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Easy Glazed Cherry Pie Bars for a Crowd

A foolproof, sheet-pan twist on classic cherry pie that yields up to sixty sliceable bars. A rich, buttery cookie dough forms both the bottom crust and the dolloped topping, all finished with a sweet vanilla glaze.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 48 bars
Ingredients Method Notes

Ingredients
  

  • 1 cup butter, softened at room temperature
  • 2 cups granulated sugar
  • 1 tsp salt
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 cups all-purpose flour
  • 2 cans (540ml each) cherry pie filling
For the Glaze:
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp milk

Method
 

  1. Preheat your oven to 350°F (175°C) and thoroughly grease a 15x10x1-inch rimmed baking pan or baking sheet.
  2. In a large mixing bowl or stand mixer, cream together the softened butter, granulated sugar, and salt for 5 to 7 minutes until the mixture turns pale blonde and fluffy.
  3. Add the room-temperature eggs one at a time, beating thoroughly after each addition so the fat and liquid emulsify smoothly.
  4. Stir in the vanilla extract and the almond extract until fully incorporated.
  5. Gradually add the all-purpose flour one cup at a time, mixing on low speed just until the flour disappears into the dough. Do not overmix.
  6. Measure out exactly 3 cups of this thick dough and spread it evenly across the bottom of your prepared baking pan to form the base crust.
  7. Empty both cans of cherry pie filling over the dough base, spreading it gently while leaving roughly a half-inch border around the outer edges.
  8. Use a teaspoon or a mini cookie scoop to drop the remaining dough in small, rustic dollops evenly across the top of the cherry layer.
  9. Bake in the center rack of the oven for 35 to 40 minutes, or until the dough dollops on top turn a light golden brown.
  10. Remove from the oven and let the pan cool completely on a wire rack.
  11. Whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth. Drizzle the glaze back and forth over the cooled bars before slicing them into squares.

Notes

To freeze these ahead of time, bake the bars completely but omit the glaze. Wrap the cooled pan tightly in foil and freeze for up to three months. Thaw overnight in the refrigerator, then add the fresh glaze just before serving to keep the top crisp.