Best Cherry Pie Bars Recipes

CHERRY PIE COOKIE BARS

Steps:

• For the cookie bars: Preheat the oven to 375 degrees F.
• Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
• Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
• Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
• For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.

CHERRY PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1/2 cup milk and egg yolk together in a bowl. Combine flour and salt in a separate bowl. Cut butter into flour mixture using a pastry blender or fork until mixture resembles coarse crumbs; stir into milk-egg mixture until a ball of pastry dough forms. Separate dough into 2 pieces.
• Roll 1/2 of the dough on a floured work surface large enough to fit in the bottom and up the sides of a 10x15-inch jelly roll pan. Place dough on pan. Sprinkle crushed corn flakes over dough.
• Drain 1/3 cup liquid from each can of cherry pie filling and reserve liquid for another use. Carefully spoon cherries over corn flakes layer.
• Roll remaining dough into an 11x16-inch rectangle on a floured work surface; place on top of cherry layer. Tuck 1/2 inch of dough under the bottom crust and gently seal edges.
• Beat egg white in a bowl until foamy; brush over top dough layer. Sprinkle white sugar over dough.
• Bake in the preheated oven until lightly browned, about 1 hour. Transfer to a cooling rack to cool completely, about 3 hours.
• Whisk confectioners' sugar, 2 tablespoons milk, and vanilla extract together in a bowl until glaze is smooth. Spoon glaze into a plastic bag and snip 1 corner. Slice bars and squeeze glaze onto each bar.

CHERRY PIE FILLING BARS

Steps:

• Cream margarine and sugar.
• Add eggs and beat well.
• Beat in lemon juice and flour.
• Pour batter into a greased and floured jellyroll pan (or a cookie sheet with tall sides).
• Use a toothpick to mark where the bars will be cut. Drop about 2-4 cherries with filling in the middle of each square. (You won't use the whole can).
• Bake at 350 degrees for about 30-40 minutes.
• Dust with powdered sugar.

EASY CHERRY PIE SUGAR COOKIE BARS RECIPE - (4.2/5)

Steps:

• In a medium bowl, whisk the egg. Stir in contents of sugar cookie mix pouch and melted butter. Keep mixing until thick dough forms. Remove 3/4 cup of dough to a smaller bowl and set aside. Press remaining dough into a greased 9x9-inch square baking pan. In a separate bowl, stir together cherry pie filling and almond extract. Spread over sugar cookie dough in baking dish. Break up remaining dough into small chunks and sprinkle over top of cherry pie filling. Bake at 375°F for 20-30 minutes, or until edges are golden brown. Cool before slicing and serving.

CHERRY ALMOND PIE BARS

Steps:

• 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• 2. In large bowl, stir base ingredients until soft dough forms. Press 2/3 of dough in bottom of pan.
• 3. Spread pie filling over dough. Drop remaining 1/3 dough by teaspoonfuls over filling.
• 4. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.
• 5. In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature.

CHERRY PIE CRUMBLE BARS RECIPE - (4.2/5)

Steps:

• Preheat oven to 375ºF. Lightly grease a 9x13-inch pan and line with parchment paper. Whisk flour, sugar, baking powder, salt and butter until well combined. The mix will have small chunks of butter. In a small bowl, whisk extracts into beaten egg yolks. Combine with flour mixture Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Tart Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula Sprinkle with reserved crumb mixture. Bake until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. Tip: To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking.

EASY CHERRY PIE BARS

Steps:

• Preheat oven to 350.
• Grease a 9x13 casserole dish.
• In a mixing bowl, cream butter and sugar, then add eggs and vanilla. Beat well to mix. Add flour and salt, mixing well.
• Spread half of the batter into the greased casserole dish, Spoon the pie filling over the batter and spread evenly. Randomly drop tablespoons of remaining batter over the pie filling.
• Bake for 40 min or until a toothpick comes out clean.
• Meanwhile, mix powdered sugar, almond extract and milk until smooth. When bars come out of the oven, drizzle the glaze evenly over the bars and cool. Cut into 16 bars and serve.

