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My favorite pie is cherry pie. I just love me some cherry pie. I have never liked pumpkin pie, so cherry pie is my top choice for Thanksgiving. These cherry pie bars are the bomb! It was just like biting into a cherry pie and served warm with a side of vanilla ice cream.... wow. I think I want some more now!
Rating: 5 stars Difficulty of Recipe: 2 stars
Things that I changed: Nothing
Things that I would do differently next time: It suggests baking them in a 15x10x1 pan or a 9x13. Next time I am going to bake them in a 15x10 pan so they aren't so thick and don't take so long to bake.
Will I make this again? Yes
Recipe Adapted From: Julies treats
Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)
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 9x13, whichever one you decide to use. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- 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.
My favorite pie is cherry pie. I just love me some cherry pie. I have never liked pumpkin pie, so cherry pie is my top choice for Thanksgiving. These cherry pie bars are the bomb! It was just like biting into a cherry pie and served warm with a side of vanilla ice cream.... wow. I think I want some more now!
Rating: 5 stars Difficulty of Recipe: 2 stars
Things that I changed: Nothing
Things that I would do differently next time: It suggests baking them in a 15x10x1 pan or a 9x13. Next time I am going to bake them in a 15x10 pan so they aren't so thick and don't take so long to bake.
Will I make this again? Yes
Recipe Adapted From: Julies treats
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)
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 9x13, whichever one you decide to use. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- 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.
Sounds so yummers
ReplyDeleteThese look great! I love love love almond extract. And they'd be really beautiful for Christmas or Valentine's Day
ReplyDeleteThis is the first time I have used almond extract! LOVED IT!!!
DeleteIs it possible to substitute or even omit the almond extract?? I try to be careful with some of my ingredients, especially if it's something made for a social occasion, due to my sister having an almond allergy & a good friend with one to all nuts. This could just be one I would only make for my fiancé...
ReplyDeleteYes I am sure that you could just leave it out or even substitute it with vanilla. :)
DeleteOkay, good to know. Thank you :)
Deletelemon juice also would be a good substitute. :)
DeleteI love almond extract because it brings out the flavor of the cherries but in your case try some cinnamon as a substitute. Betty Crocker cherry pie recipe said cinnamon or almond extract.
DeleteHi I am following you from the hop and I love how you rate your recipes according to difficulty in making. Depending on what you rate, I just might consider trying it. :)
ReplyDeleteThis Cherry bar looks interesting and fun for the kids. Thanks for sharing.
I would love for you to follow back.
Jillian
http://puzzlemecomplete.blogspot.com/2012/10/my-version-of-fall.html
My mom makes these! They are soooo yummy!!! I always forget how easy they are to make!! Thank you!
ReplyDeleteThere is nothing mentioned about whether or not the pan is grease or ungreased... Is it safe to assume ungreased? These look so yummy! I can't wait to try them out!
ReplyDeleteThere is nothing mentioned about whether or not the pan is grease or ungreased... Is it safe to assume ungreased? These look so yummy! I can't wait to try them out!
ReplyDeleteOk, they just make me speechless.
ReplyDeleteI would definitely say, that this is one of the most delicious things I've seen in a while!
Great job!
Hello! I’m stopping in to invite you to join us at the Clever Chicks Blog Hop this week!
ReplyDeletehttp://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-7-country-craft.html
I hope to see you there!
Cheers!
Kathy
The Chicken Chick
These look amazing! Thank you so much for linking up with Mom's Test Meal Monday! :) Pinning this one for sure! :)
ReplyDeleteHappy Friday Alyssa! I can't even begin to tell you how amazing these look!! You're being featured this week at Mom's Test Meal Mondays!!
ReplyDeleteHave a great weekend!
Just made these for my cherry pie - loving husband. Didn't have almond extract, so substituted with maple?? We'll see. They smell delicious and I'm sure my hubby will love them! Thanks for the recipe!
ReplyDeletePS made these for my busy bag party exchange. Featured them on the wrap up post. You're basically faaaamous:)
ReplyDeleteCould another fruit be substituted and it still come out right?
ReplyDeleteOh I think for sure you can!! I am sure you could use blueberry pie filling or even apple pie filling! If you do let me know how they turn out! :)
DeleteI made these for a group yesterday and they were, in fact, THE BOMB! 3 out of the 10 people there asked for the recipe and these will be a staple for me to take places.
ReplyDeleteI made these last night. We loved the flavor, but there is WAAYYYYYY too much batter! I used a 15x10 but the batter was still so thick and cake-like, but the top was starting to brown so I had to pull it out. I really wanted a more firm "sugar cookie-like" texture, instead of the spongy texture I got from it being so thick. I would cut the amount of batter in half, use a 13X9 pan, and a big 30oz can of cherries if I made it again. I think with those changes it would be even better. I may even put some dollops of cream cheese on with the cherries next time too :)
ReplyDeleteYes I totally agree! Way too much batter! That is why I wanted to use a 15x10 next time.... still too much?? They were still delicious though! And adding cream cheese on top! HEAVEN!! Thanks for the comment!
