Nothing says love like pie! I am not usually known for my pie making capabilities. Just thinking about rolling out pie crust and making the filling wears me out. But I have a solution! Who’s your buddy? Who’s your pie pal! You can have your pie and never have to worry about breaking out that rolling pin!
Cherry Pie Bars
These are so simple and delicious, not to mention easy to make. Just the way we love our recipes around here!
Cherry Pie Bars Cut Up On Baking Sheet
NOTES:
- Don’t stress over the pan. If you don’t have a jelly roll type sheet pan than a 9 x 13 cake or casserole pan will do the trick.
- To help you gauge how much 3/4 of the batter is. I just mark the batter in the bowl with a big cross and take out 3/4, leaving 1/4.
- To make your glaze go on all pretty and stuff. Put it in a ziplock baggie and cut a small tip on the end.
Clink!
Kathi
Print
Pin RecipePrep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Cherry Pie in a totable bar! Easy to make and feeds a crowd!
Course:
Dessert, holidays
Cuisine:
American
Servings: 26 bars
: 204 kcal
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 2 21 ounce cans cherry pie filling
- Glaze
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons to 3 milk
Instructions
-
Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
-
Spread 3/4 of dough into a greased 15x10x1 or a 9 x 13 baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely before glazing. (I put mine in the fridge to hurry it up).
-
In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.
Nutrition Facts
Cherry Pie Bars
Amount Per Serving
Calories 204
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 44mg15%
Sodium 162mg7%
Potassium 28mg1%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 20g22%
Protein 2g4%
Vitamin A 255IU5%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
I just came across your recipe, and it sounds delicious, but I need some clarification. What is the correct size can(s) (amount) of cherry pie filling? Also, at the end of directions you say it yields 5 dozen, when the serving size says 12 bars. Please clarify.
Hi Kate! Thank you for the note. You are correct there was something amuck with the recipe! We changed recipe card companies and some of the older recipes did not update correctly. It is two 21 ounce can of cherry pie filling and the recipe makes about 26 bars. Thanks for letting us know!
See several ways I could cut down calories/sugar etc-I’m diabetic. These look really yummy!
Could I do without the almond extract?
Absolutely!
If you wanted to use fresh cherries how much would you need to use? Would you thicken them or how could I substitute the cherry pie filling?
Hi Ro! I couldn’t say for sure as I have never done it but I googled it and there are tons of recipes for Homemade Cherry Pie Filling!
Gosh! I love any cherry desserts. This looks so good, I don’t think I would want to share this with anybody lol.
I really like the step-by-step images. Nice pictures! This recipe sounds fantastic!
Thanks Tara – I won’t tell you how long it took me to do those…might be awhile before i do it again :). Thanks for your note!
Love the step by step photos. I could use a few of those bars right now. Yum!
Butta and sugar – my two go to foods! Thanks for your note!
Omg my mouth is salivating!! Thanks for sharing this!
Thanks for your note Sam!
These look scrumptious and fabulous! I just love easy tasty desserts. Perfectly in time for Washington’s birthday. Thanks for sharing!
Oh thats a good idea too! Thanks for your note!
Oh, Kathi….this looks amazing! Your prep pictures are perfect! I could do this, 🙂