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Easy Chewy Cherry Pie Bars Recipe with Buttery Shortbread Crust

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These cherry pie bars feature a buttery shortbread crust paired with a chewy cherry filling, perfect for a quick and nostalgic dessert that pleases both kids and adults.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 3 cups (450g) pitted fresh or frozen tart cherries
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (67g) packed light brown sugar
  • 1/4 cup (57g) unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line with parchment paper with an overhang.
  2. In a large bowl, cream 1 cup softened unsalted butter and 2/3 cup granulated sugar with an electric mixer on medium speed until pale and fluffy, about 2-3 minutes.
  3. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tablespoon cornstarch, and 1/4 teaspoon salt. Gradually add to butter mixture and mix on low speed until just combined.
  4. Press dough evenly into the prepared pan to about 1/4 to 1/3 inch thickness.
  5. Bake crust for 15 minutes or until edges start to turn golden. Remove and set aside.
  6. In a medium bowl, toss 3 cups pitted cherries with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract if using.
  7. Spread cherry filling evenly over the warm crust.
  8. In a small bowl, stir together 1/2 cup all-purpose flour and 1/3 cup packed light brown sugar. Pour in 1/4 cup melted butter and mix until crumbly but moist.
  9. Sprinkle the crumbly topping evenly over the cherry filling without pressing down.
  10. Bake for 30-35 minutes until topping is golden brown and cherries are bubbly. Watch closely in the last 10 minutes to avoid over-browning.
  11. Remove from oven and cool completely on a cooling rack for at least 2 hours to allow filling to set.
  12. Slice into squares or rectangles and serve as is or with vanilla ice cream.

Notes

Pre-baking the crust prevents sogginess. Let bars cool completely before slicing for cleaner cuts and chewier texture. Tent with foil if crust edges brown too quickly. Use arrowroot or tapioca starch if cornstarch is unavailable. For gluten-free, substitute all-purpose flour with gluten-free baking flour blend. For dairy-free, replace butter with coconut oil or vegan butter.

Nutrition

Keywords: cherry pie bars, cherry dessert, shortbread crust, chewy cherry bars, easy cherry bars, homemade dessert, potluck dessert

Find it online: https://emmayum.com/easy-chewy-cherry-pie-bars-recipe-with-buttery-shortbread-crust-perfect-for-dessert/