CHERRY BARS

 

Of course! Cherry Bars are a classic, easy dessert that’s perfect for potlucks, bake sales, or a simple sweet treat. They feature a buttery shortbread-like crust and topping with a layer of sweet cherry pie filling in the middle.

Here is a tried-and-true recipe for delicious Cherry Bars.

Easy Cherry Bars

This recipe makes a 9×13 inch pan, about 24 bars.

Ingredients:

For the Crust and Topping:

· 1 cup (2 sticks) unsalted butter, softened to room temperature
· 2 cups all-purpose flour
· ½ cup granulated sugar
· ½ cup light brown sugar, packed
· ¼ teaspoon salt
· 1 teaspoon vanilla extract
· 1 teaspoon almond extract (highly recommended for that classic “cherry” flavor)

For the Filling:

· 1 (21 oz) can cherry pie filling (or your favorite flavor: apple, blueberry, etc.)

For the Optional Glaze:

· 1 cup powdered sugar
· 2-3 tablespoons milk or cream
· ½ teaspoon vanilla or almond extract

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Instructions:

1. Prepare the Pan and Preheat Oven:

· Preheat your oven to 350°F (175°C).
· Grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.

2. Make the Crust/Topping:

· In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
· Mix in the vanilla and almond extracts.
· Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. The mixture will be crumbly but should hold together when pressed. This is perfect.

3. Assemble the Bars:

· Reserve 1 heaping cup of the crumb mixture for the topping.
· Press the remaining mixture firmly and evenly into the bottom of the prepared pan.
· Spread the cherry pie filling evenly over the crust.
· Take the reserved crumb mixture and sprinkle it evenly over the cherry layer. Don’t worry about covering it completely; a rustic, crumbly topping is ideal.

4. Bake:

· Bake for 35-45 minutes, or until the top is light golden brown and the cherry filling is bubbling around the edges.
· Remove from the oven and place the pan on a wire rack to cool completely. This is very important—if you try to cut them while warm, they will be messy.

5. Add the Glaze and Slice:

· Once the bars are completely cool, whisk together the powdered sugar, milk, and extract for the glaze. Start with 2 tablespoons of milk and add more, a teaspoon at a time, until you reach a drizzling consistency.
· Drizzle the glaze over the cooled bars.
· Use a sharp knife to slice into squares. For clean cuts, wipe the knife blade between slices.

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Tips for the Best Cherry Bars:

· Room Temperature Butter: This is crucial for creating the right crumbly texture. It creams with the sugar properly, creating little air pockets that make the crust tender.
· Don’t Overmix: Once you add the flour, mix until the dough just comes together. Overmixing will make the crust tough.
· Cool Completely: This is the hardest part but the most important for neat, clean bars. The filling needs time to set.
· Almond Extract: This ingredient is a game-changer with cherry desserts. It amplifies the cherry flavor and gives it that “bakery-style” taste.
· Variations:
· Lemon Zest: Add the zest of one lemon to the crust mixture for a bright, citrusy twist.
· Different Fillings: This recipe works with any canned pie filling. Apple, blueberry, and peach are all fantastic.
· Oats: For a chewier texture, substitute ½ cup of the flour with old-fashioned oats.
· Storage: Store bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen (without glaze) for up to 3 months.

Enjoy these delicious, easy-to-make bars! They are always a crowd-pleaser.