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Cherry Pie Bars

Cherry pie bars are my new favorite dessert obsession!

I mean, what’s not to love about a thick, buttery crust topped with the most luscious cherry filling you’ve ever tasted.

As a bonus, they come together so easily with just a few simple ingredients. The hardest step is waiting for them to cool before devouring them!

Homemade cherry pie bars with vanilla glaze stacked on top of each other on a white parchment paper

I topped mine with a sweet almond glaze for the perfect finishing touch.

I can’t wait for you to sink your teeth into these ooey-gooey bars of deliciousness.

Why You’ll Love These Cherry Pie Bars

Crowd-Pleaser: These portable bars are always hit at parties and potlucks.

Nostalgic Treat: Savor the comforting, old-fashioned flavors of cherry pie in a convenient, handheld bar.

Easy to Make: There’s no fussy pie crust or lattice top required. These bars come together with just a few simple steps.

Freezer-Friendly: They freeze beautifully for a future dessert craving or last-minute contribution.

Ingredients

  • Cherry Pie Filling: It’s packed with juicy fruit for the ultimate cherry flavor bomb.
  • Unsalted Butter: Creamy, rich butter lets the cherry shine as the star ingredient.
  • Granulated Sugar: To balance the tart cherries and create a tender crumb.
  • Salt: It enhances flavors and cuts through the sweetness.
  • Large Eggs: They help bind the buttery dough together.
  • Vanilla Extract: Just a little adds so much flavor.
  • Almond Extract: It brings a nutty aroma and makes the cherry flavor pop.
  • All-Purpose Flour: To give the bars their sturdy, yet tender texture.
  • Powdered Sugar: It dissolves for a silky, sweet glaze.
  • Milk: To the glaze to a perfect, drippy consistency.
Making a cherry pie dough bars in a white bowl
Overhead view of cherry pie dough bars in a glass can

How to Make Cherry Pie Bars

Making these bars is as easy as pie! (Pun intended.)

1. Prep the pan. Preheat the oven to 350°F. Grease a 15x10x1 inch jelly roll pan or 9×13 inch baking dish.

2. Make the dough. In a large bowl, cream together the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts. Gradually add the flour and mix until just combined.

3. Assemble the bars. Spread about 2/3 of the dough evenly into the prepared pan. Spread the cherry pie filling evenly over the dough. Drop the remaining dough by teaspoonfuls over the top of the filling.

4. Bake the bars. Bake for 30-35 minutes until lightly golden brown on top. Cool completely on a wire rack.

5. Make the glaze. For the glaze, whisk together the powdered sugar, extracts, and enough milk to reach the desired consistency.

6. Glaze the bars. Drizzle the glaze over the cooled bars.

7. Serve the bars. Cut into squares and serve.

Homemade gooey cherry pie bars served with a glass of milk

Tips for the Best Cherry Pie Bars

Follow these tips for the very best treats.

  • Room temperature is key. Use room-temperature butter and eggs for the best results.
  • Don’t overmix! Mix the crust and crumble dough just until combined to avoid a tough texture.
  • Try a stick-free trick. Line the baking pan with parchment paper. Leave an overhang on the sides for easy removal and slicing of the bars.
  • Take a shortcut. Use frozen cherries for the filling. Thaw and drain them first to remove excess liquid.
  • Leave them alone. Allow the baked bars to cool completely, at least 1 hour, before slicing for clean cuts and set filling. Refrigerate to speed up cooling.
  • Select a serrated knife. Slice the bars with a serrated knife, wiping the blade clean between cuts, for tidy squares.
  • Try fun variations. Try different pie fillings like apple, blueberry or peach. Use lemon extract instead of almond for a different flavor profile. Or add chopped nuts or oats to the crumble topping for texture.
Sweet and buttery homemade cherry pie bars drizzled with vanilla glaze

How to Store

Here’s how to keep your bars fresh so they’re ready for any party!

To Store: Keep the bars in an air-tight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture and flavor.

To Freeze: Wrap the bars tightly in plastic wrap and place them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

More Tasty Pie Bars We Adore

Key Lime Pie Bars
Apple Pie Bars
Pecan Pie Bars
Strawberry Slab Pie

Cherry Pie Bars

Course: DessertCuisine: American
Servings

12

servings
Prep time

10

minutes
Cooking time

35

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minutes
Calories

522

kcal

These homemade cherry pie bars are such a delightful treat! The combo of the buttery crust and cherry filling is sweet, decadent, and irresistible.

Ingredients

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 1 teaspoon salt

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon almond extract

  • 3 cups all-purpose flour

  • 2 (21 oz) cans cherry pie filling

  • Glaze:
  • 1 cup powdered sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon almond

  • 2-3 tablespoons milk

Instructions

  • Preheat the oven to 350°F. Grease a 9×13 inch baking dish. Alternatively, you can also use a 15x10x1-in. baking pan.
  • In a large bowl, cream together the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
  • Gradually add the flour and mix until just combined. Spread about 2/3 of the dough evenly into the prepared pan.
  • Spread the cherry pie filling evenly over the dough. Drop the remaining dough by teaspoonfuls over the top of the filling.
  • Bake for 30-35 minutes until lightly golden brown on top. Cool completely on a wire rack.
  • For the glaze, whisk together the powdered sugar, vanilla and almond extract, and enough milk to reach the desired consistency. Drizzle over the cooled bars.
  • Cut into squares and serve. Store covered at room temperature for 3-4 days or in the fridge for up to a week.

Notes

  • Use room-temperature butter and eggs for best results.
  • Don’t overmix the dough or it will become tough. Mix just until combined.
  • Feel free to use your favorite pie filling: blueberry, apple, peach, etc. all work well.
  • For a fancy drizzle, put the glaze in a Ziploc bag, snip off the corner, and pipe it over the bars.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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