Cherry Pie Bars are the perfect summer dessert for BBQ’s, potlucks and parties. Easy to make, easy to transport and easy to devour!
My neighbor, Jennifer, sometimes brings me her Pinterest trials (and errors). Today’s was these fabulous Cherry Pie Bars, published by Julies Eats and Treats, but then made and published by the Recipe Critic, which is where she came across the recipe. It was so darn good I made them the next week and wanted to share with all of my foodie friends!
Jennifer used 2 cans of cherry filling for her Cherry Pie Bars, as the Recipe Critic suggests, however doing this created a cobbler, too moist and heavy for a bar. I decided to omit one, making them a little more finger-friendly. The dough for the bars is cobbler-y (yes, I made that word up) and light enough to almost be shortbread, but sweet enough to remind it is a dessert.
Due to a change in the cherry pie filling, the cooking time also needed to be adjusted. I also decided to leave out the additional extracts in the icing. I found the flavors to be a little too overpowering to the delicious cherries. You can certianly add vanilla or almond extract, should you want those flavors. However, I did increase these flavors in the batter itself.
Watch us make it!
Serve up your Cherry Pie Bars with a big ole scoop of Vanilla Bean Ice Cream! And if you liked this recipe, here are a few more cherry recipes you might enjoy. Scroll on down for even more easy dessert ideas!
Make sure you PIN Cherry Pie Bars before you leave!
- 1 cup butter softened
- 2 cups sugar
- 4 eggs room temperature
- 1 1/2 teaspoons vanilla
- 3/4 teaspoon almond extract
- 3 cups flour
- 1 teaspoon salt
- 21 ounce can cherry pie filling
- 1 cup powdered sugar
- 2 tablespoons milk
- Cooking Spray
Preheat oven to 350 degrees.
Cream butter and sugar in a stand mixer fitted with a paddle attachment or a large mixing bowl with electric hand mixer.
Add eggs, one at a time, until combined. Add 1 teaspoon vanilla and 1/4 teaspoon almond extract, blend.
In a separate bowl, whisk together flour and salt. Slowly add dry mixture to wet mixture until just combined, do not over mix.
Lightly coat a 9x13 baking dish with cooking spray. Spread 3 cups batter into the bottom of the baking dish. Top with entire can of cherries. Spoon dollops of remaining batter over top of the cherries. There should be a good bit and it will cover much of the dish.
Bake for 45 minutes, or until it passes the toothpick test. Allow to cool for 30 minutes.
In a small bowl, whisk together powdered sugar and milk. Drizzle over Cherry Cobbler Squares.
Cut into 16 equal squares and serve. Enjoy your Cherry Cobbler Squares!