Cherry Bars
User Reviews
0
0 reviews
Unrated
Cherry Bars
Report
Easy cherry bars made with layers of buttery shortbread, sweet cherry pie filling, crumb topping, and an almond glaze! Simple + Fast!
Share:
Ingredients
For the Cherry Bars:
- 1 batch homemade cherry pie filling (about 2 cups)
- ½ cup unsalted butter (1 stick), softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- ½ teaspoon pure vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ¾ cups whole wheat pastry flour or substitute all purpose flour
- ⅓ cup sliced almonds
For the Glaze:
- ½ cup powdered sugar
- ¼ teaspoon pure almond extract
- 1 tablespoon milk
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8x8-inch pan with cooking spray, line with parchment paper (so that you have some overhanging two sides), then lightly grease again. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter and sugar at medium speed until light and creamy, about 2 minutes.
- Add the eggs one at a time, beating between each addition, then beat in the vanilla extract.
- Sprinkle the baking powder and salt over the top, then mix to combine. Reduce the mixer speed to low and, with the mixer running, slowly add in the flour, mixing just until it disappears. Stop to scrape down the bowl as needed to make sure the ingredients are evenly blended. The dough will be very moist and sticky.
- Reserve 1/2 cup of the dough for the topping, then scrape the remaining dough into the bottom of the prepared dish. With a knife, the back of a spoon, or an offset spatula, spread the dough into an even layer, smoothing it all the way into the corners. The layer will seem thin, but it will rise and thicken as it bakes.
- Mix the sliced almonds into the reserved dough, and mix to combine. Set aside.
- Spoon prepared pie filling (make sure it's cool) over the top of the bottom layer. Spread it into an even layer, then drop small spoonfuls of the reserved dough with almonds over the top of the bars. Some of the cherry pie fillingwill show through.
- Bake for 50 to 55 minutes, until lightly golden on top and set. Place the pan on a wire rack and let cool completely. To remove the bars from the pan, use a dull knife to loosen the sides, then gently lift them out using the overhanging parchment paper.
- To make the glaze, whisk together the powdered sugar, almond extract, and milk until smooth. Drizzle over the bars, slice, and serve.
Notes
- TO STORE: Store leftover cherry bars in the refrigerator for up to 4 days.
- TO FREEZE: Wrap individually in plastic and freeze for up to 2 months. Let thaw overnight in the refrigerator.
- TO REHEAT: You can enjoy these cherry bars straight from the fridge. However, they're also tasty warmed in the microwave for 10-15 seconds too.
Nutrition Information
Show Details
Serving
1bar
Calories
202kcal
(10%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
36mg
(12%)
Potassium
119mg
(3%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
271IU
(5%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 202kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
