Cherry Pie Bars are a delicious twist on the classic cherry pie—easy to make, easy to serve, and even easier to love. These bars feature a buttery, tender shortbread-style crust that doubles as the topping, sandwiching a luscious layer of sweet-tart cherry pie filling. Finished with a light almond-vanilla glaze, they’re perfect for potlucks, picnics, holidays, or anytime you crave a nostalgic treat without the hassle of rolling out pie dough. With their vibrant color and rich flavor, these bars are as beautiful as they are delicious.
Ingredients:
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1 teaspoon salt
- 4 large eggs
- 1½ teaspoons vanilla extract
- ¾ teaspoon almond extract
- 3 cups all-purpose flour
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:
1. Prepare the Dough
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, sugar, and salt until light and fluffy (about 5–7 minutes).
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and almond extracts.
- Gradually add the flour, mixing until fully incorporated. Scrape down the sides of the bowl to ensure everything is well blended.
2. Assemble the Bars
- Grease a 15x10x1-inch jelly-roll pan or line it with parchment paper.
- Spread about 3 cups of the dough evenly into the bottom of the pan to form the base.
- Spoon the cherry pie filling evenly over the dough layer.
- Drop the remaining dough by teaspoonfuls over the top of the cherry filling. Don’t worry about spreading it—these dollops will bake into a beautiful, rustic topping.
3. Bake
- Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the filling is bubbling.
- Remove from the oven and let the bars cool completely in the pan on a wire rack.
4. Make the Glaze
- In a small bowl, whisk together the powdered sugar, vanilla extract, almond extract, and enough milk to reach a drizzling consistency.
- Once the bars are completely cool, drizzle the glaze over the top in a zigzag pattern.
5. Slice and Serve
- Cut into squares or rectangles and serve at room temperature.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips for Success:
- Use a jelly-roll pan: Its tall sides help contain the filling and ensure even baking.
- Don’t overbake: The bars should be lightly golden on top but still soft and tender.
- Customize the filling: Try blueberry, apple, or peach pie filling for a fun variation.
- Add crunch: Sprinkle chopped almonds or pecans on top before baking for added texture.
Why You’ll Love It:
- No pie crust stress: All the flavor of cherry pie with none of the rolling or crimping.
- Perfect for sharing: Makes a large batch—ideal for parties and gatherings.
- Beautiful presentation: The ruby-red filling and glossy glaze make these bars a visual treat.
- Freezer-friendly: Freeze in layers with parchment paper for up to 3 months.
Would you like a version with a crumb topping or a gluten-free twist next?
Recipe adapted from Taste of Home.