It’s easier if cherries are warmed a bit first. If you have them, put them to good use in these delectable cherry pie cookie 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. The eggs will help to bind and hold the crust together. 1/3 cup (2.5 ounces) granulated sugar So happy to hear that! The lemon addition was great. Pioneer Woman is one of the few cooking shows that I will sit through. Next day these bars were mushy…and that is parbaking the crust and draining all the juice. If you really love cherries, you can add a little more cherry pie filling than what is listed in the recipe. If you thaw and drain the cherries you’re removing all the flavor (learned the hard way). Instructions Preheat the oven to 350 degrees F. For easier cleanup, line a 9X13-inch baking pan with aluminum foil. It is easy to make and everyone loves it! Made these tonight with fresh cherries. I’m out of cornstarch but just pitted all the cherries for this! Here are the ingredients needed for Cherry Pie bars. And yes, 8-year old helpers are the best! Agh! Serve the bars at room temperature or slightly warm with ice cream. I just finished pitting the cherries. If it were me, I’d thaw them completely and then drain off excess liquid before using in the recipe. Bake 35-40 minutes or until golden brown. Beat in extracts. I made this over the weekend and it was a huge hit! In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. I cut the ingredients in half and baked in a 7x11 baking dish. 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). Yield: Cherry Pie Cookie Bars (Lunch for the Crew) - “The Pioneer Woman”, Ree Drummond on the Food Network. That’s the fastest way I know to pit cherries. This has become a family favorite! For dessert, Ree makes Cherry Pie Cookie Bars, the perfect sweet treat for … But you could leave it off for a less sweet approach to the bars. But back to fresh cherries. 2 1/4 cups (11.25 ounces) all-purpose flour A couple drops will make you and these cherry bars very happy. I am not usually a fan of almond extract. Does the buttermilk interact differently with baking soda vs baking powder? I hardly know myself with that statement. Spread with pie filling. Cook Time: Forgot to add that the lemon zest really made the icing pop. I didn’t have almond extract so used a bit more vanilla extract. Mine needed the full 35 min. You’ll be glad you did. sorry I didn’t mean to spell your name wrong. Get ready to eat a lot of dessert in 1 night!!! Cool completely in pan on a wire rack. Here are my comments. Earlier today I was staring at the bag of cherries sitting on our counter and wondering how they’d all get eaten. Just a clarifying statement and question because my curiosity is piqued: for recipes that call for more than a 1/4 cup a milk and does not call for baking soda in the recipe, regular milk should be used and not buttermilk. I have some sitting on my counter right now that I was going to make hand pies with, but this seems so much easier. ","position":2,"name":"In a medium bowl, stir together the cherries,...","url":"https:\/\/www.melskitchencafe.com\/cherry-pie-cookie-bars\/#mv_create_1284_2"},{"@type":"HowToStep","text":"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. 2 pouches Betty Crocker Sugar Cookie Mix 1 tablespoon flour 2 sticks butter, softened 2 eggs 2 t. vanilla 1 – 21 oz. Sorry these weren’t a hit second day, Lynne! Easy to make and always a hit! If you try it, let me know! I parbaked the crust for 13 minutes, then I drained almost all the  juice from the cherries. I really was looking for a ‘handable’ bar recipe, not something that although delicious had to be eaten with utensils. We live close-ish to several u-pick cherry orchards, and this year, in particular, we ended up with more cherries than we knew what to do with. Tell that sweetie I said “way to go!”. Thank you for any help you can give me! After eating so many, I thought we’d all be sick…and with bottled cherries still on the shelf from last year, I decided to do the only sensible thing and work on a perfect cherry pie cookie bar recipe (with a homemade cherry filling!). Serve the bars at room temperature or slightly warm with ice cream. . Drop remaining dough by teaspoonfuls over filling. Her Perfect Fried Potatoes are a tasty and filling side dish. It was over-the-top delicious! This crust has no baking powder or baking soda and it results in being very flat. Since these Cherry Pie Bars freeze so well, they can easily be made ahead of time. 