dry Ingredients:
- Gradually add the flour and salt reduce the mixer speed to low and blend until no streaks of flour remain the dough will be thick and slightly sticky
- Press and Layer:
- Press about half of the dough evenly over the bottom of a lined or greased nine by thirteen inch baking pan aiming for an even layer that will form the cookie base
- Spread with Cherry Filling:
- Spread the cherry pie filling evenly over the dough base cover every corner for the brightest color and fruit packed bars
- Top with Remaining Dough:
- Drop spoonfuls of the remaining dough randomly across the top do not worry about covering the entire filling as gaps let the cherries peek through after baking
- Bake the Bars:
- Bake in a preheated oven at three hundred fifty degrees Fahrenheit for about thirty five to forty minutes until the top is light golden and the edges are set leave in the pan to cool completely
- Glaze and Finish:
- Whisk the confectioners sugar with almond and vanilla extract and enough milk to make a pourable glaze drizzle all over the cooled bars before cutting into squares
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Almond extract is my favorite part—it adds a nostalgic bakery flavor that reminds me of cherry turnovers from my childhood. My kids now help with the glaze, and that sticky sweet drizzle always sparks laughter in our kitchen.
Storage Tips
Store cherry pie bars in an airtight container at room temperature for up to three days. If you want to enjoy them longer refrigerate for up to a week. For freezing wrap tightly in plastic and foil then thaw on the counter before glazing.
Ingredient Substitutions
You can swap the cherry pie filling for blueberry or apple if preferred. Unsalted butter works just as well just add a pinch more salt to balance flavors. For a nut free option omit the almond extract entirely but the bars will still taste delicious.
Serving Suggestions
These bars are perfect on their own but even better with vanilla ice cream or whipped cream on the side. I like to serve them at picnics or as a cheerful addition to brunch spreads.
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Cultural and Historical Context
Cherry desserts have long been a staple in American kitchens often showing up at holidays and potlucks. This recipe simplifies the traditional cherry pie making it accessible for new bakers while keeping those beloved old fashioned flavors.
Recipe FAQs
- → Can I use homemade cherry filling instead of canned?
Absolutely! Homemade cherry filling will complement the buttery base and almond notes. Just make sure your filling is thick and not overly runny to avoid soggy bars.
- → What’s the best way to achieve a soft, tender dough?
Cream the butter and sugar thoroughly, and don't overmix once you add flour. Using room temperature eggs also ensures even texture.
- → How should I store leftover cherry bars?
Keep bars in an airtight container at room temperature for a day or refrigerated for up to five days. Bring to room temp before serving for best taste.
- → Can I freeze these bars?
Yes, cherry bars freeze well! After cooling, cut and layer between parchment sheets. Thaw overnight in the fridge and add glaze after defrosting if possible.
- → Is almond extract necessary?
Almond extract lends a unique flavor, but you can omit it or substitute with vanilla for a milder taste. Adjust to personal preference.
- → Can I substitute other fruits for cherries?
Yes, blueberry or raspberry filling works nicely with this base. Adjust sweetness if needed, especially with tart fruits.