Cherry Pie Bars Food

CHERRY PIE CRUMB BARS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
• In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
• In a large mixing bowl, stir together melted butter and sugar. Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
• Reserve 3/4 cup of mixture.
• Press remaining crumb mixture into the bottom of prepared pan.
• Spread cherry filling over the crust.
• Sprinkle remaining crumb mixture over cherries.
• Sprinkle sugar over crumb topping.
• Bake bars for 23 to 25 minutes OR until the top is golden.
• Cool completely before cutting.

CHERRY PIE BARS

Steps:

• Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish (for thinner bars use a 15 by 10-inch baking dish).
• In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy.
• Mix in eggs one at a time, then blend in vanilla and almond extracts. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Reserve and set aside 1 1/2 cups batter then spread remaining evenly into prepared baking dish.
• Top with cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top.
• Bake in preheated oven about 30 - 37 minutes (near lesser time for 15 by 10 baking dish and greater time for 13 by 9). Remove from oven and allow to cool completely on a wire rack.
• For the glaze:
• In a small mixing bowl whisk together all glaze ingredients adding enough half and half to reach desired consistency.
• Pour into a resealable bag, seal bag and cut a small tip from one corner then drizzle over top of cooled bars. Allow glaze to set (to set it quicker chill in freezer) then cut into squares.

CHERRY PIE BARS RECIPE

Steps:

• Preheat oven to 350 degrees and spray a 9" x 13" cake pan with cooking spray. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and stir to combine.
• Sift flour over wet ingredients and stir until well combined. Transfer about ¾ of the dough into prepared cake pan and spread into an even layer. Place crust in oven to bake for 15 minutes while you prepare the filling and reserve remaining dough.
• In a large bowl, beat the cream cheese, lemon zest, lemon juice and 3 Tbsp granulated sugar until completely smooth.
• Remove crust from oven and spread cream cheese mixture evenly over crust. Spoon the pie filling over the cream cheese layer and evenly distribute the cherries. Drop remaining dough by the teaspoon-full, randomly over the top of the cherries.
• Bake 45-50 minutes or until top crust is cooked and light golden brown. Remove from oven and cool completely on a wire rack.
• In a small bowl, mix powdered sugar, vanilla extract and just enough milk to reach a pourable consistency then drizzle the glaze over the top of bars. Allow glaze to set then slice and serve.

CHERRY PIE BARS RECIPE

Steps:

• Preheat oven to 350 degrees F. Coat a 9x13 pan with cooking spray and set aside. In a small bowl, combine the chopped cherries and 1/2 cup sugar. Mix well and set aside.
• Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, 1 cup granulated sugar, eggs and almond extract and beat on medium speed until creamy and free of lumps.
• In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
• Using your fingers, press approximately half of the dough into the bottom of the prepared pan and bake in the preheated oven for 8 minutes. Remove from the oven and top with the cherry mixture. Drop the remaining dough in clumps over the top and bake for an addition 25-30 minutes, or until cherries are bubbling and the dough is golden brown. Let cool.
• Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioner's sugar and milk. Beat on medium speed until smooth. Scrape the sides of the bowl if necessary. Drizzle the glaze over the bars, cut into squares and serve!

CHERRY PIE BARS

Steps:

• Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
• In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
• 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 minuteSpread with pie filling. Drop remaining batter on top of pie filling.
• Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

CHERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

CHERRY PIE BARS ~ CHERRY KUCHEN BARS

Steps:

• Preheat Oven to 350°
• In a large bowl beat together the butter and sugar for about 30 seconds.
• Add sugar, baking powder and salt. Beat until just combined. (Scrape down the bowl to get everything included)
• In a small bowl crack eggs and remove from the shell, add vanilla and stir to blend completely with a fork.
• Add egg/vanilla mixture to Sugar/butter mixture and mix until just combined.
• Mix in the flour until just combined, do not over mix.
• Remove 1/3 of the batter/dough and save for the topping.
• Grease the bottom of a 9X 13 baking dish. Then place a sheet of parchment paper in the bottom leaving about 6 " handles to be able to lift out the finished bars for cooling.
• Place the 2/3 portion of dough in the center of the pan on top of the parchment paper. Using your fingers, gently push the dough to fit across the bottom of the pan.
• Bake for 12 minutes.
• While the crust is baking place cherries, cornstarch and sugar in a bowl and stir to blend well.
• When crust comes out of the oven, spread the cherry pie filling over the top of the baked crust.
• Take the unbaked 1/3 portion of the batter/dough and shape into small balls and sprinkle over the top of the cherry pie filling.
• Bake for 30 minutes until the top is just starting to turn golden color.
• Using the handles, lift the cherry pie bars out and place on a wire rack to cool. Allow to cool at least 15 minutes.
• In a small bowl stir the powdered sugar and milk together to get a sugar frosting to drizzle consistency.
• Once bars have cooled, using a spoon drizzle the sugar/ milk frosting over the top in cross patterns.
• When ready to serve cut to squares.
• Can be made ahead and served cold.

