Oh, the joy of biting into a sweet treat that takes you back to childhood summers—where cherry-stained smiles were a daily occurrence. These easy cherry bars are like a warm hug from the past, perfect for a lazy afternoon when you need a quick pick-me-up or a sweet escape. It’s a recipe that whispers nostalgia, with every crumbly bite dancing between tangy cherries and buttery goodness, almost like a summer breeze caught in dessert form.
Steps
- Preheat your oven to 350°F. In a large mixing bowl, combine softened unsalted butter, sugar, and salt, beating until the mixture is light and fluffy.
- Add the eggs to the mixture one by one, ensuring you beat well after adding each egg. Then, mix in the vanilla and almond extracts.
- Slowly incorporate the all-purpose flour into the mixture, ensuring it’s well combined.
- Take 3 cups of the dough and spread it evenly into a greased 15x10x1-inch baking pan. Then, evenly distribute the cherry pie filling over the dough layer.
- Using a teaspoon, drop the remaining dough over the pie filling in small dollops. Bake for 30-35 minutes or until the bars turn golden brown on top.
- Let the bars cool completely in the pan on a wire rack. In a small bowl, mix together powdered sugar, vanilla and almond extracts, and enough milk to create a drizzle consistency. Drizzle this glaze over the cooled bars.
Ingredients
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 2 (21-ounce) cans cherry pie filling
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract (for drizzle)
- 1/2 teaspoon almond extract (for drizzle)
- 2-3 tablespoons milk (to reach desired drizzle consistency)
Nutritional Values
Calories: 6672kcal | Carbohydrates: 1140g | Protein: 60g | Fat: 204g | Sodium: 4428mg | Fiber: 12g | Sugar: 516g
FAQ
- Can I use a different type of pie filling for the Cherry Pie Bars?
- Absolutely! This recipe is versatile and works well with various pie fillings such as peach, strawberry, apple, or blueberry. Feel free to experiment with your favorite flavors.
- What size baking pan is recommended for this recipe?
- A larger baking sheet, commonly known as a jelly roll pan, is ideal for this recipe. It’s typically 15x10x1 inches in size. This pan will be handy for future baking endeavors once you try these bars.
- Is it possible to freeze the Cherry Pie Bars?
- Yes, these bars can be frozen. Just make sure they are fully cooled before wrapping them tightly and storing them in the freezer.
- Can I substitute the sugar with a sugar alternative?
- While the recipe hasn’t been specifically tested with sugar substitutes, using a 1:1 sugar alternative, like Splenda for baking, should work in this recipe.
- Do I need to use almond extract, or can it be omitted?
- The almond extract enhances the cherry flavor beautifully, but if you’re not a fan, you can simply leave it out without affecting the overall outcome of the bars.
Tips
- Experiment with Different Fillings: While cherry pie filling is classic, feel free to try other fruit fillings like peach, strawberry, apple, or blueberry. Each adds its own unique flavor to the bars, allowing you to tailor the dessert to your preferences or seasonal fruits.
- Choose the Right Baking Sheet: Use a jelly roll pan or a large baking sheet measuring 15x10x1 inches. This size ensures the dough and filling spread evenly, helping the bars bake properly and achieve the desired texture.
- Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature before you start. This helps them blend more smoothly, resulting in a better texture for your bars.
- Customize the Drizzle: Adjust the consistency of the glaze to your liking by varying the amount of milk. You can also play with flavors by substituting or omitting the almond extract if preferred.
Equipment
- Jelly Roll Pan (15x10x1-inch baking pan)
- Wire Rack
