These Cherry Pie Bars, also known as Cherry Kuchen Bars, are so delicious and easy to make! My favorite part of these cherry pie bars is the almond extract. The warm and toasty almond flavor in the dough pairs perfectly with the cherries! Vanilla extract can be substituted as well.
When I first ran across this recipe, they were called Cherry Kuchen Bars. According to Wikipedia Kuchen, pronounced koo-ken, is the German word for cake. Kuchen is definitely more fun to say, but I figured Cherry Pie Bars would be a good description of what these delicious bars taste like! A simple dough is baked, then topped with cherry pie filling. Additional dough dots the tops of the bars, then they are drizzled with a pretty powdered sugar frosting.
Prepare the dough in a stand mixer using the paddle attachment, or in a medium sized bowl using a hand mixer. Set aside 1 1/2 cups of dough and spread remaining dough into ungreased 10×15 baking pan. For easier clean up, you can line the pan with foil before adding the dough.
Bake the first layer for about 12 minutes, just until it starts to lightly brown.
Then, add the cherry pie filling.
Dot the filling with spoonfulls of the remaining dough and bake.
Let cool for about 10 minutes, then drizzle with powdered sugar frosting. Easy peasy!
These are so pretty and easy to make! Perfect for taking to a party or potluck!
Let cool completely and cut to serve.
- 1/2 cup of room temperature butter 1 stick
- 1/2 cup shortening 1/2 a baking stick
- 1 3/4 cup of granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 21 oz can of country cherry pie filling
- For powdered sugar icing:
- 1 cup of sifted powdered sugar
- 1/4 teaspoon of almond extract
- 1 tablespoon of milk plus more to adjust consistency as needed
Preheat oven to 350 degrees and set aside a 15x10 inch baking pan. Do not grease pan, but line with foil for easier clean up if desired.
In the bowl of a stand mixer using paddle attachment, combine butter and shortening.
Add sugar, followed by baking powder and salt and continue mixing.
Add eggs and almond extract and continue mixing until well combine, scraping down sides of bowl as needed.
Add flour and mix until combined.
Set aside 1 1/2 cups of dough for topping. Evenly spread remaining dough in bottom of baking pan.
Bake for about 12 minutes.
Top bottom crust with cherry pie filling then dot filling with remaining dough.
Bake for about 30 minutes or until top is a light golden brown.
While cherry pie bars are cooling, prepare powdered sugar icing.
After ten minutes of cooling, drizzle powdered sugar icing over cherry pie bars.
Let cool completely and cut.
Adapted from Better Homes & Gardens
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