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Take out of the oven and let the bars cool entirely in the pan placed on a wire rack. After about one hour, you may transfer the whole pan to the refrigerator in order to expedite the process.
Prepare the frosting, if desired: Combine the icing ingredients by whisking them together. If you want to have a thinner consistency, you may add more milk. Pour a little amount of liquid, such as a sauce or glaze, evenly over the bars when they have cooled.
Remove the bars from the pan by using the edges of the parchment paper liner and transfer them onto a cutting board. Use a sharp knife to cut the squares into slices, ensuring that you clean the knife between each cut for a tidy result.
To preserve any remaining cherry pie bars, whether they have icing or not, just cover them and keep them at room temperature for a maximum of 2 days. Alternatively, you may store them in the refrigerated for up to 1 week.
Written observations or records of information.
Instructions for preparing in advance and freezing: To preserve the cooled bars, you may place them in the refrigerator before slicing them into squares, as indicated in step 6. The baked and cooled bars may be frozen for up to 3 months. Allow it defrost overnight in the refrigerator and let it to room temperature, if preferred, before to serving.
Tools specifically designed for a certain purpose (affiliate links): The items needed for this recipe are a 9-inch square baking pan, a glass mixing bowl, a whisk, a citrus zester, a citrus juicer, and a cooling rack.
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