- 1 1/2 teaspoons baking powder
- 2 cans (21 oz.) cherry pie filling
For the Glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons milk
Instructions:
- Preheat oven to 350°F (175°C). Line a jelly roll pan (12×17) with aluminum foil and spray with nonstick spray. Set aside.
- In the bowl of your stand mixer, cream together the butter and sugar for about 1-2 minutes.
- Add salt, eggs, and vanilla and almond extracts. Mix until fully incorporated.
- Add flour and baking powder, and mix until just combined. Reserve 1 3/4 cups of dough.
- Spread or press the remaining dough into the prepared baking pan.
- Top with cherry pie filling. Drop the reserved dough in small pieces over the cherry filling.
- Bake for 50-60 minutes or until golden brown.
- Remove from the oven and place the pan on a wire rack to cool completely.
- Once cooled, prepare the glaze. Whisk together confectioners’ sugar and milk until smooth and drizzle over the bars.
- Cut into 35 squares and serve.
Variations:
You can easily swap the cherry pie filling for other fruit fillings like blueberry, apple, or raspberry to create different flavors. Add a streusel topping for extra texture or drizzle a simple powdered sugar glaze over the baked bars for added sweetness.
For a citrus twist, incorporate a bit of lemon or orange zest into the dough.
Tips:
- Press the dough evenly into the pan to ensure consistent baking.
- Allow the bars to cool completely before slicing to get clean, neat squares.
- Use quality cherry pie filling for the best flavor.
- Drizzle the bars with powdered sugar glaze or serve with whipped cream for extra flavor.
Nutrition:
A typical serving of these cherry pie bars contains approximately 250-300 calories, with about 12-15g of fat, 30-35g of carbohydrates, and 2-4g of protein.
Storage:
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Freezing Instructions:
Yes, you can freeze Cherry Pie Bars to enjoy later. Once cooled completely, cut them into individual bars and place them in a single layer on a baking sheet to freeze for about an hour.
After they’re frozen, transfer the bars to an airtight container or freezer-safe bag, placing parchment paper between layers to prevent sticking. They can be stored in the freezer for up to 2-3 months.
To enjoy, simply thaw the bars at room temperature for a few hours or in the refrigerator overnight.
