Easy Cherry Pie Bars for a Crowd

You're going to love these Easy Cherry Pie Bars for a Crowd with a nice big batch that serves up to 60 people! These tasty bars come together quickly and this recipe is so easy to make!

this recipe!

This is an easy recipe that is perfect for large gatherings. It's easy to make and doesn't require any fancy equipment.

This recipe is up there with Paula Deen's Pumpkin Bars as one of our all-time faves!

Ingredients

• Butter - softened at room temperature. Take butter out of the refrigerator 30 to 60 minutes before you start the recipe.
• Sugar - granulated sugar is used in this recipe.
• Salt
• Eggs - eggs should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before you start the recipe.
• Vanilla extract - I like to use pure vanilla extract for best flavor.
• Almond extract
• Cherry pie filling
• All purpose flour
• Powdered sugar
• Milk - you can use 1%, 2% or whole milk for the glaze.

Step by Step Instructions

I recommend using a stand mixer or any type of electric mixer of this recipe. The butter and sugar need to be creamed for 5 to 7 minutes in the first step of the recipe which 3508would be tiring for hand mixing. It can be done but it's a good workout!

Grease a 15x10x1-inch baking pan. Preheat oven to 350°F.

In a large mixing bowl, or bowl from stand mixer, cream together softened butter, granulated sugar and salt for 5 to 7 minutes until light and fluffy. The mixture should be light and lemon-colored.

Next, add in the eggs, one a time beating well after each addition.

Beat in vanilla and almond extracts.

Gradually add in flour, one cup at a time, stirring just until combined.

Remove 3 cups of the dough and spread in prepared baking pan. (My pan was a bit larger and I didn't go all the way to the edges)

Top with both cans of cherry pie filling, leaving about 1 and ½-inches around the edges.

Drop the remaining dough by teaspoonfuls over the cherry pie filling. A small cookie scoop works great!

Bake in 350°F oven for 35 to 40 minutes or until light golden brown.

Cool completely in pan on wire cooling rack.

For Glaze:

In a small bowl, whisk together powdered sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over top of cooled bars.

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