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Easy Homemade Cherry Pie Bars with Buttery Shortbread Crust

A close-up of a square cherry pie bars slice showing the buttery crust, bright red cherry filling, and crumb topping with white icing drizzle.
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Make these simple cherry pie bars featuring a rich, buttery shortbread crust and a sweet cherry filling. This recipe is perfect for feeding a crowd at potlucks or gatherings.

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 for easy removal.
  2. In a large bowl, cream together the softened butter and granulated sugar 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 the almond extract.
  4. Gradually add the all-purpose flour and salt to the wet ingredients. Mix on low speed until just combined, forming a thick dough.
  5. Press two-thirds of the dough evenly into the bottom of the prepared baking pan to form the shortbread 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 layer.
  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.
  10. Prepare the glaze: Whisk together the powdered sugar, milk, and 1/2 teaspoon vanilla extract until smooth. Add milk slowly to reach your desired drizzling consistency.
  11. Once cooled, drizzle the vanilla glaze over the bars.
  12. Once the glaze sets, lift the bars out using the parchment paper overhang and cut them into squares.

Notes

  • You can substitute the almond extract with an extra 1/2 teaspoon of vanilla extract if you prefer a pure vanilla flavor.
  • For a slightly crispier topping, you can press the remaining dough instead of crumbling it.
  • These buttery crust cherry bars store well in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://cookingbycarla.com/cherry-pie-bars-easy-homemade-recipe/