Cherry Pie Bars
Cookie bar crust baked with sweet and tangy cherry pie filling. These Cherry Pie Bars are the BEST summer dessert bar and they are perfect for the Christmas holiday season.
- 2 cups (4 sticks) unsalted butter, at room temperature
- 1 3/4 cup granulated sugar
- 1 tsp. salt
- 3 large eggs
- 1/2 tbsp. vanilla extract
- 1/2 tsp. almond extract
- 3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 42 oz. ( 2-21 oz. cans) cherry pie filling
- 1 1/2 cups powdered confectioners' sugar
- 2 tbsp cold water (or lemon juice)
Preheat oven to 350 degrees F.Prepare a 9 x 13 rimmed baking sheet or casserole dish with parchment paper. Spray it with oil or butter. This will help to prevent the cherries from sticking to the paper or foil; set aside.Whisk together flour, salt, and, baking powder; set aside.In a bowl fit with a mixer, beat butter and sugar on medium-high speed until fluffy; about 5 minutes.Slowly beat in 1 egg at a time.Beat in vanilla and almond extract.Slowly beat in a little flour mixture at a time then mix until just combined.Reserve 1.5 cups of the dough for the topping. Spread remaining dough evenly in prepared baking casserole. Spray a spatula with cooking oil to help spread dough better.Evenly spread cherry pie filling on top of the dough.Drop little dollops of dough on top of the cherry filling.Bake in oven 40-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool, then transfer to the refrigerator to chill at least 3-4 hours or overnight. To make the sugar glaze, combine powdered sugar and water and whisk until smooth. Drizzle over the top of the bars.Refrigerate bars at least 4 hours to set then chill until serving.
Calories: 332kcal | Carbohydrates: 57g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 118mg | Potassium: 131mg | Sugar: 26g | Vitamin A: 440IU | Vitamin C: 2.1mg | Calcium: 32mg | Iron: 1.2mg