CREAM CHEESE CHERRY PIE CRUMB BARS RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. Lightly grease a 9×13-inch baking pan. CRUMB: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 to 10 minutes, until light golden brown. Set on a wire rack to cool. FILLING: In a separate large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla extract and mix to combine. Using an offset spatula, spread the cream cheese mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the remaining dough evenly over the cherry layer. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before adding the glaze. POWDERED SUGAR GLAZE: In a small bowl, whisk together the powdered sugar, cream and vanilla extract. Add more cream if you want a thinner glaze, or more powdered sugar if you want a thicker glaze. Drizzle over the bars and allow to set. The bars can be served at room temperature or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

~ CHERRY PIE BARS ~

Steps:

• 1. Preheat oven to 350 degree F. Lightly grease a 9 x 13 baking dish. In a large bowl, cream sugar and butter until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Beat in flour and salt, until thoroughly blended.
• 2. Spread 1/2 of the batter into bottom of prepared dish. I use my offset knife for this. Could use floured fingers to spread. Spread cherries evenly over batter.
• 3. Add the remaining batter in dabs over the cherries. I then sprinkle with some sugar and a handful of sliced almonds.
• 4. Place in oven and bake for 40 - 45 minutes or until batter is cooked through.
• 5. Cool on rack , then when read to serve I cut into squares. Delicious with ice cream. Enjoy!

CHERRY PIE BARS

Steps:

• 1. Preheat over to 350 degrees. Spray 9 X 9 inch baking dish with nonstick cooking spray.
• 2. In medium bowl whisk sugar, baking powder and flour. Cut in butter with pastry knife until mixture is crumbly.
• 3. In small bowl whisk together egg, vanilla and almond extract. Slowly stir egg mixture into flour/butter mixture.
• 4. Remove 1 1/2 cups of the mixture to separate bowl. Stir in oats and set aside.
• 5. Press crumb mixture (without oats) gently into bottom of baking dish. Top with cherries, then with crumb mixture with oats. Bake for 55-60 minutes or until lightly browned and bubbly on the edges.

CHERRY PIE BARS

Steps:

• Glaze 1 cup powdered sugar 1/2 tsp vanilla extract 1/2 tsp almond extract 2 Tbs milk
• 1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts. 2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined. 3. Grease a 15x10x1 pan or 9×13, whichever one you decide to use. Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes) Spread with pie filling. Drop remaining batter on top of pie filling. 4. Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

CHERRY PIE BARS

Steps:

• Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13x9 inch metal baking pan with nonstick cooking spray.
• In a bowl, combine cake mix, 6 tablespoons melted butter, and 1 cup of the oats with a wooden spoon until well blended ( mixture will be crumbly); reserve 1 cup of crumb mixture.
• Stir the egg into the remaining mixture until blended; press into the bottom of prepared pan.
• Pour cherry pie filling over the crust; spread evenly.
• In a bowl combine the reserved cake mixture, remaining ¼ cup oats, remaining 2 tablespoons melted butter, brown sugar, and pecans until blended; sprinkle evenly over cherry pie filling.
• Bake 30-35 minutes or until filling is bubbly and topping is golden; transfer to wire rack and cool completely.
• Cut into bars.

CHERRY PIE BARS

Steps:

• Preheat oven to 350 degrees F.Prepare a 9 x 13 rimmed baking sheet or casserole dish with parchment paper. Spray it with oil or butter. This will help to prevent the cherries from sticking to the paper or foil; set aside.Whisk together flour, salt, and, baking powder; set aside.In a bowl fit with a mixer, beat butter and sugar on medium-high speed until fluffy; about 5 minutes.Slowly beat in 1 egg at a time.Beat in vanilla and almond extract.Slowly beat in a little flour mixture at a time then mix until just combined.Reserve 1.5 cups of the dough for the topping. Spread remaining dough evenly in prepared baking casserole. Spray a spatula with cooking oil to help spread dough better.Evenly spread cherry pie filling on top of the dough.Drop little dollops of dough on top of the cherry filling.Bake in oven 40-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool, then transfer to the refrigerator to chill at least 3-4 hours or overnight. To make the sugar glaze, combine powdered sugar and water and whisk until smooth. Drizzle over the top of the bars.Refrigerate bars at least 4 hours to set then chill until serving.