Cherry Pie Bars
A delightful treat that combines a buttery shortbread crust, juicy cherry filling, and a crumbly topping, finished with an almond glaze.
Equipment
- 13x9-inch pan
- Mixing Bowl
- Stand Mixer
- Parchment Paper
Ingredients
- 3 cups all-purpose flour (360 g, stirred, spooned, and leveled)
- 1 cup granulated sugar (200 g)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup butter (226 g, room temperature, salted or unsalted)
- 1 large egg
- 21 oz canned cherry pie filling (595 g)
- 1 tsp almond extract divided
- 1 cup powdered sugar (120 g)
- 1-2 Tbsp milk
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 13x9-inch pan with parchment paper or cooking spray.
- In a stand mixer, combine flour, sugar, baking powder, and salt. Add butter and mix until it resembles fine crumbs. Incorporate the egg without overmixing.
- Reserve about one-third of the mixture for the topping, then press the rest into the pan. Bake for 10-12 minutes until lightly browned.
- Mix cherry pie filling with half of the almond extract and spread over the baked crust. Crumble reserved dough on top.
- Bake for an additional 25-30 minutes until the top is golden and filling bubbles.
- Allow to cool completely. For the glaze, mix powdered sugar, milk, and remaining almond extract and drizzle over the cooled bars.
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Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freeze for extended storage.