Cherry Pie Bars

Cherry pie bars is cherry pie in the best form possible! They’re baked on a sheet pan and slice up perfectly to feed a crowd! If you’re low on time, feel free to use store-bought cherry pie filling rather than homemade.

Prep Time30

Cook Time45

cool time30

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: cherry almond pie, cherry dessert, cherry pie, cherry pie bars, cherry pie slices, sheet pan pie

Servings: bars

Calories: 263kcal

Equipment

saucepan
rubber spatula
mixing bowls
jelly roll pan 10x15x1 sheet pan

Ingredients

For the cherry filling:

5 cups cherries fresh or frozen
3/4 cup granulated sugar
1/4 cup water use 1/2 cup water if using fresh cherries
1/4 cup cornstarch
1 tsp vanilla extract
1/4 tsp almond extract

For the cookie crust:

1 cup softened butter 2 sticks
2 cups granulated sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour

For the glaze:

1 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
2 tsp milk or water

Instructions

In a large saucepan or skillet over medium heat, combine cherries, sugar, water, cornstarch, and vanilla extract. Simmer over medium heat until the mixture is thickened and coats the back of a spoon (about 10 minutes). Set aside to cool slightly.
In a large mixing bowl combine softened butter, sugar, eggs, vanilla extract, and almond extract. Sprinkle in flour and mix to form a batter.
Using an offset spatula, spread 2/3 of the batter onto the bottom of a greased jelly roll pan. Spread the pie filling on top, then drop remaining teaspoons of batter over the pie filling.
Bake at 350 degrees F for 40-45 minutes. The filling will be bubbly, and the cookie crust will be golden. Cool completely.
For the glaze, mix powdered sugar, vanilla extract, almond extract and milk. Drizzle over the cooled bars and let the glaze set.
Cut into bars/squares and enjoy. This makes 16 to 24 bars depending on the size you like!

Nutrition