1/4 teaspoon salt We’ve loved all the other recipes we’ve tried. Add eggs, 1 at a time, beating well after each addition. It seems like fresh cherry season is here for a few fleeting moments each summer, and I try to take advantage of every second because I love fresh cherries more than life. 25 Spring Cakes to Make in Your Favorite Bundt Pan, The Best President’s Day Kitchen and Home Decor Deals, Do Not Sell My Personal Information – CA Residents, 2 cans (21 ounces each) cherry pie filling. I can’t wait to try it. Instead, it tasted like cherry filling on top of a shortbread cookie. baking pan. Since these Cherry Pie Bars freeze so well, they can easily be made ahead of time. Preheat oven to 350°. I didn’t have almond extract so used a bit more vanilla extract. Hey Stephanie and Gretchen – I definitely think it’s worth a try if the sugar is increased! I used a combo of heavy whipping cream/water in the glaze since I was out of milk. Notes I’m out of cornstarch but just pitted all the cherries for this! Cherries: with cherry season upon us, I highly recommend using fresh sweet cherries for this recipe, however, I think it would work fine with frozen cherries. But you could leave it off for a less sweet approach to the bars. Five Years Ago: Chipotle Chicken Skewers with Creamy Dipping Sauce, {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Cherry Pie Cookie Bars","author":{"@type":"Person","name":"Mel"},"datePublished":"2018-12-12","recipeYield":9,"image":["https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/cherry-pie-bars4-720x720.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/cherry-pie-bars4-720x540.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/cherry-pie-bars4-720x405.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/cherry-pie-bars4-735x490.jpg"],"recipeCategory":"Bars\/Brownies","prepTime":"PT25M","cookTime":"PT30M","performTime":"PT30M","totalTime":"PT55M","recipeIngredient":["1 cup (4 ounces) powdered sugar","Zest of 1 lemon (about a teaspoon)","1 tablespoon milk, plus more as needed","1 cup (16 tablespoons, 8 ounces) butter, softened","1 cup (7.5 ounces) granulated sugar","2 tablespoons milk or buttermilk","1 teaspoon baking powder","1\/2 teaspoon baking soda","1\/4 teaspoon salt","1 large egg","1 large egg yolk","2 1\/4 cups (11.25 ounces) all-purpose flour","5 cups fresh Bing\/sweet cherries, pitted and halved (about 1 1\/2 to 2 pounds) - see note","1\/3 cup (2.5 ounces) granulated sugar","1 tablespoon cornstarch (use more for a thicker filling)","1-2 drops almond extract"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F. For easier cleanup, line a 9X13-inch baking pan with aluminum foil. Cherry pie bars start with a vanilla cookie crust that’s very similar to a shortbread recipe. I use my hands - makes it super easy. My husband said it was the best icing he’d ever tasted. I made this over the weekend and it was a huge hit! Thanks for this great recicpe. I'm always thinking and dreaming about the recipes to share with you here on my website. Spread over sugar cookie dough in baking dish. Her Perfect Fried Potatoes are a tasty and filling side dish. Cherry pie in bar form! Preheat the oven to 350 degrees F. For easier cleanup, line a 9X13-inch baking pan with aluminum foil. Spread 3 cups dough into a greased 15x10x1-in. Makes me feel better; it wasn’t just me! These bars look great if made with cherries. Lightly grease the foil with nonstick cooking spray and set aside. It helps to drop pieces relatively evenly across the bottom before spreading into an even layer. ), and these cherry pie cookie bars are right up there with my love for cherry pie. Ya live and learn! ","position":8,"name":"For the glaze, whisk together the powdered sugar,...","url":"https:\/\/www.melskitchencafe.com\/cherry-pie-cookie-bars\/#mv_create_1284_8"},{"@type":"HowToStep","text":"Drizzle the glaze over the top of the bars. Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. One Year Ago: Best Italian Pasta Salad {With Quick Homemade Italian Dressing} Thanks, Mel! I love seeing all the goodness you are whipping up in your kitchens! For dessert, Ree makes Cherry Pie Cookie Bars, the perfect sweet treat for … As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. It’s in my oven right now. I think I’m done now. I love Mel’s site. Pioneer Woman is one of the few cooking shows that I will sit through. I’ve made this recipe in a smaller size, 9 x13 inch pan for over 30 years. I can’t stop. Does the buttermilk interact differently with baking soda vs baking powder? In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. I know I would have had mush. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. As suggested before I used an 11x15 jellyroll pan so that it was more 25 minutes We love cherries at our house and are headed to the orchard this weekend. If it were me, I’d thaw them completely and then drain off excess liquid before using in the recipe. It looked beautiful. Good recipe for having too many bing cherries. Made these bars since my son loves cherries and they were delicious. Crecipe.com deliver fine selection of quality Cherry pie bars| ree drummond | food network recipes equipped with ratings, reviews and mixing tips. I am a cherry/chocolate lover and made this today with a hot fudge topping drizzled lightly over the top in place of the glaze. Easy Cherry Pie Crumb Bars. I’m not sure, Bonnie – maybe increasing the sugar would do the trick? Does that help at all? 1 large egg Mix until well-combined.Add the flour and mix until just combined and no dry streaks remain.Take 2/3 of the dough (more or less) and press into the bottom of the pan. Spread with pie filling. I would love to try this bar with blueberries. It won't cover the cherry filling all the way but will puff and spread while baking. Zest of 1 lemon (about a teaspoon) She makes a crispy-coated ranch favorite, Chicken Fried Steak Sliders piled on beautiful, warm Buttermilk Biscuits and served with Buttermilk Gravy. I almost always leave it out of recipes that call for it because it so easily overpowers everything else. From a decadent chocolate tart to pineapple upside down cake, here are The Pioneer Woman's top cake and pie recipes that you can make at home. And the answer is…I don’t know. My recipe cooked up perfectly (instead of letting the cherries sit in the cornstarch, I bubbled it on the stovetop to make it filling-style). I did use frozen cherries, so maybe that played a role too. Bake 30 to 35 minutes, or until golden brown. I read the title “cherry pie cookie bars” and I focused on the “cherry pie” part. Instead, after draining most of the syrup from the cooked cherries, I added almond extract to the pulp and used that in place of the filling. Add the egg and egg yolk. I also saw an idea for using a decorater tip. You don’t get a crispy crust, but it isn’t soggy, either. He was so proud of making such a delicious treat! The cherries tasted delicious. Impressive, Kelsey!! ","position":6,"name":"Give the cherry filling a good stir and...","url":"https:\/\/www.melskitchencafe.com\/cherry-pie-cookie-bars\/#mv_create_1284_6"},{"@type":"HowToStep","text":"Bake for 30-35 minutes until the cherry filling is bubbling and the edges of the dough are lightly golden. Recipe Source: adapted from a recipe in The Pioneer Woman’s Magazine Summer 2018. When can buttermilk be used instead of regular milk? I parbaked the crust for 13 minutes, then I drained almost all the  juice from the cherries. Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Just made these cherry bars. Lightly grease the foil with nonstick cooking spray and set aside.In a medium bowl, stir together the cherries, sugar, cornstarch, and almond extract. I know this is late – but I’d probably use the tapioca over the flour. What amount of blueberries, sugar, cornstarch and maybe lemon extract would you suggest? It’s tasty. Add eggs, 1 at a time, beating well after each addition. I watched an episode a few months ago where she made these cherry pie cookie bars. Let sit while making the crust.For the cookie dough, with an electric mixer (handheld or stand mixer), cream together the butter, sugar, milk (or buttermilk), baking powder, baking soda, and salt until light and fluffy, 2-3 minutes. I didn’t try it because the 15 pounds of cherries on my counter were calling my name. Tell that sweetie I said “way to go!”