Description
These Cherry Cobbler Bars are a delightful twist on a classic cherry cobbler, featuring a buttery, tender crust topped with a sweet and juicy cherry pie filling and finished with a simple powdered sugar glaze. Perfect for dessert or a sweet snack, these bars combine comfort and convenience with easy preparation and a crowd-pleasing flavor.
Ingredients
Scale
For the Bars
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 can cherry pie filling (approximately 21 ounces, I used Lucky Leaf)
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk of choice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking pan with non-stick cooking spray and set it aside to get ready for the batter.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and well combined. This process typically takes about 5 minutes and helps create a tender crust.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter, ensuring a smooth texture.
- Mix in Flavorings: Beat in the vanilla extract and almond extract, which add depth and a subtle nutty aroma that complement the cherry filling.
- Incorporate Flour: Gradually add the all-purpose flour and salt into the wet mixture, mixing just until combined to avoid overworking the dough, which helps keep it tender.
- Form the Base Layer: Transfer about half to two-thirds of the sticky dough into the prepared baking pan. Spread it evenly using an offset spatula or the back of a spoon. The dough will be sticky, so occasional spatula cleaning might be needed.
- Add Cherry Filling: Spoon the cherry pie filling over the dough layer, spreading it evenly but leaving about a 1 1/2-inch border clear around the edges for the top dough.
- Top with Remaining Dough: Drop the remaining dough by teaspoonfuls over the cherry filling layer using a small cookie scoop or teaspoon, allowing some gaps so the filling peeks through.
- Bake: Place the baking pan in the preheated oven and bake for 35 to 40 minutes, or until the top dough is lightly golden brown and set. This ensures the bars are cooked through with a golden crust.
- Cool Completely: Remove the pan from the oven and let the bars cool completely on a wire rack before glazing to ensure the glaze sets nicely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and 1 to 2 tablespoons of milk, adding milk gradually until the glaze reaches a smooth, drizzle-able consistency.
- Glaze the Bars: Drizzle the glaze evenly over the cooled bars, then allow it to set for a few minutes before slicing and serving.
Notes
- Use room temperature ingredients for best mixing results and a tender texture.
- The dough is quite sticky; an offset spatula will help smooth it out without much hassle.
- You can substitute cherry pie filling with other fruit fillings like blueberry or apple for variety.
- For a dairy-free version, use a non-dairy milk of choice for the glaze and plant-based butter for the dough.
- Ensure the bars cool completely before glazing to prevent the glaze from melting and becoming runny.
- Store cooled and glazed bars in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Prep Time: 15 minutes
- Cook Time: 35 to 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cherry cobbler bars, cherry pie bars, cherry dessert bars, easy cherry bars, dessert bars, cherry cobbler recipe
