Cherry Pie Bars

1 . Stage

Make a cornstarch slurry: In a small bowl, whisk together the cornstarch and water until smooth. Set aside.

2 . Stage

Make the cherry pie filling: Add the cherries, sugar, and lemon juice to a medium pot over medium-high heat. Stir over heat until the cherries start releasing their juices. This should take 5 to 6 minutes for frozen cherries, 3 to 4 minutes for fresh cherries.  Add the cornstarch slurry. Bring the mixture to a simmer and turn the heat to medium-low. Simmer, stirring occasionally, until the cherries are soft and the liquid has thickened to a syrup-like consistency, 3 to 6 minutes. Remove from heat and set aside.

3 . Stage

Prepare the oven and prepare the baking dish: Preheat the oven to 350°F. Grease a 9x9-inch baking dish and line with parchment paper, leaving some parchment hanging over the sides so it is easy to lift the bars out of the pan after baking.

4 . Stage

Make the shortbread dough: In a large bowl, whisk together the flour, baking powder, and salt.  Add the butter and sugar to a separate bowl. Using a hand mixer with beater attachments, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the egg and vanilla extract and mix until combined.  Add the dry ingredients and mix until all ingredients are combined to form a crumbly dough.

5 . Stage

Assemble the cherry pie bars: Press 2/3 of the shortbread dough into an even layer at the bottom of the baking dish, reserving the remaining 1/3. Pour the cherry pie filling on top and spread into an even layer. Crumble the remaining dough into small, pea-sized pieces and sprinkle it over the top of the cherry pie filling.

6 . Stage

Bake: Bake until the shortbread on top of the bars is a light golden brown, 25 to 30 minutes. Let cool in the pan for at least 1 hour before serving.

7 . Stage

Make the icing (optional): Add the powdered sugar to a medium bowl. Add the heavy cream and vanilla extract and mix with a fork or whisk until all the ingredients are combined in a smooth, thick glaze with no lumps. Drizzle the icing over the bars just before serving. If you are lucky enough to have leftover cherry pie bars, you can place them back in the baking dish, cover the dish with plastic wrap, and store in the fridge for up to 4 days. These bars are great served cold, but you can place them on the counter to come back to room temperature for 1 to 2 hours before serving.  Alternatively, you can wrap your bars individually in plastic wrap and store in the freezer for up to 3 months. Let them sit at room temperature to thaw for at least 4 hours before serving. Love the recipe? Leave us stars and a comment below!