Indulge your sweet tooth with a delightful twist on a classic dessert! These Easy Cherry Pie Sugar Cookie Bars are the perfect combination of buttery cookie goodness and luscious cherry filling, making them an irresistible treat for any occasion. With just a few simple ingredients and minimal prep time, you can whip up a batch of these mouthwatering bars that will have your family and friends begging for seconds. Whether it's a summer picnic, a cozy family gathering, or just a sweet craving, these bars are sure to impress. Ready to embark on a cherry-filled adventure? Let’s dive into this scrumptious recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Press approximately two-thirds of the cookie dough evenly into the prepared baking pan, creating a smooth base layer.
- Spread the entire can of cherry pie filling evenly over the cookie dough base, leaving a small border around the edges.
- Crumble the remaining cookie dough over the cherry pie filling, creating a rustic, uneven top layer that allows some of the filling to peek through.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the top is lightly set.
- Remove from the oven and let cool completely in the pan for about 1 hour. Use the parchment paper overhang to lift the bars out of the pan.
- Cut into 16 even squares using a sharp knife. For clean cuts, wipe the knife between each slice.
- Serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best texture. This helps create a light and fluffy dough.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until they are combined. Overmixing can lead to tough bars.
- Parchment Paper: Using parchment paper not only makes for easy removal but also helps prevent the edges from burning.
- Cherry Filling Variations: Feel free to experiment with different fruit fillings, like blueberry or peach, for a fun twist on this recipe!
- Cooling Time: Allow the bars to cool completely before cutting to ensure clean, even squares. A sharp knife helps achieve those perfect cuts.
- Storage: Keep any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them for longer storage—just thaw before serving!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 41g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 49mg
