Cherry pie bars are full of cherry flavor on a shortbread crust with pecans and a mildly sweet almond glaze.

Cherry is a favorite flavor and it pairs so nicely with other flavors. These cherry pie bars have pecans in the bars and almond extract in the glaze. 

There’s a shortbread crust underneath all the cherry goodness. These bake in two stages. You bake the crust first then add the filling and topping and bake again. It’s such an easy recipe, especially since you use store-bought cherry pie filling.

If you’re concerned about this dessert having nuts, feel free to omit the pecans and substitute vanilla extract for the almond. You won’t miss them. 

These bars will last about 2 days but are best enjoyed the day you make them.

More Yummy Dessert Recipes: 

Chocolate Chocolate Chip Cake

Chocolate Crinkle Cookies

Cherry Pie Bars

Yield: 24 bars

Prep Time: 10 minutes

Crust Cook Time: 25 minutes

Second Baking Time: 40 minutes

Total Time: 1 hour 15 minutes

Cherry pie bars have a delicious shortbread crust and are full of cherry flavor.

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Ingredients

• 3 cups (12 oz.) all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 1/2 cups cold butter, cubed
• 3 cups canned cherry pie filling (about 1 1/2 [21-oz.] cans) 3/4 cup chopped pecans 1 cup powdered sugar 4 to 5 tsp. whole milk 1/4 teaspoon almond extract

Instructions

1. Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray.
2. Pulse flour, granulated sugar, and salt in a food processor until combined. Add butter cubes, and pulse until mixture is crumbly. Reserve 1 cup flour mixture. Press remaining flour mixture onto bottom of prepared pan.
3. Bake 25 to 30 minutes, until lightly browned. Spread cherry pie filling over crust in pan. Toss together reserved flour mixture and pecans. Sprinkle mixture evenly over filling.
4. Bake until golden brown about 40 to 45 minutes and filling is bubbly. Cool completely in pan on a wire rack, about 1 hour. Lift baked bars from pan, using foil sides as handles.
5. Stir together powdered sugar, 4 teaspoons milk, and almond extract. Add additional milk, if needed, to reach desired consistency. Drizzle over pecan mixture. Cut into 48 bars.
6. Enjoy within 24 hours.

Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Christmas Beverages:
Christmas Cranberry Cocktail from Hezzi-D’s Books and Cooks
Eggnog White Russian from Cheese Curd In Paradise
Hot Apple Cider Buttered Rum from Love and Confections
Slow Cooker Hot Chocolate from Palatable Pastime

Christmas Breakfasts:
Easy Cinnamon Roll Bake from Family Around the Table

Christmas Pastries and Desserts:
Candy Cane Blossoms from Blogghetti
Cherry Pie Bars from YumGoggle
Chocolate Peppermint Swirl Pound Cake from Karen’s Kitchen Stories
Eggnog Pound Cake from For the Love of Food

Christmas Candies:
Chocolate Covered Marshmallow Reindeer Pops from Sweet Beginnings
Festive Pretzel Rods from Shockingly Delicious