QUICK AND EASY CHERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.

CHERRY BARS

Steps:

• Cream together butter and sugar. Add eggs and beat well. Beat in extracts. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.Spread 3 cups batter into a greased 15x10x1-in baking pan (Also works with 9x13 - baking time will be at least 35 minutes). Spread with pie filling. Drop the remaining batter by teaspoonfuls over pie filling. Bake at 350 for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack. Combine glaze ingredients, and drizzle over cooled bars.

CHERRY PIE BARS

Steps:

• If using fresh cherries, rinse and pit cherries. if using frozen cherries, thaw them and drain excess liquid. Set aside. Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper so that the paper hangs over the sides of the pan. In a large bowl, combine flour, sugar, and sea salt with an electric hand mixer on low until well blended. With mixer running on low speed, add butter a few cubes at a time, blended as you go. Increase speed to high once added and blend until the mixture is crumbly and no larger than peas. Using a measuring, reserve 1 ½ cup of the mixture and place in the fridge to use as a crumb topping later. Take remaining mixture and spread in prepared pan, pressing down with a spatula to form an even, firm crust. Bake at 350°F until light golden brown, about 12 to 15 minutes. Remove baking sheet from oven and let crust cool before adding fruit topping. While the crust bakes, in a large bowl, whisk together sugar, flour, and sea salt. Add eggs and sour cream, whisking until smooth. Add reserved cherries and gently fold into mixture. Once crust has baked and cooled, pour filling on top of crust and spread out. Remove reserved crumb topping from fridge and evenly sprinkle over cherry filling. Bake at 350°F until top is golden brown and fruit mixture is bubbling, about 50 to 55 minutes. Remove from oven and let cool completely before removing from pan and cutting into bars, about 3 hours. Leftover bars will keep in an airtight container in the refrigerator for up to 3 days.

CHERRY KUCHEN BARS

Steps:

• Preheat oven to 350°F and grease a 15x10 baking pan with a bit of butter. Set aside.
• In a large mixing bowl, using an electric mixer, beat the shortening and butter for 1 minute on medium speed.
• Add the sugar, baking powder, and salt. Beat together until thoroughly combined and mixture is smooth.
• Add the eggs and vanilla, and beat until well combined, scraping down the sides of the bowl as needed.
• Add the flour one cup at a time, mixing with the electric beater until the dough gets thick. Then, switch to a wooden spoon and stir in any remaining flour.
• Reserve 1½ cups of the dough, and press the remaining dough into the prepared baking pan.
• Bake for 12 minutes, then remove from oven.
• Spread the cherry pie filling over the crust, then spoon small amounts of the reserved dough over the top.
• Bake for 25 to 28 minutes longer, or until lightly golden brown.
• Remove from oven and set on a wire rack to cool completely.
• While the bars cool, prepare the icing by combining the powdered sugar, vanilla extract, and milk in a small bowl, adding the milk 1 tablespoon at a time until desired thickness is achieved.
• Once bars have completely cooled, drizzle with icing, cut, and serve.

EASY CHERRY BARS

Steps:

• Preheat oven to 350 degrees. Spray a 15x10 sheet pan with baking spray.
• In a stand mixer, cream butter, sugar, and salt on medium speed until light and fluffy.
• Add eggs, one at a time, then add extracts.
• Gradually fold in flour to butter mixture until combined and dough forms.
• Press 3 cups dough into prepared pan.
• Spread with cherry pie filling covering all the dough evenly.
• Drop remaining dough by teaspoonfuls over filling.
• Bake 35-40 minutes, or until golden brown.
• Cool completely in pan before glazing.

