Nothing says love like pie! But I am not 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…brilliant! Wish I would have thought of them but I pinched the recipe from Taste of Home.
Rather than go on and on about how good these are and how easy they are to make. I think I’ll just show ya this time…
Now wasn’t that fun! So much better than me going on and on 🙂
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 baggie and cut a small tip on the end.
Clink!
Kathi
Cherry Pie Bars
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 bars
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 ounces cans cherry pie filling 21
- 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.
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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. Yield: 5 dozen.
Oh, Kathi….this looks amazing! Your prep pictures are perfect! I could do this, 🙂
Oh my word, these look amazing! What a perfect, bright and delicious treat to make to combat these long winter days. I’ll have to make a batch this weekend…can’t wait! 🙂
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!
Omg my mouth is salivating!! Thanks for sharing this!
Thanks for your note Sam!
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!
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!
Gosh! I love any cherry desserts. This looks so good, I don’t think I would want to share this with anybody lol.
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!
Could I do without the almond extract?
Absolutely!