Cherry Pie Bars are a delightful twist on the classic cherry pie—easier to make, easier to serve, and just as delicious. These bars feature a buttery, tender shortbread-style crust that doubles as the topping, sandwiching a luscious layer of cherry pie filling. Finished with a sweet almond glaze, they’re perfect for potlucks, picnics, or anytime you want a nostalgic dessert without the fuss of rolling out pie dough. With their vibrant color, fruity filling, and melt-in-your-mouth texture, these bars are a guaranteed crowd-pleaser that slice beautifully and travel well.
Ingredients (Makes about 24 bars):
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon salt
For the Filling:
- 2 cans (21 ounces each) cherry pie filling
For the Glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2–3 tablespoons milk
Instructions:
- Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. Set aside. - Make the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be thick and slightly sticky. - Assemble the Bars:
Spread about two-thirds of the dough evenly into the bottom of the prepared pan. Use a spatula or your fingers to press it into an even layer.
Spoon the cherry pie filling over the dough, spreading it out gently to cover the entire surface.
Drop the remaining dough by spoonfuls over the cherry filling. It won’t cover the entire surface, and that’s okay—the cherry filling should peek through for a rustic look. - Bake:
Bake in the preheated oven for 35–40 minutes, or until the top is lightly golden and a toothpick inserted into the dough (not the filling) comes out clean.
Let the bars cool completely in the pan on a wire rack before glazing. - Make the Glaze:
In a small bowl, whisk together the powdered sugar, vanilla extract, almond extract, and 2 tablespoons of milk. Add more milk as needed to reach a smooth, pourable consistency.
Drizzle the glaze over the cooled bars using a spoon or piping bag. - Slice and Serve:
Once the glaze is set, slice the bars into squares or rectangles. Serve at room temperature or slightly chilled.
Serving Tips:
These bars are perfect for dessert tables, lunchboxes, or afternoon tea. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. They also freeze well—just layer them between sheets of parchment in an airtight container.
Would you like a version with a homemade cherry filling or maybe a chocolate drizzle for a decadent twist? I’ve got some sweet ideas to elevate it even more!