Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting. This step ensures your bars won't stick and makes cleanup a breeze.
- In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the vanilla extract. Gradually add the flour and salt, mixing on low speed until just combined and a dough forms. Don't overmix.1 cup unsalted butter, softened, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 2 1/4 cups all-purpose flour, 1/2 teaspoon salt
- Reserve about 1 cup of the dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form the base of your ruby red cherry bars. You can use your hands or a flat-bottomed glass to help create a smooth layer.
- Place the pan in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. This pre-baking step helps prevent a soggy bottom crust once the filling is added.
- While the crust is partially baking, in a medium saucepan, whisk together the cherry pie filling, 1/4 cup granulated sugar, cornstarch, and lemon juice. Stir until the cornstarch is completely dissolved and there are no lumps.2 cans (21 ounces each) cherry pie filling, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice
- Cook the cherry mixture over medium heat, stirring constantly, until it thickens, about 5-7 minutes. It should be glossy and bubble slightly. Remove from heat.
- Carefully pour and spread the thickened cherry filling evenly over the partially baked crust. Ensure it covers the entire surface.
- Take the reserved 1 cup of dough and crumble it in small pieces over the cherry filling. Don't worry about covering it completely; a rustic, crumbly topping is perfect for these ruby red cherry bars.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the topping is golden brown and the cherry filling is bubbling around the edges.
- Remove the pan from the oven and let the ruby red cherry bars cool completely on a wire rack. This is crucial for the bars to set properly and for clean slicing. It may take several hours.
- Once the bars are completely cool, whisk together the powdered sugar, 1 tablespoon of milk or lemon juice, and almond extract (if using) in a small bowl. Add more milk or lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency.1/2 cup powdered sugar, 1-2 tablespoons milk or lemon juice, 1/4 teaspoon almond extract (optional)
- Drizzle the glaze over the cooled bars. If desired, garnish with maraschino cherries for an extra festive touch.Maraschino cherries, for garnish (optional)
- Once the glaze has set, use a sharp knife to cut the ruby red cherry bars into squares or rectangles. Enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days. Can be refrigerated for up to 5 days. To reheat, place a single bar on a microwave-safe plate and heat for 10-15 seconds on 50% power. To freeze, wrap individual bars tightly in plastic wrap and then place in a freezer-safe bag or container for up to 3 months.
