Cherry Pie Bars
Updated: Nov 30
Made, written & photographed by the Creators of the Point
This is a simple, delicious, sweet dessert that has the crunch of a perfectly baked cookie. The ingredients aren't that crazy (you probably have all of them on hand!) and it is really only a couple of steps before these delicious bars are complete.
The red cherries make this a perfect Christmas dessert!
Cherry Pie Bars
Makes 12 bars
3 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, at room temperature and cut into tablespoons
1 large egg
21 oz can cherry pie filling
1 teaspoon almond extract, plus a splash for the icing
1 cup powdered sugar
1 tablespoon milk
Begin by preheating your oven to 375F. Spray a 9x13inch baking dish with nonstick spray. Set aside.
In the bowl of an electric mixer, combine your dry ingredients: 3 cups flour, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt. Mix until combined.
Keep the mixer on low while adding 1 tablespoon of butter at a time. Wait until the previous tablespoon has combined before adding the next.
After all of your butter is incorporated, finish by adding 1 large egg. Mix until clumps begin to form, or until you can make a ball with your hand.
Spread 2/3 into your prepared baking dish. Pat down with a spatula or your hand, and bake for 10-12 minutes. The crust should be matte when ready.
While the crust is baking, combine your cherry pie filling with 1 teaspoon almond extract.
After your 10-12 minutes, remove the crust from your oven and spread your mixed cherry pie filling evenly over the top. Use the remaining crust mixture to form balls with your hand and spread across the top. You can also sprinkle smaller amounts throughout to get a variety in each bite.
Bake for another 25-30 minutes, or until the top begins to brown.
Remove from oven and cool completely.
Grab a small bowl and combine your splash of almond extract, 1 cup of powdered sugar and 1 tablespoon milk. Use a fork to whisk it until all the powdered sugar is dissolved. Add more milk for a runnier icing.
Cut into 12 bars and enjoy! Save leftovers in an airtight, room temperature container.