pie bars

Easy Apple Pie Bars

applesauce ((120 g)⁣ sub mashed banana)

tbsp coconut oil ((30 g))

maple syrup ((42 g⁣))

oats ((80 g⁣))

almond flour ((120 g)⁣ can sub regular/gf flour)

sweet apples, peeled and diced quite small ((about 400 g⁣))

tbsp coconut sugar ((24 g⁣))

cinnamon

tsp salt

Preheat oven to 350F and line an 8x8 dish with parchment.⁣

Combine applesauce, coconut oil, maple syrup, vanilla.⁣

Add oats, flour, cinnamon, salt. ⁣Combine and press into pan. Bake 10 minutes.⁣

Toss apples with sugar, cinnamon, salt and optional lemon juice/zest. Sprinkle on the crust layer and press down to pack in tightly.

Bake 30 more minutes.⁣

Let bars cool and set in the fridge for a few hours, slice and enjoy!

Want all the yum of pumpkin pie without the hours of baking? My Pumpkin Pie Bars recipe brings you heaping helpings of those classic flavors in a cookie bar

Pumpkin Pie Bars

all-purpose flour

sugar

brown sugar (firmly packed)

unsalted butter (cold)

oats

walnuts (chopped)

cream cheese (softened)

eggs

pumpkin

pumpkin pie spice

vanilla extract

bourbon

butterscotch chips

Heat oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil.

Mix flour, 1/4 granulated sugar, and brown sugar (1/2 cup) in a medium bowl; cut in butter (3/4 cup) with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats (1 cup) and walnuts (1/2 cup). Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min.

Beat cream cheese (8 ounces), remaining sugar, eggs (3 large), vanilla (1 teaspoon), bourbon (2 teaspoons), canned pumpkin (15 ounces), and pumpkin pie spice (1 tablespoon) with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and a handful of butterscotch or chocolate chips (1 cup).

Bake for 25 minutes or until the center sets; cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

These quick and easy Cherry Pie Bars, made with fresh (or frozen!) cherries and covered with an easy crumb topping, are easy to make and perfect to share!

Cherry Pie Bars

(300 grams) all-purpose flour

(85 grams) confectioners sugar

salt

(282.5 grams) butter,

cherries

(14 grams) cornstarch

lemon juice

(18.5 grams) granulated sugar

Preheat oven to 375 °F.  Line a 9×9-inch...

Preheat oven to 375 °F.  Line a 9×9-inch square pan with aluminum foil, then lightly grease.

Make the shortbread crust. Add the flour, sugar, and...

Make the shortbread crust. Add the flour, sugar, and salt to the bowl of a food processor and pulse several times to combine.  Add the butter and continue to pulse in short, one second bursts, until the mixture resembles coarse sand.  (Alternatively: whisk together ingredients and cut butter into the dough with two knives.)

Set aside approximately 3/4 cup of the shortbread...

Set aside approximately 3/4 cup of the shortbread crust mixture.  Spread the remaining shortbread crust into the prepared pan, pressing the crumbly dough down with a heavy glass, until dough forms an even layer across the pan.  Bake for 12 minutes, then remove from the oven.

Make the fruit filling. While the crust bakes, prepare...

Make the fruit filling. While the crust bakes, prepare the filling.  In a large bowl, mix together the halved cherries, cornstarch, lemon juice, and sugar.  Spread the cherry filling over the crust.

Top with crumb topping. Crumble the rest of...

Top with crumb topping.  Crumble the rest of the remaining shortbread crust dough over the top of the cherries, trying to get an even layer across the filling.

Bake the pie bars. Return the baking pan into...

Bake the pie bars. Return the baking pan into the oven and bake until the filling is bubbling and the crumb topping is golden, 25 to 30 minutes.

Let bars cool fully in the pan and...

Let bars cool fully in the pan and cut into bars before serving.

These simple cherry pie bars have all the flavor of cherry pie without all the hard work.

Quick and Easy Cherry Pie Bars

flour

unsalted butter, softened to room temperature

cherry pie filling

cream cheese, softened

milk

Preheat the oven to 350 degrees and prepare...

Preheat the oven to 350 degrees and prepare an 8x8 baking pan by greasing with nonstick cooking spray.

In a medium bowl, combine the flour and...

In a medium bowl, combine the flour and salt.

Set aside

Beat the butter and sugar together until light...

Beat the butter and sugar together until light and fluffy. Add the eggs and vanilla extract and beat to combine.

Pour in the dry ingredients and mix until...

Pour in the dry ingredients and mix until well combined.

Spread two-thirds of the batter over the bottom...

Spread two-thirds of the batter over the bottom of the prepared pan.

Use your fingers to press the dough into...

Use your fingers to press the dough into the pan, making sure the dough is spread evenly.

Top the crust with the cherry pie filling.

Spoon the remaining crust dough over the top...

Spoon the remaining crust dough over the top of the pie filling.

Bake in the preheated oven for 30 to...

Bake in the preheated oven for 30 to 35 minutes, until the top crust is golden brown and the filling is bubbling.

While the bars are cooling, make the cream...

While the bars are cooling, make the cream cheese glaze by beating together the cream cheese, powdered sugar, vanilla extract, and two tablespoons of milk until smooth. Add more milk if needed.

