These Cherry Pie Bars are a delightful twist on a classic dessert, combining the nostalgic flavors of cherry pie with the convenience of handheld bars. With a buttery, crumbly crust and a luscious cherry filling, every bite is a perfect balance of sweet and tart. The golden topping adds a satisfying crunch, making them irresistible for any occasion.
Ready in just under two hours, these bars are surprisingly simple to make, yet they taste like you spent all day in the kitchen. The vibrant cherries burst with flavor, while the tender, melt-in-your-mouth texture keeps you coming back for more. Perfect for sharing or savoring solo, they’re a treat that’s as comforting as it is indulgent.
Gather Your Ingredients
- 1 cup butter, softened (unsalted preferred for better control of sweetness)
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- ¼ teaspoon almond extract (optional, enhances the cherry flavor)
- 3 cups flour
- 1 teaspoon salt
- 21 ounces cherry pie filling (1 can, or substitute with any other pie filling)
- For the glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon almond extract (optional)
- 2 Tablespoons milk (adjust for desired consistency)
Step-by-Step Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, vanilla, and almond extract to the creamed mixture and beat until well combined.
- Gradually mix in flour and salt until just combined to avoid overmixing.
- Grease a 9×13 inch baking pan. Spread about 3/4 of the batter evenly to the edges of the pan. (If the dough is sticky, spray your fingertips with non-stick cooking spray.)
- Evenly spread the cherry pie filling over the batter.
- Drop the remaining batter by teaspoonfuls over the cherry filling to create a top crust. Aim for about 35 small spoonfuls.
- Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- While baking, prepare the glaze: In a small bowl, combine powdered sugar, vanilla, almond extract, and milk, stirring until smooth.
- Once the bars are baked and slightly cooled, drizzle the glaze over the top.
- Allow to cool completely before cutting into squares and serving.
Perfect Pairings: Serving Suggestions for Cherry Pie Bars
These cherry pie bars are delicious on their own, but they shine even brighter with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, serve them alongside a glass of cold milk or a cup of hot coffee. They’re also a great addition to brunch spreads or dessert platters at parties!
Storing and Reviving Your Bars: Tips for Freshness
Store your cherry pie bars in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5-7 minutes. For longer storage, freeze them in a single layer and thaw at room temperature before serving.
Mix It Up: Fun Recipe Variations
Swap out the cherry pie filling for blueberry, apple, or peach for a different flavor profile. For a nutty twist, sprinkle chopped almonds or pecans over the top before baking. If you’re feeling adventurous, add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Time-Saving Hacks for Busy Bakers
To save time, use a stand mixer to cream the butter and sugar, and mix the batter. If you’re short on prep time, skip the glaze or use a store-bought frosting drizzle. For even faster assembly, spread the batter and filling in layers without worrying about perfect dollops on top—it’ll still taste amazing!
Essential Tools for Baking Success
Make sure you have a 9×13-inch baking pan, a sturdy spatula for spreading the batter, and a toothpick to check for doneness. A small whisk or fork works perfectly for mixing the glaze. If the dough is sticky, keep a can of non-stick cooking spray nearby to make spreading easier.
Cherry Pie Bars Recipe
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 3 cups flour
- 1 teaspoon salt
- 21 ounces cherry pie filling, 1 can
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 Tablespoons milk
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter and sugar.
- Add eggs, vanilla, and almond extract and beat well.
- Add flour and salt to the creamed mixture and mix until combined.
- Grease a 9 x 13 inch baking pan and spread about 3/4 of the batter in the bottom and be sure to spread to the very edge of the pan.
- If the dough is sticky, spray your finger tips with non stick cooking spray. Spread the pie filling over the batter.
- Drop remaining batter on top of pie filling in teaspoonful amounts. I did about 35 small spoonfuls of batter over the cherry filling to make the top crust.
- Bake for about 35 minutes or until toothpick comes clean.
- Glaze
- Combine powdered sugar, vanilla, almond extract and milk until smooth and then drizzle over the bars.