Cherry Pie Bars

For the Bars

• ▢ 1 cup (227 g) unsalted butter, softened
• ▢ ¾ cup (150 g) granulated sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon almond extract
• ▢ 2 cups (250 g) gluten-free flour blend
• ▢ 1 teaspoon xanthan gum, (omit if included in flour blend)
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon fine sea salt
• ▢ 21 oz. (1 can) gluten-free cherry pie filling

For the Glaze

• ▢ ½ cup (56 g) powdered sugar
• ▢ ¼ teaspoon almond extract
• ▢ 1 tablespoon (15.3 g) milk or heavy cream

• Preheat oven to 350°F. Spray a 9×9-inch square baking pan with non-stick spray and line with parchment paper.
• Add the butter and granulated sugar to the bowl of a stand mixer and beat until light and fluffy, scraping down the bowl as necessary. Mix in the vanilla and almond extract until incorporated.
• In a small bowl, stir together the gluten-free flour, xanthan gum, baking powder, and salt. Add to the creamed butter and mix until fully incorporated.
• Press 2⁄3 of the dough into the bottom of the prepared pan. Carefully spread the dough into an even layer to cover the bottom. A small offset spatula works great for this.
• Top the dough with the pie filling. Drop the remaining dough over the pie filling by the spoonful – make sure you leave space between each spoonful of dough. It shouldn’t be fully covered.
• Bake the bars for 30-40 minutes or until the pie filling is bubbling around the edges and the dough starts to turn slightly golden brown. Cool completely.
• Once the bars have cooled, make the glaze by mixing all the glaze ingredients together.
• Drizzle the glaze over the bars and let it set. Cut into 16 pieces and serve.
• Store in the fridge up to 3 days or freeze up to 6 months.

Use a metal pan for a crispier crust. A glass pan may require a longer baking time and the bottom may be softer.

Nutrition