These Cherry Pie Bars are the perfect combination of buttery shortbread crust, sweet-tart cherry filling, and a drizzle of almond-vanilla glaze. They taste just like a homemade cherry pie but are much easier to make and share. Whether you’re baking for a holiday gathering, potluck, or casual family dessert, this simple bar recipe delivers all the flavor of classic cherry pie with half the effort.
The soft, golden crust pairs beautifully with juicy cherry filling, while the glaze adds a touch of sweetness that ties everything together. With a melt-in-your-mouth texture and vibrant cherry flavor, these bars are guaranteed to disappear fast from any dessert table.
Why You’ll Love This Recipe
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Easy to Make: No rolling pins or pie crusts needed—just spread, bake, and glaze.
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Perfect for Sharing: Ideal for parties, picnics, or bake sales.
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Customizable: Works with other fruit fillings like blueberry, apple, or raspberry.
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Classic Flavor: The combination of almond and vanilla gives it a bakery-style finish.
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Make-Ahead Friendly: The bars stay soft and flavorful for days.
Ingredients You’ll Need
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1 cup softened butter: Provides richness and a soft crumb.
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1 cup granulated sugar: Sweetens and helps with a golden crust.
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2 large eggs (room temperature): Add structure and moisture.
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1 tsp almond extract (divided): Enhances the cherry flavor.
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1 tsp vanilla extract (divided): Adds warmth and depth to the flavor profile.
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2 ½ cups all-purpose flour: Forms the base of the soft dough.
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½ tsp salt: Balances sweetness.
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1 (21 oz) can premium cherry pie filling: The star of the show—use quality filling for the best flavor.
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1 cup confectioners’ sugar: For the glaze.
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Milk, as needed: To thin the glaze to a pourable consistency.
Tips for the Best Cherry Pie Bars
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Use quality cherry pie filling for the best flavor and texture.
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Don’t overmix the dough—keep it light and fluffy.
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For clean cuts, chill the bars briefly before slicing.
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Add texture: Sprinkle sliced almonds or coarse sugar on top before baking.
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Flavor twist: Try adding lemon zest to the batter for a bright contrast.
Variations to Try
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Blueberry Pie Bars: Substitute blueberry filling for a summer twist.
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Apple Cinnamon Bars: Use apple pie filling and add a pinch of cinnamon.
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Mixed Berry Bars: Combine cherry and raspberry filling for a tangy blend.
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Chocolate Cherry Bars: Add mini chocolate chips to the dough for a decadent touch.
Serving Suggestions
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Dust lightly with powdered sugar before serving for a bakery-style finish.
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Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
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Pair with coffee or tea for an afternoon treat.
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Great addition to dessert platters for parties or holidays.
Storage and Make-Ahead Tips
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigerate: Keeps fresh up to 5 days when chilled.
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Freeze: Wrap bars individually and freeze for up to 2 months. Thaw at room temperature before serving.
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Make-Ahead: Bake the bars the night before and glaze them the next day for the freshest presentation.
Frequently Asked Questions (FAQ)
Can I use homemade cherry pie filling?
Yes! Homemade filling with fresh cherries and sugar works beautifully and gives a richer flavor.
Can I double the recipe?
Absolutely. Use a large sheet pan and adjust the baking time slightly.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend for similar results.
Can I use margarine instead of butter?
Butter gives the best flavor and texture, but margarine can work in a pinch.
How do I make the glaze thicker or thinner?
Add more confectioners’ sugar for a thicker glaze, or more milk for a thinner drizzle.
Cherry Pie Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper for easy removal.
- In a medium bowl, whisk together flour and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, ½ tsp almond extract, and ½ tsp vanilla extract until combined.
- Gradually add dry ingredients to wet ingredients; mix until just combined.
- Spread two-thirds of the batter into the prepared pan. Top with cherry pie filling, then dollop remaining batter on top.
- Bake for 30–40 minutes, or until golden brown and a toothpick inserted into the cake portion comes out clean.
- Cool completely on a wire rack.
- In a small bowl, whisk confectioners’ sugar with remaining almond and vanilla extracts. Add milk as needed for a smooth glaze.
- Drizzle glaze over cooled bars, let set, then cut and serve.
