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Cherry Pie Bars, gooey filling oozing out the side

Cherry Pie Bars

Course: Dessert
Keyword: cherry pie, cherry pie bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 3 hours 30 minutes
Total Time: 4 hours 35 minutes
Servings: 0
Cherry pie filling sandwiched between light, cakey layers with hints of almond flavoring.
Print Recipe

Equipment

  • 15x10x1" baking pan for full recipe
  • alternatively: 9x13" baking pan for half recipe
  • electric mixer

Ingredients

Cherry Pie Bars

  • 1 cup butter, softened (2 sticks)
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 4 eggs, room temperature (see notes)
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 3 cups all-purpose flour (or 375 grams by weight)
  • 2 cans (21 oz each) cherry pie filling

Glaze

  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • 2-3 Tablespoons milk (as needed)

Instructions

  • Preheat oven to 350°F. Grease 15"x10"x1" baking pan.
  • With an electric mixer, cream butter, sugar and salt for 5-7 minutes.
  • Add eggs 1 at a time, beating well (at least 1 minute) after each addition.
  • Mix in vanilla and almond flavoring. Gradually add flour.
  • Spread 3 cups batter into greased pan. Top evenly with pie filling.
  • Place remaining batter into piping bag (or gallon baggie). Cut off tip and pipe remaining batter evenly across top in lines going side-to-side and then top-to-bottom. Be careful not to press top batter into filling.
  • Bake at 350°F for 35-45 minutes until golden brown. Cool completely on wire rack before icing, about 3 hours.
  • To make glaze: In a small bowl, mix 1 cup powdered sugar, ½ teaspoon vanilla, and ½ teaspoon almond extract. Add milk 1 Tablespoon at a time until desire consistency is reached.
  • Pour glaze into piping bag or baggie. Cut off tip and drizzle over top of completely cooled bars.
  • Allow glaze to harden before slicing, about 30-60 minutes.
  • Serve warm, cold or room temperature.
  • Store at room temperature up to 1-2 days or in the fridge for up to 4-5 days.

Notes

  • To soften the butter, leave at room temperature for 30 minutes.
  • To bring eggs to room temperature quickly, submerge in warm water for 5-10 minutes until no longer cold.
  • Caution: Pressing the top batter down into the cherry pie filling could result in filling spilling over the edge of the pan while baking.
  • If making half the recipe, use a 9"x13" baking dish. Bake 350°F for 30-40 minutes.