Description
These Cherry Pie Bars are a delightful twist on traditional cherry pie, featuring a buttery, sweet batter base with luscious cherry pie filling layered on top and finished with a smooth vanilla glaze. Perfect for potlucks or a comforting dessert treat, they offer the classic cherry pie flavor in an easy-to-serve bar form.
Ingredients
Base and Batter
- 1 cup softened unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla bean paste
- 3 cups all-purpose flour
- 1 teaspoon salt
Cherry Filling
- 2 (21-ounce) cans cherry pie filling
Vanilla Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla bean paste
- 2 tablespoons milk
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with pan spray and set aside to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy, ensuring a smooth texture.
- Add Eggs and Vanilla: Beat in 4 large eggs one at a time, then mix in 1 teaspoon of vanilla bean paste, combining well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt.
- Mix Batter: Gradually add the flour mixture to the creamed butter and sugar mixture, stirring gently until fully combined to form the batter.
- Assemble Base and Filling: Spread about 3 cups worth of the batter evenly on the bottom of the prepared baking pan, creating a uniform base layer.
- Add Cherry Filling: Carefully spread the contents of 2 (21-ounce) cans of cherry pie filling evenly over the batter layer.
- Top With Remaining Batter: Drop dollops of the remaining batter evenly over the cherry filling to cover as best as possible, creating a marbled effect.
- Bake: Place the pan in the oven and bake for 35-40 minutes, or until a toothpick inserted into the top comes out clean and the bars are lightly golden brown. Note: if using a 15 x 10-inch pan, reduce the baking time to approximately 30 minutes.
- Cool: Remove the pan from the oven and allow the bars to cool completely to room temperature before glazing.
- Prepare Glaze: In a small bowl, whisk together 1 cup powdered sugar, ½ teaspoon vanilla bean paste, and 2 tablespoons milk until smooth.
- Glaze Bars: Drizzle the vanilla glaze evenly over the cooled cherry pie bars for a sweet, decorative finish.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Allow bars to cool completely before adding glaze to prevent it from melting and running off.
- If you prefer a thicker glaze, add less milk; for a thinner glaze, add a bit more milk gradually.
- Cherry pie filling contains added sugar; adjust granulated sugar if making homemade filling for sugar control.
- The bars can be stored covered at room temperature for 3-4 days or refrigerated for up to a week.
- Serve bars chilled or at room temperature; they also pair wonderfully with vanilla ice cream.
