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Easy Cherry Pie Bars with Buttery Shortbread Crust

Four squares of homemade cherry pie bars with a crumb topping and white icing drizzle, sitting on a white plate.
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I am happy you found this recipe. These cherry pie bars capture the flavor of classic cherry pie in a simple, shareable bar form. They feature a rich, buttery shortbread crust and a sweet cherry filling, perfect for potlucks or family treats.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 (21-ounce) can cherry pie filling
  • 1 cup powdered sugar (for glaze)
  • 1–2 tablespoons milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, beat the softened butter, granulated sugar, and salt until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
  4. Gradually mix in the all-purpose flour until just combined. Do not overmix the dough.
  5. Press two-thirds of the dough evenly into the bottom of the prepared baking pan to form the crust.
  6. Spread the entire can of cherry pie filling evenly over the crust layer.
  7. Crumble the remaining one-third of the dough over the cherry filling.
  8. Bake for 35 to 40 minutes, or until the topping is lightly golden brown.
  9. Let the bars cool completely in the pan on a wire rack. Cooling is important before glazing.
  10. Prepare the glaze: Whisk together the powdered sugar, milk, and 1/2 teaspoon vanilla extract until smooth. Add milk slowly to reach a drizzly consistency.
  11. Drizzle the glaze over the cooled bars. Let the glaze set before cutting into squares.

Notes

  • You can make these dessert bars for a gathering ahead of time; they store well at room temperature for up to three days.
  • For a slightly different flavor, substitute the almond extract with lemon extract in the crust mixture.
  • If you prefer a crumb topping instead of a crumbled topping, reserve 1/2 cup of the flour mixture and mix it with 1/4 cup of packed brown sugar before sprinkling over the filling.

Nutrition

Find it online: https://www.purecookingjoy.com/cherry-pie-bars-easy-recipe/

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