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. Some ovens run cooler than others so you may need to adjust the bake time as needed. If I make this Wednesday would it still be good by Saturday? Save my name, email, and website in this browser for the next time I comment. Give Me A Recipe From Pioneer Woman Fast Cookies : Cherry Pie Cookie Bars - Fabulousindeed : Holiday season could bring a shortage of pepperidge farm cookies.. 2 cups flour 2 cups s. 6 healthy comfort food recipes from the pioneer woman.Pioneer woman's chocolate sheet cake related recipe: Jennifer garner makes pioneer woman ree drummond's 'best chocolate sheet cake ever'. I did taste the cookie dough (shhh! 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). 1 teaspoon baking powder Add the egg and egg yolk. One Year Ago: Best Italian Pasta Salad {With Quick Homemade Italian Dressing} For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry … 1 cup (16 tablespoons, 8 ounces) butter, softened Hi Kim – that’s a great question. Crust was amazing good. With a few left over pantry items during Covid-19 quarantine, this was a hit!! 1 cup (7.5 ounces) granulated sugar But what fun is it to never experiment, right?? A couple of things- not sure if it is the humidity here in the Midwest, but this took 45 minutes to bake and easily could have gone another 5 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Although the hint of lemon in the glaze IS quite delicious next to the cherry bars. Now I’m reading other comments and realizing I’m not the only one with a totally under cooked crust. I wonder if parbaking the crust for 10 minutes or so might help? I only helped him pit the cherries and pat the crust down in the pan and he took care of the rest! She makes a crispy-coated ranch favorite, Chicken Fried Steak Sliders piled on beautiful, warm Buttermilk Biscuits and served with Buttermilk Gravy. Total Time: Let sit while making the crust. Blueberry, apricot and raspberry all work well. The cherry filling develops a jam-like consistency popping up through the nooks and crannies of the sugar cookie dough. ","position":9,"name":"Drizzle the glaze over the top of the...","url":"https:\/\/www.melskitchencafe.com\/cherry-pie-cookie-bars\/#mv_create_1284_9"}],"keywords":" cherries, fresh, cherries, frozen","nutrition":{"@type":"NutritionInformation","calories":"0 calories","carbohydrateContent":"0 grams carbohydrates","cholesterolContent":"0 milligrams cholesterol","fiberContent":"0 grams fiber","proteinContent":"0 grams protein","saturatedFatContent":"0 grams saturated fat","sodiumContent":"0 grams sodium","sugarContent":"0 grams sugar"},"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.3","reviewCount":66},"url":"https:\/\/www.melskitchencafe.com\/cherry-pie-cookie-bars\/"} It looked beautiful. We’ve loved all the other recipes we’ve tried. I would try any pie flavor filling for your own taste preference. Pinch off quoter-size pieces of the remaining dough and drop on top. These cherry bars are a soft cookie crust topped with cherry pie filling, more cookie dough and a drizzle of vanilla glaze. Really good! ","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. 1 tablespoon milk, plus more as needed These cherry pie cookie bars are amazing! It won't cover the cherry filling all the way but will puff and spread while baking.Bake for 30-35 minutes until the cherry filling is bubbling and the edges of the dough are lightly golden. Try as I might, I don’t like cherries BUT my dad does. Haha! I think I’m done now. Should I use flour or quick cooking tapioca instead? Took roughly 45 minutes to bake but turned out like a cherry danish. Not sure if it was a sea-level issue or if my oven just bakes that cool… should’ve covered the top and added time. It looks so pretty and adds the lemon flavor, so I would not leave it out, just reduce it. SO good! To be honest, I consider the glaze optional. This would also be fantastic with strawberry pie filling–or even rhubarb! In a medium bowl, stir together the cherries, sugar, cornstarch, and almond extract. Never fails and is easy to make. 55 minutes We love cherries at our house and are headed to the orchard this weekend. I can’t stop. 