When I first discovered Cherry Pie Bars, I was instantly smitten by the contrast of textures and the burst of flavor hitting every bite. A buttery, tender base holds up the tangy-sweet cherry filling, creating a dessert that feels both familiar and surprising. Each square is like a handheld slice of cherry pie—except without the fuss of rolling dough or contending with a dripping lattice top. Instead, you get a soft, energy-packed bar that’s ready to pop onto a plate or travel to a picnic without losing an ounce of charm or structure.
Biting into one, you’ll notice how the cherries hold their shape, releasing pockets of syrup that mingle with the buttery crumb. The light glaze drizzled across the top adds just enough sweetness and depth, courtesy of vanilla and almond extracts. It’s the kind of treat that turns midweek baking into a mini celebration and elevates weekend get-togethers without an ounce of pretension. Whether you’re a seasoned baker or a curious beginner, these bars deliver a comforting nostalgia and a fresh twist on a classic dessert.
KEY INGREDIENTS IN CHERRY PIE BARS
Before diving into the method, let’s talk about the simple lineup of pantry staples that make these bars so irresistible. Every element plays a critical role—from building structure to infusing flavor—ensuring each bite is perfectly balanced between buttery richness and fruity zing.
- Unsalted butter
Provides a creamy, rich base for the dough. Softened butter helps create that tender, melt-in-your-mouth texture while adding a golden hue and subtle creaminess.
- Granulated sugar
Sweeps sweetness into both the dough and the balance of flavors. It works alongside the butter to leaven and lighten the crumb.
- Salt
Enhances all the other flavors and keeps sweetness from overwhelming your palate. Just a pinch balances the dough, making that cherry filling really pop.
- Eggs
Bind the dough together and add moisture to keep the bars soft yet sturdy. Beating them in one at a time ensures a smooth, uniform batter.
- Vanilla extract
Infuses warm, floral notes that tie the buttery base and the cherry topping into a harmonious whole.
- Almond extract
Offers a delicate, nutty aroma that pairs beautifully with cherries, rounding out the flavor profile.
- All-purpose flour
Builds the structure of the bars. Using just enough flour prevents a dry bite while giving the bars their signature cake-like crumb.
- Cherry pie filling
Delivers that vibrant cherry flavor and juicy texture. Canned filling makes this recipe quick and fuss-free, with plump cherries suspended in a glossy syrup.
- Powdered sugar
Forms the foundation of the sweet glaze. Its fine texture ensures a smooth drizzle that sets up quickly.
- Milk
Thins the glaze to a pourable consistency, allowing it to settle into every nook and cranny of the bar’s surface.
HOW TO MAKE CHERRY PIE BARS
These Cherry Pie Bars come together in a flash, with simple steps that guide you from creaming butter to drizzling glaze. Follow each step to achieve that perfect balance of tender base, bright filling, and glossy finish.
1. Preheat your oven to 350°F (175°C) and prepare a 15×10-inch jelly roll pan. Lightly grease the pan or line it with parchment paper so the bars lift out effortlessly once they’re baked.
2. In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and salt. Mix until the mixture is light and fluffy, about 3–4 minutes, scraping down the sides as needed.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Once the eggs are mixed in, add the vanilla and almond extracts. Continue mixing until the aromatic extracts are evenly distributed throughout the batter.
4. Gradually add the all-purpose flour to the wet ingredients, mixing on low speed. Stir just until the flour is incorporated—overmixing can lead to tougher bars.
5. Reserve about one-third of the dough. Spread the remaining two-thirds evenly into the prepared pan, using a spatula or lightly oiled fingers to press and smooth the surface.
6. Spoon the cherry pie filling over the dough layer, distributing it in an even, uninterrupted layer across the entire pan.
7. Use a spoon to drop dollops of the leftover dough on top of the cherry filling. The dough will spread slightly as it bakes, leaving delightful pockets of fruit on display.
8. Bake in the preheated oven for 30–35 minutes, or until the top turns golden brown and feels set to the touch. Remove the pan from the oven and allow the bars to cool completely in the pan.
9. While the bars are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, almond extract, and milk until the mixture is smooth and pourable.
10. Once the bars have cooled to room temperature, drizzle the glaze evenly over the top, letting it find its way into every crevice.
