Cherry Pie Bars Recipe

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.

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