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. That is my fault. Good recipe for having too many bing cherries. Thanks for another AMAZING recipe Mel. Sorry for the delay in responding! An easy and impressive dessert that’s perfect to feed a crowd! My mom made a “dump cake” with those flavors. When can buttermilk be used instead of regular milk? I probably should have par baked the bottom crust first, or maybe cooked it lower in the oven instead of in the middle. That’s not to say you can’t use buttermilk in recipes with only baking powder, but if the amount of buttermilk is a lot (more than 1/4 cup, in my experience), the recipe may not turn out if the only leavened is baking powder. Directions. )PS–I still love Mel’s blog and use her as my go-toPSS–we liked it better with some cream poured on top. It’s more cake like and the top looks like individual biscuits with cherry filling. It’s tasty. Mine were softer than a traditional bar. Add the egg and egg yolk. Cherry Pie Filling: A meal at the Drummond Ranch is never complete without one of Ree's delectable desserts. Thanks Mel, another keeper. https://www.yummly.com/recipes/cake-mix-bars-cherry-pie-filling Beat in extracts. You don’t get a crispy crust, but it isn’t soggy, either. Wondering if this needs to be refrigerated since the glaze has cream in it? Prep Time: You can purchase an inexpensive hand held cherry pitter (sometimes called a stoner) from Amazon. Pour the cherries into the pie (juice and all) and dot the cherries with the butter. 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) ","position":1,"name":"Preheat the oven to 350 degrees F. For...","url":"https:\/\/www.melskitchencafe.com\/cherry-pie-cookie-bars\/#mv_create_1284_1"},{"@type":"HowToStep","text":"In a medium bowl, stir together the cherries, sugar, cornstarch, and almond extract. Let the bars cool completely. I too I love cherry pie and these bars will b perfect for dessert. I'll make it again. 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. 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. baking pan. I’ve had a question now for a while and this post is a good example. I didn’t even give them a try, but everyone who did said they were amazing and tried to convince me to have one little bite. 9X13-inch Metal Baking Pan I love Mel’s site. Be sure to make a batch today! I think that for me, (who doesn’t like it too sweet ever), I would reduce the sugar and only drizzle a very small amount of the glaze on top. I also used a cookie scoop to put the remaining dough on top. Beat in extracts. 1 large egg yolk Just set the tip on the counter and press cherry over it. I watched an episode a few months ago where she made these cherry pie cookie bars. For larger amounts of milk/buttermilk I usually take a look at the recipe and see what the leavening agents are (baking powder and baking soda) to make sure there is baking soda in the recipe. I know I would have had mush. It helps to drop pieces relatively evenly across the bottom before spreading into an even layer. IDK) The glaze wasn’t really what I was looking for/expecting either (I thought it would be thin, light and lemony, and it was thick and the sugar overpowered the lemon flavor for me), and to me, it didn’t really bring the recipe together. The crust starts with butter and sugar beaten until it’s creamed together. My 9-year old made these yesterday and they are delicious! I've doctored cookie mix in the past to make cookie bars so, it made perfect sense to use a cake mix in the same way. Texture wise, it came out perfectly. They are incredible bars. Made these bars since my son loves cherries and they were delicious. I love seeing all the goodness you are whipping up in your kitchens! I took it out of the oven 15 minutes ago and the pan is 3/4 gone. I’ve always been a lemon zest snob thinking it was not really needed and did not add much flavor but no more. I love a good pie, and these bar cookies are almost like a handheld pie, but with much less work. 