ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cherry Pie Bars

Photo: Greg Dupree; Styling: Mindi Shapiro 

Active time 15 mins
Total time 2 hrs, 15 mins
Yield

Serves 24 (serving size: 2 bars)

A classic cherry dessert is baked into a crowd-pleasing, more portable treat. Make and store these bars, wrapped in aluminum foil, for up to three days.  

Ingredients

  • 3 cups (12 oz.) all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon table salt
  • 1 1/2 cups (12 oz.) cold butter, cubed
  • 3 cups canned cherry pie filling (about 1 1/2 [21-oz.] cans)
  • 3/4 cup chopped pecans
  • 1 cup powdered sugar
  • 4 to 5 tsp. whole milk
  • 1/4 teaspoon almond extract

How to Make It

  1. Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray.

  2. Pulse flour, granulated sugar, and salt in a food processor until combined. Add butter cubes, and pulse until mixture is crumbly. Reserve 1 cup flour mixture. Press remaining flour mixture onto bottom of prepared pan.

  3. Bake in preheated oven until lightly browned, 25 to 30 minutes. Spread cherry pie filling over crust in pan. Toss together reserved 1 cup flour mixture and pecans. Sprinkle pecan mixture evenly over filling.

  4. Bake in preheated oven until golden brown, 40 to 45 minutes. Cool completely in pan on a wire rack, about 1 hour. Lift baked bars from pan, using foil sides as handles.

  5. Stir together powdered sugar, 4 teaspoons milk, and almond extract. Add additional milk, if needed, to reach desired consistency. Drizzle over pecan mixture. Cut into 48 bars.