11. Cut into squares—usually 24 pieces—and serve. Enjoy these bars at room temperature for the best balance of chewy base and juicy filling.
SERVING SUGGESTIONS FOR CHERRY PIE BARS
Presenting these Cherry Pie Bars is half the fun—there’s so much you can do to highlight their fruit-forward flavor and buttery base. Whether you’re hosting family, bringing dessert to a potluck, or simply treating yourself, these serving ideas will showcase those luscious cherries and sweet glaze in style.
- Serve slightly warm with a scoop of vanilla ice cream on the side. The contrast between the hot, gooey cherries and the cold, creamy ice cream is pure bliss.
- Garnish each bar with a dollop of fresh whipped cream and a few toasted almond slivers to echo that almond extract flavor and add a delightful crunch.
- Dust the tops lightly with extra powdered sugar and scatter a handful of fresh or frozen cherries around the platter for a vibrant, festive look.
- Pair with a steaming cup of black coffee or a fragrant pot of herbal tea. The bars’ sweet-tart profile complements both bitter and floral beverages beautifully.
HOW TO STORE CHERRY PIE BARS
Keeping your Cherry Pie Bars fresh and flavorful is key to enjoying every last bite. Whether you’re planning ahead or have leftovers from a gathering, proper storage ensures that the buttery base stays tender and the cherry filling remains succulent.
- Store at room temperature in an airtight container for up to 2 days. Placing parchment or wax paper between layers prevents sticking and keeps the glaze intact.
- Refrigerate in a sealed container for up to 5 days. Chill before serving to allow the flavors to meld; brief reheating in the microwave (10–15 seconds) brings back that just-baked warmth.
- Freeze individual bars by wrapping each square tightly in plastic wrap and then placing them in a freezer-safe bag. Freeze for up to 3 months, then thaw overnight in the fridge.
- Refresh frozen or refrigerated bars by warming them in a preheated 300°F oven for 5–7 minutes. A quick heat-up revives that crisp edge and soft interior.
CONCLUSION
Baking these Cherry Pie Bars is like inviting a burst of summer into your kitchen, even when cherry season feels ages away. From the first moment you cream butter and sugar to the last drizzle of glaze, the process is straightforward and delightfully hands-on. You end up with perfectly portioned bars that bring all the joy of classic cherry pie without the extra work. Whether you’re an experienced baker or a total new enthusiast, this recipe walks you through each step with confidence-building techniques and friendly guidance. The interplay of a tender, buttery crust, jewel-like cherries, and a sweet, silky glaze makes every bite memorable, and it’s hard not to share these bars with friends and family once they catch a whiff of that cherry sweetness.
Feel free to print this article and save it in your collection for easy reference—consider it a ticket to cozy gatherings, midday indulgences, or quick, impressive dessert options at your next party. Scroll down for a FAQ section that covers common questions, from ingredient swaps to baking tips. I’d love to hear how your batch turns out, so please leave a comment below with any feedback, questions, or personal twists you tried. Happy baking!
Cherry Pie Bars
Description
These Cherry Pie Bars feature a buttery, soft base topped with luscious cherry filling, all drizzled with a sweet glaze. Perfect for sharing or savoring alone!
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 15x10-inch jelly roll pan or line with parchment paper.
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In a large bowl, using an electric mixer, cream the butter, granulated sugar, and salt together until light and fluffy.
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Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla and almond extracts, continuing to mix until combined.
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Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
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Spread about 2/3 of the dough evenly into the prepared pan. Use a spatula or your fingers to press down and smooth the surface.
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Spoon the cherry pie filling over the dough layer, spreading it evenly across the surface.
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Drop spoonfuls of the remaining dough over the cherry layer. The dough will spread slightly, but pockets of cherry filling will remain visible.
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Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and cooked through. Remove from the oven and allow to cool.
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While the bars are cooling, prepare the glaze by whisking together the powdered sugar, vanilla extract, almond extract, and milk until smooth and pourable.
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Once the bars are cooled, drizzle the glaze evenly over the top.
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Cut into squares and serve.
Note
- These cherry pie bars make a delightful dessert for gatherings or potlucks.
- Experiment with other fruit fillings like blueberry or apple to customize your dessert.
- This recipe can be easily halved to fit an 8x8-inch or 9x9-inch baking dish.
- The almond extract adds a unique flavor dimension; however, you can omit it if preferred.
