These bars are so yummy that I have a hard time leaving them alone. I just know that they are going to be calling me tonight when the kids are tucked into bed and I really should be on a diet to lose the extra baby fluff after having baby number 3 a year and a half ago. For some reason the baby weight has been harder to lose this time, maybe because we have so many fun recipes to try out every week!
The shortbread in this recipe is my favorite to use for Jam Bars or bars with pie filling because it originates from an Amish cookbook and has a nice buttery flavor with great texture too.
I like to use homemade cherry pie filling for these bars, but you can also use canned cherry pie filling from the store. Adding a glaze on top is optional if you prefer them less sweet. Personally, I prefer mine without the glaze and with a bit of crushed nuts mixed into the topping for a little extra saltiness. Feel free to experiment to see which one you or your family prefers!
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Cherry Pie Bars
Ingredients
- 1 cup salted butter softened
- 3/4 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder rounded
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 quart cherry pie filling or 2, 21 oz. cans
- 1/2 cup crushed pecans or walnuts optional
Glaze: (optional)
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk can add more or less as needed
Instructions
Preheat oven to 350:
- Cream softened butter and sugar together until smooth. Whisk in egg yolks and vanilla extract until well combined, then add baking powder, salt and flour. Mix all together until a soft and somewhat crumbly dough is formed. You should be able to roll it into a ball without it falling apart.
- Press all but 3/4 cup of the dough onto the bottom of a well-greased 9 by 13-inch baking dish. Combine the remaining dough with 1/2 cup finely crushed pecans or walnuts (optional).
- Top the shortbread with cherry pie filling, then sprinkle the remaining crumbs over top. Bake in the preheated oven for 30-40 minutes until the topping is golden and the filling is bubbly. *see note on pre-baking the crust. Allow the bars to cool completely.
- Combine the confectioners' sugar with vanilla extract and milk, adding just enough milk for a spreadable glaze. Once the bars have cooled, drizzle the glaze over top using a teaspoon or plastic bag with a small corner cut off. Refrigerate for several hours before cutting to allow the bars to set (optional). Enjoy!
Notes
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Step 1: Cream softened butter and sugar together until smooth. Whisk in egg yolks and vanilla extract until well combined, then add baking powder, salt and flour. Mix all together until a soft and somewhat crumbly dough is formed. You should be able to roll it into a ball without it falling apart.
Step 2-3: Press all but roughly a third of the dough into the bottom of a greased or parchment lined 13 by 9-inch baking dish. Combine the remaining dough with 1/2 cup crushed nuts if preferred. Top the shortbread with cherry pie filling, then sprinkle the remaining crumbs over top. Bake in the preheated oven for 30-40 minutes until the topping is golden and the filling is bubbly. Allow the bars to cool completely.
Note on parchment paper:
You can use parchment paper to line the baking dish, but my bars stuck to the parchment paper and were unhandy to remove. Maybe because I used the cheap Great Value brand? Greasing the pan works fine, just be sure to grease it well with additional butter, oil or cooking spray.
Do you need to pre-bake the crust?
You can pre-bake the crust for about 5 minutes if you prefer a crust that is a little on the crispy side. For a soft set crust there is no need to bake the crust longer than the times given with the filling on top. Baking times can vary depending on the strength of your oven. Be sure to bake the bars until the topping is golden and the filling is bubbly on top. If you are using a glass baking dish you can check to ensure the bottom is beginning to color as well before removing the bars from the oven.
Step 4: Combine the confectioners’ sugar with vanilla extract and milk, adding just enough milk for a spreadable glaze. Once the bars have cooled, drizzle the glaze over top using a teaspoon or plastic bag with a small corner cut off.
To add the glaze or not?
Having tried these bars both ways I can honestly say that I prefer them without the glaze. I don’t have much of a sweet tooth though, so that could be why it is my preference to leave them plain. If you aren’t sure, you could try adding the glaze to half of the bars and then deciding after you try it.
Last step: Refrigerate the bars for several hours before cutting to let the filling and glaze set. You can cut the bars while still warm, but they will be messy. Serve and enjoy!
Storage for these cherry pie bars:
These bars should be kept refrigerated if being stored for longer than a day. I do not recommend freezing them because the filling can separate. Perhaps storebought cherry pie filling freezes better than homemade filling does, but I haven’t tried it and cannot recommend it.
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Thank you for stopping by! I hope your day is blessed and that you can feel the peace of Jesus today. -Marilyn Stoltzfus Peight