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. In addition (yes, there’s more! My trees produced about 200 lbs of cherries this year and if I’m going to pit one more cherry it needs to be going in a cookie. Learn how to cook great Cherry pie bars| ree drummond | food network . It’s an old standby recipe. I’m also not sure if it will hold up like a ‘cookie bar’-my batch was pretty soft, but when you have people scooping it from the pan, 5 minutes after it comes out of the oven, there’s no way to give it time to ‘set up’. I can’t wait to try it. —Jane Kamp, Grand Rapids, Michigan. Ingredients Thanks again Mel! I’ve made this recipe in a smaller size, 9 x13 inch pan for over 30 years. I read the other comments and drained the cherries and par baked the crust. It’s probably better with her recipe, but my family still loved it! It’s in my oven right now. Sorry the crust didn’t turn out for you Katrina! Plus cherry pie filling is a bit more tart than other flavors, so it offsets the sweetness somewhat. In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top. Category: Bars/Brownies 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. Mix until well-combined. I’m not sure, Bonnie – maybe increasing the sugar would do the trick? I can hear the question now! I think I should have used at least 2 Tbsp of corn starch as the apricots were still runny in the middle. 1 tablespoon cornstarch (use more for a thicker filling) 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. These bars are pure heaven warm OR cold. Great recipe that is definitely a keeper! This was given 5/5 stars from the 7 people in my kitchen today, ages: 8-87. Mostly, I love dark chocolate and joggers (not jogging). 25 minutes Print I followed the recipe exactly using fresh cherries. Mine too, and nobody gets it. Great recipe! (Dont be like me, expect it to be cherry filling on a thick shortbread crust. I didn’t try it because the 15 pounds of cherries on my counter were calling my name. Take 2/3 of the dough (more or less) and press into the bottom of the pan. © Mel Happy to hear you enjoyed them – thanks, Jennifer! I use my hands - makes it super easy.Give the cherry filling a good stir and pour over the top of the bottom crust. The flavors didn’t work for us. It helps to drop pieces relatively evenly across the bottom before spreading into an even layer. Thanks so much for the wonderful recipes. I made it exactly to recipe – put it in glass Pyrex 9×13 pan, lined with párchement paper, then sprayed with Pam. I’m open to any suggestions anyone has since it seemed to work better for others. Taste of Home is America's #1 cooking magazine. Ya live and learn! My fingers are now burgundy, but I can’t wait to make these! Bake 30 to 35 minutes, or until golden brown. We are leaving for a reunion early Thursday morning and I need a desert for Sat early afternoon. AND, even though I cooked them for 36 minutes and they were browning nicely on top, they were quite doughy when I cut them tonight. Double the cornstarch instead. My pan is about 14×20. I think so, Charlotte – I’d probably make sure the cherries are well drained before using. 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. Cover with a box of yellow cake mix. Gradually add flour. My 7 year old made these too and I must not have watched the flour additions because it turned out more like a cobbler. 1-2 drops almond extract As suggested before I used an 11x15 jellyroll pan so that it was more was thinking of giving that a try. I also saw an idea for using a decorater tip. I use my hands - makes it super easy. Mix until fully incorporated. Best Italian Pasta Salad {With Quick Homemade Italian Dressing}, Double Chocolate Oatmeal Chocolate Chip Cookies, Chipotle Chicken Skewers with Creamy Dipping Sauce, My Favorite Cherry Pie in the History of Ever, 5 cups fresh Bing/sweet cherries, pitted and halved (about 1 1/2 to 2 pounds) - see note, 1 tablespoon cornstarch (use more for a thicker filling), 1 cup (16 tablespoons, 8 ounces) butter, softened, 2 1/4 cups (11.25 ounces) all-purpose flour. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Preheat oven to 350°. This recipe post is perfect timing. Easy Cherry Pie Crumb Bars. I would really love to double this recipe for July 4th and wanted to make sure that my oversized 1/2 sheet pan is large enough to double this. