Side Pannel
Cherry Pie Bars-2
Cherry Pie Bars-2
- Recipe Submitted by Absinthe on 06/20/2014
Category: Desserts, Dinner Party, Holiday
Ingredients List
- *****************************************
- For the bars:
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 whole egg + 1 egg yolk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 1/2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (21 ounce) can cherry pie filling
- ***************************************************
- For the glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1-2 tablespoons milk
Directions
Preheat the oven to 350. Prepare a 9 x 9 pan by lining with foil and spraying with cooking spray, then set aside.
In a large bowl or the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add the egg, egg yolk, vanilla, and almond extract, and mix until smooth. Add the flour, baking powder, and salt, and mix until combined.
Reserve about 3/4 cup of the dough, and spread the remaining dough in the prepared pan (the plastic wrap trick I mentioned above works great for this step!). Top with the pie filling. Drop the remaining dough by small spoonfuls evenly over the top of the pie filling, leaving space between the spoonfuls.
Bake 25-35 minutes, or until the dough on top does not indent when lightly pressed with your finger. Remove and let cool completely.
When the bars have cooled, whisk together the powdered sugar, almond extract, and 1 tablespoon milk. Add more milk or powdered sugar as needed to achieve the desired consistency. Drizzle the glaze over the cooled bars and allow to set (I usually just pop it in the fridge for a few minutes). Slice and enjoy!
In a large bowl or the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add the egg, egg yolk, vanilla, and almond extract, and mix until smooth. Add the flour, baking powder, and salt, and mix until combined.
Reserve about 3/4 cup of the dough, and spread the remaining dough in the prepared pan (the plastic wrap trick I mentioned above works great for this step!). Top with the pie filling. Drop the remaining dough by small spoonfuls evenly over the top of the pie filling, leaving space between the spoonfuls.
Bake 25-35 minutes, or until the dough on top does not indent when lightly pressed with your finger. Remove and let cool completely.
When the bars have cooled, whisk together the powdered sugar, almond extract, and 1 tablespoon milk. Add more milk or powdered sugar as needed to achieve the desired consistency. Drizzle the glaze over the cooled bars and allow to set (I usually just pop it in the fridge for a few minutes). Slice and enjoy!
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