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Easy Cherry Pie Bars with Buttery Shortbread Crust

A square slice of rich cherry pie bars with a crumb topping and white glaze, sitting on a white plate.
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Make these simple cherry pie bars featuring a rich, buttery shortbread crust and sweet cherry filling. This recipe is perfect for potlucks and 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, beat the softened butter, granulated sugar, and salt until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.
  4. Gradually add the all-purpose flour to the wet ingredients and mix on low speed until just combined. Do not overmix the dough.
  5. Press two-thirds of the dough mixture evenly into the bottom of the prepared baking pan to form the crust.
  6. Spread the entire can of cherry pie filling evenly over the crust layer.
  7. Crumble the remaining one-third of the dough mixture 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. Cooling is important before glazing.
  10. Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add milk slowly to reach a pourable consistency.
  11. Drizzle the almond glaze over the cooled cherry pie bars.
  12. Once the glaze sets, lift the bars out of the pan using the parchment paper overhang and cut them into squares.

Notes

  • You can use a homemade cherry filling if you prefer, but canned filling makes this recipe quick and easy.
  • For a richer flavor, substitute 1/4 teaspoon of almond extract for the vanilla extract in the crust mixture.
  • These dessert bars are excellent for making ahead; store them covered at room temperature for up to three days.

Nutrition

Find it online: https://mayaplate.com/cherry-pie-bars/