CHERRY PIE BARS

Steps:

• Preheat oven to 350°.
• Cream butter, sugar and salt until light and fluffy in a large bowl using a hand mixer or stand mixer.
• Add eggs, one at a time, beating well after each addition. Beat in extracts. Add salt and mix until combined. Gradually add flour while mixing.
• Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling.
• Drop remaining dough by teaspoonfuls over filling. Bake 45-60 minutes or until golden brown.
• Cool completely in pan.
• In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

CHERRY PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 1/2 cup milk and egg yolk together in a bowl. Combine flour and salt in a separate bowl. Cut butter into flour mixture using a pastry blender or fork until mixture resembles coarse crumbs; stir into milk-egg mixture until a ball of pastry dough forms. Separate dough into 2 pieces.
• Roll 1/2 of the dough on a floured work surface large enough to fit in the bottom and up the sides of a 10x15-inch jelly roll pan. Place dough on pan. Sprinkle crushed corn flakes over dough.
• Drain 1/3 cup liquid from each can of cherry pie filling and reserve liquid for another use. Carefully spoon cherries over corn flakes layer.
• Roll remaining dough into an 11x16-inch rectangle on a floured work surface; place on top of cherry layer. Tuck 1/2 inch of dough under the bottom crust and gently seal edges.
• Beat egg white in a bowl until foamy; brush over top dough layer. Sprinkle white sugar over dough.
• Bake in the preheated oven until lightly browned, about 1 hour. Transfer to a cooling rack to cool completely, about 3 hours.
• Whisk confectioners' sugar, 2 tablespoons milk, and vanilla extract together in a bowl until glaze is smooth. Spoon glaze into a plastic bag and snip 1 corner. Slice bars and squeeze glaze onto each bar.

CHERRY PIE COOKIE BARS

Steps:

• For the cookie bars: Preheat the oven to 375 degrees F.
• Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
• Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
• Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
• For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.

CHERRY PIE FILLING BARS WITH CREAM CHEESE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Grease a 8x8 baking pan with nonstick cooking spray.
• Combine the flour and salt in a medium bowl and set aside.
• Beat the butter and sugar together until light and fluffy. Add the eggs and vanilla extract and continue mixing to combine.
• Slowly add in the dry ingredients and mix until well combined.
• Spread ⅔ of the batter in the bottom of the prepared pan. Using your fingers press the dough into the pan until the dough is spread evenly.
• Add the cherry pie filling on top of the crust.
• Drop the remaining crust dough by the spoonful over the cherry pie filling.
• Bake in the preheated oven for 30 to 35 minutes - until the top crust is golden brown and the filling is bubbling.
• When cherry bars are done remove from the oven and allow to cool. Make the cream cheese glaze while bars are cooling.
• Make the cream cheese glaze by beating together the cream cheese, powdered sugar, vanilla extract, and two tablespoons of milk until smooth. Add more milk if needed to reach your desired consistency.
• When the bars are cooled, drizzle the glaze over the top and cut into nine even bars.

CHERRY PIE BARS

Steps:

• Preheat oven to 350 degrees F.Prepare a 9 x 13 rimmed baking sheet or casserole dish with parchment paper. Spray it with oil or butter. This will help to prevent the cherries from sticking to the paper or foil; set aside.Whisk together flour, salt, and, baking powder; set aside.In a bowl fit with a mixer, beat butter and sugar on medium-high speed until fluffy; about 5 minutes.Slowly beat in 1 egg at a time.Beat in vanilla and almond extract.Slowly beat in a little flour mixture at a time then mix until just combined.Reserve 1.5 cups of the dough for the topping. Spread remaining dough evenly in prepared baking casserole. Spray a spatula with cooking oil to help spread dough better.Evenly spread cherry pie filling on top of the dough.Drop little dollops of dough on top of the cherry filling.Bake in oven 40-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool, then transfer to the refrigerator to chill at least 3-4 hours or overnight. To make the sugar glaze, combine powdered sugar and water and whisk until smooth. Drizzle over the top of the bars.Refrigerate bars at least 4 hours to set then chill until serving.

CHERRY PIE BARS

Steps:

• Cream the following ingredients together:.
• Crisco, butter or margarine, sugar, vanilla and eggs.
• After creaming above, add: flour, baking powder and salt.
• Save 1 1/2 cups batter and spread the remaining in a greased cookie sheet.
• Spread cherry pie filling over batter and drop remaining batter on top of cherries.
• Bake at 350 for 30-35 minutes.
• Take it out of oven and drizzle glaze over top.