. I have no doubt people can/will make this and love this (especially as there are multiple similar recipes by trusted cooks floating around the web), but I just wanted to post so people know what to expect better when they make this recipe. Made this for 4th of July and it was good the first day, but the second day it was total mush. Pour the cherries into the pie (juice and all) and dot the cherries with the butter. Mostly, I love dark chocolate and joggers (not jogging). don’t tell the food police) and it was delicious. Next day these bars were mushy…and that is parbaking the crust and draining all the juice. Yes, buttermilk reacts (in a good way) with baking soda. In a large bowl, combine 2 cups flour, sugar and salt; cut in shortening until crumbly. Agh! Great recipe that is definitely a keeper! Print I live in Idaho with my husband, 5 kids, and selection of weird farm animals. Pioneer woman cherry cobbler made with sugar cookie dough recipe. How would I adjust this for pie/sour cherries? I wonder if parbaking the crust for 10 minutes or so might help? Very good and easy to make. Thanks! That is my fault. 1/3 cup (2.5 ounces) granulated sugar This recipe didn’t work for me either. I don’t want to take the same old thing this year. —Jane Kamp, Grand Rapids, Michigan. I though they were a bit too sweet (therefore the 4 star) but I loved the lemony, almond flavor with the cherries very much. My 9-year old made these yesterday and they are delicious! It looks so pretty and adds the lemon flavor, so I would not leave it out, just reduce it. can Cherry Pie Filling 1 teaspoon almond flavoring 1 container Ready made cream cheese frosting (you will only need about 1/3 of the container) Used 9x9 pan. Mix until well-combined. . Whenever I need a recipe, I always go to her site 1st, because it is that reliable.However, I wasn’t a big fan of this recipe, mostly because what I was expecting and what it actually was were two totally different things. Cool completely, about 1 1/2 hours. 1/2 teaspoon baking soda May 28, 2018. I did taste the cookie dough (shhh! I'm Mel! Cook Time: Now I’m reading other comments and realizing I’m not the only one with a totally under cooked crust. Taste of Home is America's #1 cooking magazine. Cherries: with cherry season upon us, I highly recommend using fresh sweet cherries for this recipe, however, I think it would work fine with frozen cherries. I tried making these with apricots instead of cherries. It usually works pretty well, but in order to prevent people being angry with me if recipes turn out wonky , keep in mind that messing with tested recipes may not produce the same results. In a medium bowl, stir together the cherries, sugar, cornstarch, and almond extract. If you’re looking for the perfect little summer dessert for upcoming holidays, potlucks, or just because you also happened to pick WAY too many cherries, look no further. Basically, they are worthy of your fresh cherries. This recipe looks heavenly!! Crust was amazing good. For the glaze, whisk together the powdered sugar, lemon zest and milk until thick and pourable (add milk a little at a time if needed to thin the consistency). Cool completely in pan on a wire rack. Should I use flour or quick cooking tapioca instead? 9X13-inch pan of bars I think I should have added more flour to the dough like my daughter-in-law does.I will make them again, but I’ll make more changes to try to get them to be more solid. (Again, I don’t know why I didn’t think this through as I made the recipe; maybe because I thought it would taste more sugar cookie-ish to me and rationalized that even if it did taste like sugar cookies, Mel has my most favorite of all time sugar cookie recipe on her site so it didn’t matter? It helps to drop pieces relatively evenly across the bottom before spreading into an even layer. And yes, 8-year old helpers are the best! 55 minutes I’ve always been a lemon zest snob thinking it was not really needed and did not add much flavor but no more. You can purchase an inexpensive hand held cherry pitter (sometimes called a stoner) from Amazon. Next, eggs get added to the mixer. . My bad! Prep Time: Find this Pin and more on Bakingby Michelle Gaylord. Great recipe! Preheat the oven to 350 degrees F. For easier cleanup, line a 9X13-inch baking pan with aluminum foil.