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Preheat oven to 350°. How would I adjust this for pie/sour cherries? In a separate bowl, stir together cherry pie filling and almond extract. The red against the white gives a striking pop of color. Cherry pie in bar form! My bad! Almond and cherries are often paired together, and in this case, don’t be like me and let temptation urge you to leave it out. There are better recipes than this one. I recall a conversation I had recently with a friend saying, that she had made raspberry crumb bars using cake mix. The glaze is a must! Three Years Ago: Whole Grain Pumpkin Blueberry Muffins And a wonderfully sweet compliment to the cherries and cookie dough crust. Add eggs, 1 at a time, beating well after each addition. Cherry Pie Cookie Bars Lightly grease the foil with nonstick cooking spray and set aside. Add eggs, one at a time, beating well after each addition. Lightly grease the foil with nonstick cooking spray and set aside. I owed him some tasty cherry creation for Father’s Day and his birthday, so I made these and pitted every single cherry (something I had never done before and plan not to do again any time soon). These Lemon Bar Cookie Cups are easy to make, and easier to serve than lemon bars. Problem solved! So thank you for being in that, apparently weird, corner of the world with me! Hi Mel, I have been following you for quite some time and love your recipes. Pinch off quoter-size pieces of the remaining dough and drop on top. I used a combo of heavy whipping cream/water in the glaze since I was out of milk. Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. My husband said it was the best icing he’d ever tasted. Yesssss! It helps to drop pieces relatively evenly across the bottom before spreading into an even layer. Haven’t made these yet – on the menu for the Fourth BUT I was reading your dialogue and you mentioned cherry pie is your favorite. ","position":5,"name":"Take 2\/3 of the dough (more or less)...","url":"https:\/\/www.melskitchencafe.com\/cherry-pie-cookie-bars\/#mv_create_1284_5"},{"@type":"HowToStep","text":"Give the cherry filling a good stir and pour over the top of the bottom crust. As always— thank you so much, Mel,  for all of your  incredible recipes! The ice cream brought it over the top! Thanks Mel. Apr 17, 2019 - A meal at the Drummond Ranch is never complete without one of Ree's delectable desserts. Even my sweet-tooth kids wouldn’t eat a whole piece. But I think frozen cherries stand a great chance of working. I live in Idaho with my husband, 5 kids, and selection of weird farm animals. I use my hands - makes it super easy. Four Years Ago: My Favorite Breakfast Smoothie Crecipe.com deliver fine selection of quality Cherry pie bars| ree drummond | food network recipes equipped with ratings, reviews and mixing tips. I microwaved a cup or two at a time for a minute. 9X13-inch pan of bars (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? If it were me, I'd thaw completely and drain excess liquid before using in the recipe. Unfortunately, I can’t stomach cherries. Right? 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. 1/4 teaspoon salt I love the flavor buttermilk gives to things but don’t know if/when it can be substituted. Using your favorite pie shell recipe (I used The Perfect Pie Crust from the Pioneer Woman), layer a pastry into the bottom of a pie pan. Your email address will not be published. 5 cups fresh Bing/sweet cherries, pitted and halved (about 1 1/2 to 2 pounds) - see note I wish I had such resolve with other desserts…if all tasty things only came in cherry, I’d never have to count a calorie again. The top was browned though. Gradually add flour. ","position":4,"name":"Add the flour and mix until just combined...","url":"https:\/\/www.melskitchencafe.com\/cherry-pie-cookie-bars\/#mv_create_1284_4"},{"@type":"HowToStep","text":"Take 2\/3 of the dough (more or less) and press into the bottom of the pan. Instead, it tasted like cherry filling on top of a shortbread cookie. ","position":7,"name":"Bake for 30-35 minutes until the cherry filling...","url":"https:\/\/www.melskitchencafe.com\/cherry-pie-cookie-bars\/#mv_create_1284_7"},{"@type":"HowToStep","text":"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). Tastes delicious! I had the same problem with the bottom crust – totally raw. Any advice for how to quickly pit all the cherries? I baked these according to the recipe, they looked great, but the center was very undercooked. I haven’t tried yet but it sure looks like a good treat, can’t wait! I don’t want to take the same old thing this year. 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For easier cleanup, line a 9X13-inch baking pan with aluminum foil.