Cherry Bars are a delightful dessert with a buttery base, sweet cherry filling, and a glossy glaze that adds the perfect finishing touch.
This recipe is easy to prepare and great for serving a crowd at parties, holidays, or any special occasion.
The combination of almond and vanilla extracts enhances the flavor, making these bars irresistibly delicious.
Ingredients
For the Bars:
1 1/2 cups butter, softened
3 cup granulated sugar.
1 1/2 teaspoon salt
5 large eggs.
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon almond extract.
5 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder.
2 cans (21 oz.) cherry pie filling
For the Glaze:
1 cup confectioner’s sugar
3 tablespoons milk.
How To Make Cherry Bars
Preheat oven to 350 degrees F. Line a jelly roll pan (12×17) with aluminum foil.
Spray with nonstick spray. Set aside.In the bowl of your stand mixer, cream together butter and sugar, about 1-2 minutes.
Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated.
Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough.
Spread/Press remaining dough into the prepared baking pan. Top with cherry pie filling.
Drop remaining batter in small pieces over the cherry filling.Place in the oven and bake for 50-60 minutes or until golden brown.
Remove from the oven and place 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.
Tips and Variations
Dough Handling: The dough is soft and sticky, so use a spatula or damp hands to press it evenly into the pan.
Pie Filling Alternatives: Swap cherry pie filling with blueberry, apple, or strawberry pie filling for variety.
Glaze Options: Add a drop of almond or vanilla extract to the glaze for an extra flavor boost. Adjust the milk quantity for a thinner or thicker drizzle.
Toppings: Sprinkle chopped almonds or toasted coconut over the glaze for added texture.
Storage: Store leftover bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: These bars freeze well. Layer them between parchment paper in an airtight container and freeze for up to 2 months.
Thaw in the refrigerator or at room temperature before serving.
Portion Control: For smaller gatherings, halve the recipe and bake in a 9×13 pan, adjusting the baking time as needed.
How to Store Cherry Bars
At Room Temperature:
If you plan to eat the bars within 2 days, store them in an airtight container or cover them tightly with plastic wrap or aluminum foil.
Keep them in a cool, dry place away from direct sunlight.
In the Refrigerator:
For longer storage, place the cherry bars in a single layer in an airtight container.
If stacking is necessary, separate layers with parchment or wax paper to prevent sticking.
Refrigerate for up to 5 days.
In the Freezer:
To freeze, allow the bars to cool completely and glaze to set. Cut them into squares and layer them in a freezer-safe container or bag, separating layers with parchment or wax paper.
Freeze for up to 2 months.
Thawing and Reheating:
Thaw frozen bars overnight in the refrigerator or for a few hours at room temperature.
Serve them chilled, or warm slightly in the microwave for a fresh-from-the-oven taste.