When the bars are cooled completely, drizzle the...

When the bars are cooled completely, drizzle the glaze over the top and cut into nine even bars.

https://mediavine-res.cloudinary.com/video/upload/hmfgh87lqqs0uo6nhy3k.mp4

Quick and Easy Cherry Pie Bars with a Cream Cheese Glaze is such a fun and delicious dessert to make when you don’t want to spend a lot of time in the kitchen.

Amish Wet Bottom Shoofly Pie Bars

baking powder

shortening, cubed

dark brown sugar

vegetable shortening, cubed

water

baking soda

molasses

egg,

Preheat oven to 350°F and grease a 9x9 pan with baking spray, place onto a baking tray and set aside. In a bowl combine flour, salt, and baking powder, set aside.

Cream shortening and powdered sugar together until smooth and combined. Gradually add in the dry ingredients.

Press dough into prepared pan, baking for 20 to 25 minutes until the crust is slightly golden on the edges.

To make the crust:

In a large bowl combine flour and brown sugar. Cut in shortening until it resembles pebbles, and set aside.

In a different bowl combine water and baking soda, it will bubble. Mix in molasses and egg.

Pour the molasses mixture over the crust and sprinkle the crumb topping gently over the wet mixture.

Bake until only slightly gooey in the center about 30 to 35 minutes. Cool completely before serving.

To make the crumble and filling:

Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream.

Coconut Cream Pie Bars

vanilla wafers (1.91)

Tbsp salted butter, melted (1.00)

salt (0.01)

unsweetened flaked coconut, divided (1.19)

14 ounces. can sweetened condensed milk (2.19)

evaporated milk (1.50)

coconut milk (5.98)

salt (0.02)

brown sugar (0.11)

Tbsp sugar

all-purpose flour (0.11)

cornstarch (0.12)

water (0.00)

eggs yolks, beaten (0.27)

Tbsp salted butter (0.50)

tsp vanilla extract (0.72)

whipped cream (1.28)

In a blender or food processor, blend the vanilla wafers into a sandy consistency.

Mix in the melted butter and salt until the cookie crumbs are completely saturated and have deepened in color.

Press the cookie crust into an 11x7-inch baking dish in an even layer and freeze. If you don&#39;t have an 11x7-inch dish, use any square or rectangle dish with a 10-cup (2.5 qt) volume.

Crust

Add the unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don&#39;t burn. Remove them from the pan when they are golden brown.

Add 1 cup of the toasted coconut flakes, the condensed milk, evaporated milk, coconut milk, salt, brown sugar, granulated sugar, and flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.

Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.

In a small bowl, add the water to the egg yolks. Mix in the cornstarch to create a slurry, then add it to the milk mixture in the pan. Cook over medium heat, stirring constantly until the custard bubbles in spurts.

Take the pan off the heat and add the butter and vanilla extract. Mix until the butter dissolves.

Strain the mixture through a fine-mesh sieve directly into the chilled crust.  Refrigerate until set, about 2 to 3 hours.

Top with whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.

Filling

The indulgence of cherry pie in a hand held bar. The buttery golden shortbread like crust is topped with a delicious cherry filling sprinkled with an oatmeal crumble that is crunchy, buttery, and sugary, and then is drizzled with a powdered sugar glaze, making it the ultimate decadent treat.

unsalted butter

vanilla

butter

Flour (+ 2 more Tbs if needed)

brown sugar

quick oats

heavy cream (or milk)

Preheat oven to 350 degrees, and prepare a 9 x 13 baking dish by lining it with parchment paper. Set aside.

In a large bowl or mixing bowl, cream together unsalted butter, granulated sugar, and vanilla for your cherry pie bar base.

Once butter, sugar and vanilla are creamed together, sift in flour, baking powder, and salt, and mix until combined and smooth.

Gently press the base into the prepared parchment lined baking dish, until it is evenly spread across the bottom.

Pour the tart cherry pie filling over the base, and spread it out evenly. Set aside

In a separate bowl, add all of the oatmeal crumble ingredients together, and use a fork to combine, mixing until just incorporated, but still lumpy, and crumbly.

Scoop crumble over the top of the sour cherry pie filling, covering it evenly.

Bake for 35-45 minutes, until lightly browned, and crust is cooked through.

Remove from oven and let cool completely.

Once cooled, whisk together powdered sugar, heavy cream (or milk), and vanilla extract, until combined, and at the desired consistency.

Drizzle glaze over the cooled bars, and then refrigerate for about 10 minutes to let them set up.

Slice into 16 bars, and serve. They will stay fresh 2-3 days outside of the fridge, a week if refrigerated, and 2-3 months if frozen.

Top 7 pie bars recipes from across the web

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Easy Apple Pie Bars

Pumpkin Pie Bars

Cherry Pie Bars

Quick and Easy Cherry Pie Bars

Amish Wet Bottom Shoofly Pie Bars

Coconut Cream Pie Bars

Cherry Pie Bars

Top 7 pie bars recipes from across the web

The most viewed pie bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Apple Pie Bars

Pumpkin Pie Bars

Cherry Pie Bars

Quick and Easy Cherry Pie Bars

Amish Wet Bottom Shoofly Pie Bars

Coconut Cream Pie Bars

Cherry Pie Bars

The most viewed pie bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine