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Easy Cherry Bars

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A simple yet delightful dessert featuring a dense, buttery cake base topped with cherry pie filling and a vanilla-almond glaze.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the cake base
  • 1 cup butter, softened Use room temperature for best mixing results. Can substitute with 3/4 cup vegetable shortening.
  • 2 cups granulated sugar Reduce to 1 3/4 cups if you prefer less sweet.
  • 1 tsp salt
  • 4 large eggs Use room temperature for best mixing results; can use 3 eggs plus 1 egg yolk for extra richness.
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract Optional, but it amps the cherry flavor.
  • 3 cups all-purpose flour For gluten-free, use a 1:1 GF flour blend and add 1/2 tsp xanthan gum if not already included.
For the cherry filling
  • 2 cans cherry pie filling Each can is 21 oz. If one can is very syrupy, drain a little to avoid a soggy middle.
For the glaze
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2-3 tbsp whole milk Add more for a thinner glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment, leaving an overhang for easy removal.
  2. In a large bowl, cream the softened butter with granulated sugar until light and fluffy, about 3–4 minutes with a hand mixer.
  3. Beat in the room-temperature eggs, one at a time, scraping the bowl after each addition. Add the vanilla and almond extracts.
  4. Stir in the salt and all-purpose flour until just combined. Avoid overmixing; the batter should be thick.
  5. Press about two-thirds of the dough evenly into the prepared pan to form the base. Bake for 12–15 minutes, until the edges are set but the center is slightly soft.
  6. Remove from oven and spread the cherry pie filling evenly over the warm crust. If the filling is very syrupy, spoon off excess syrup first.
  7. Break the remaining dough into small pieces and scatter over the cherries, or press lightly to form a crumbly top.
  8. Return to the oven and bake for an additional 20–25 minutes, until the top is golden and the filling is bubbling.
  9. Cool completely in the pan on a rack. Chilling for an hour helps with slicing cleanly.
Glaze
  1. Whisk together the powdered sugar, vanilla extract, almond extract, and 2–3 tablespoons of whole milk to reach a drizzling consistency.
  2. Adjust the milk or powdered sugar as needed.
  3. Drizzle the glaze over the cooled bars, slice into squares, and serve.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g

Notes

Store at room temperature in an airtight container for up to 2 days, or in the refrigerator for 5–7 days. They can be frozen for up to 3 months. For best results, reheat in the microwave for 12–20 seconds or in a 300°F (150°C) oven for 8–10 minutes.
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