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Pioneer Woman Cherry Pie Cookie Bars

Pioneer Woman Cherry Pie Cookie Bars - recipe card
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Buttery shortbread cookie base topped with a luscious cherry pie filling and finished with a crumbly oat streusel. These bars combine the best of a chewy cookie and a fruit pie, offering a burst of tart cherries in every bite.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup rolled oats
  • 1 cup cherry pie filling (from a 21-ounce can)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat the oven to 350°F / 177°C. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides for easy lifting.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. This aerates the butter for a tender cookie base.
  3. Add the egg and vanilla extract, beating until fully incorporated, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
  4. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Overmixing will develop gluten and make the base tough.
  5. Stir in the rolled oats with a spatula until evenly distributed. The dough will be thick but spreadable.
  6. Press the dough evenly into the prepared pan, using your fingertips or a spatula to create a uniform layer that reaches the edges. This forms the sturdy cookie bottom.
  7. Spread the cherry pie filling evenly over the dough. Avoid pressing the filling into the base; keep it on top to maintain structure.
  8. In a separate small bowl, combine the streusel flour and brown sugar. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs with pea-sized butter pieces. This ensures a crumbly, crisp topping.
  9. Sprinkle the streusel evenly over the cherry filling. Do not press; let it sit loosely for a textured top.
  10. Bake on the middle rack for 30-35 minutes, until the edges are golden brown and the center is set — a gentle jiggle in the very center is fine, but it should not be liquid. If the streusel browns too quickly, tent loosely with foil at the 25-minute mark.
  11. Remove from the oven and place the pan on a wire rack. Cool completely in the pan, about 1 hour. This allows the filling to set and the base to firm up for clean slices.
  12. Once cool, lift the bars out using the parchment overhang. Place on a cutting board and slice into 4 equal rectangles using a sharp chef’s knife, wiping the blade clean between cuts for neat edges.

Notes

Store bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped bars for up to 3 months. To reheat, place a bar on a microwave-safe plate and microwave on high for 15-20 seconds, or warm in a 300°F / 149°C oven for 5-7 minutes for a crispier texture.

Nutrition

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