Description

Cherry Pie Bars are a delightful combination of buttery cookie dough and sweet cherry pie filling baked into a delicious dessert bar. With a tender crumb base and juicy cherry pockets peeking through the top, these bars are perfect for potlucks, snack times, or a simple homemade treat. The bars are finished with a light almond-flavored icing drizzle adding a perfect touch of sweetness and flavor.

Ingredients

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For the Dough

1 cup Butter (softened)
1 1/2 cups Sugar
1/4 cup Brown Sugar
3 large Eggs
1 Tablespoon Milk
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
2 3/4 cups Flour
3/4 teaspoon Baking Powder
3/4 teaspoon Salt

For the Filling

(2) 21-ounce cans Cherry Pie Filling

For the Icing

1 cup Powdered Sugar
2 to 3 Tablespoons Milk
1/4 teaspoon Almond Extract (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F. Grease or line a 9×13-inch baking dish with parchment paper for easy removal of the bars later.
Make the Dough: In a large bowl, cream together the softened butter, sugar, and brown sugar until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the milk, vanilla extract, and almond extract. Add the flour, baking powder, and salt, mixing just until combined to form the dough.
Assemble the Bars: Spread about two-thirds of the cookie dough evenly over the bottom of the prepared baking pan using damp fingers or a spatula. Spoon the cherry pie filling evenly on top of this dough layer. Drop the remaining dough by spoonfuls over the cherry filling; it won’t cover the filling entirely, which allows some cherries to peek through.
Bake: Bake the bars in the preheated oven for 35 to 45 minutes or until the top is lightly golden and the bars are cooked through. Remove from oven and let cool completely in the pan.
Prepare and Drizzle Icing: While the bars cool, whisk together the powdered sugar and milk to make the icing. Optionally, add 1/4 teaspoon almond extract for extra flavor. Once bars are cool, drizzle the icing evenly over the top.
Chill and Slice: For easier cutting, refrigerate the bars for 30 to 60 minutes after they have cooled. Use a sharp knife, wiping between cuts, to cut into 24 equal squares or 18 larger bars.
Serve: Serve the cherry pie bars as is, or with a scoop of vanilla ice cream for an extra special treat.

Notes

Use parchment paper for easy removal and cleaner edges.
The almond extract in the dough and icing can be omitted if desired or substituted with pure vanilla extract.
Make sure bars are completely cooled before drizzling icing to prevent melting.
Chilling bars before cutting helps achieve clean and neat slices.
For a dairy-free option, substitute butter and milk with plant-based alternatives.
These bars keep well at room temperature for 2 days or refrigerated for up to 5 days.