DeleteHi, I want to make these for Thanksgiving, what do you suggest doing in order to cut it in half? I am new to baking so I am not sure how I could fix it before making it.
DeleteHere is the recipe cut in half for ya! Let me know if you need more help! :)
Delete1/2 cup butter, softened
1 cups sugar
2 eggs
1/2 tsp vanilla extract
1/8 tsp almond extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1 (21 ounce) cherry pie filling
Glaze
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/4 tsp almond extract
1 Tbs milk
Just made these and wanted to add a tip.. if anyone is having trouble with spreading the dough (since it is sticky), I just kept making my hands damp which made all the difference. :) It is in the oven now and smells delicious!!
ReplyDeleteHow far in advance can I make these and still taste outstanding? Making a dessert table for a company party and wanted to include. Can't wait to make. Thanks for sharing.
ReplyDeleteI would probably making them the day of if possible! :) Let me know how they turn out! Also if you don't want them to be as thick make them in a 15x10 pan! :)
DeleteIf I make in a 15 x 10 do you think I can cut using a cookie cutter or fondant cutter? Was thinking of making in a star shape - not good for sharp corners? If not what shape other than square would you recommend? Thank you for you advice.
DeleteI'm sure that would work but something that I havent tried! It would sure be cute if it worked! Let me know if you do it that way! :)
DeleteI made these bars exactly as the recipe says, and in a 15x10" pan. I baked them for 18 minutes LONGER than called for and the bars were still liquid in the bottom. Very disappointed. My grandma used to make these bars and I was hoping they would turn out great but they were a flop.
ReplyDeleteHmmmm I wonder if it was your oven... something must have gone wrong. Mine turned out amazing and my family raved about them! I have made them 3 times since I posted this. They are a hit with our family! Mine were not liquid at all?? That is really strange. Sorry they didn't turn out! I hate when things don't turn out the way they should.
DeleteMade these tonight...AMAZING!!! It was a total hit with the family :)
ReplyDeleteI made these at Christmas time. They were so pretty and delicious. Definitely worth adding two cans of cherries! Thanks for the great recipe!
ReplyDeleteSorry if I missed it...? Is whether or not to grease pan ?
ReplyDeleteI usually always spray my pans with a little bit of cooking spray to be on the safe side, but I dont think you have to grease it. Hope this helps!
DeleteI live for anything with cherries! My mouth is watering thinking about it! I would like to make this recipe, but use a delicious organic sour cherry jam instead of the pie filling. What do you think? Can't wait to try this recipe!
ReplyDeleteThanks so much!
Thanks! I have just been searching for info about this topic for a while and yours is the best I have found out so far.
ReplyDeletevanntetting
Just finished making these tonight. I followed the ingredients and instructions to the T. They came out tasting fine but I notice a funny texture. The bottom "crust" is a bit dense. I used 2 cans of cherries (because I LOVE cherries) and I regret the decision :( It left the top almost under cooked and mushy. Also, the glaze is a must. It adds the sweetness to the dish, especially if you used No Suger Added Cherry Filling. I recommend really swirling or even flipping/mixing some of the bottom crust with the top filling to give more of a mixed texture all around.
ReplyDeleteAll in all they were good, just not my type of dish.
thanks for share.
ReplyDeleteThese look soooo yummy! :)
ReplyDeleteOk..so good! Would love these in cherry and I bet they would be great blueberry too! Thanks for the recipe Aylssa!!
ReplyDeleteOooo, love cherry pie! Even better in bars :)
ReplyDeleteI am guessing that any pie filling would work with this recipe. I would like to try a mix like lemon and cherry or lemon and strawberry.
ReplyDeletewonder how this would be with apple pie filling?
ReplyDeleteI made these last night, very good. I halved the dough recipe and used a mixed-berry pie filling (homemade not canned) instead of cherry. Baked the half recipe in an 8x8" pan, but it was too thick and doughy even though baked for longer. Will use larger pan for half recipe. Glaze is a must! Tastes more like a sugar cookie fruit bar than a pie.
ReplyDeleteDo these freeze well?
ReplyDeleteThe original recipe says to make these in a jelly roll pan, which is essentially a cookie sheet with sides. Maybe that's why they turned out soggy or unbaked for some people- they were too thick to bake through. In any case I just put them in the oven in a 9x13 with half the dough so we'll see- they smell great so far!
ReplyDeleteI've use apple and blueberry amazing deli-sh!
ReplyDelete