Cherry Pie Bars

These cherry pie bars have a soft, buttery base layered with sweet-tart cherry pie filling and little spoonfuls of dough baked across the top. Finished with a simple almond glaze, they give you all the flavor of cherry pie in an easy dessert that can be cut into squares and shared.

Cherry pie is always delicious, but making and rolling pie crust takes extra time. These bars keep things much simpler. The buttery batter works as both the bottom crust and the topping, while canned cherry pie filling creates a bright red layer in the middle.

Once baked, the edges turn lightly golden while the center stays tender. Every square has bits of cherry, soft vanilla-flavored crust, and a thin drizzle of sweet glaze. They’re easy enough for an everyday dessert but pretty enough to put out for holidays, potlucks, parties, or family gatherings.

WHY YOU’LL LOVE THESE CHERRY PIE BARS

EASY TO MAKE: There’s no pie dough to roll, chill, trim, or crimp. The same simple batter makes both layers of these cherry bars.

GREAT FOR SHARING: A 9×13-inch pan makes plenty of squares. You can cut them larger for dessert or into smaller pieces for a party tray.

SWEET CHERRY FLAVOR: Cherry pie filling gives the bars plenty of juicy fruit flavor without requiring you to pit or cook fresh cherries.

SOFT AND BUTTERY: These aren’t thin, crisp cookie bars. The base is tender and rich, sitting somewhere between a soft sugar cookie and a simple butter cake.

PRETTY WITHOUT EXTRA WORK: The red cherry filling peeks through the pieces of golden batter on top, and the white glaze gives the finished bars a bakery-style look.

I love how practical this recipe is when you need something that travels well. You can bake the bars in advance, let them cool right in the pan, drizzle them with glaze, and slice them when you’re ready to serve.

CHERRY PIE BARS INGREDIENTS

The ingredient list is simple, but each one has a job. Softened butter gives the bars their rich flavor, while eggs keep the dough tender enough to spread in the pan.

You’ll need:

• 1 cup unsalted butter, softened to room temperature
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 (21-ounce) can cherry pie filling

For the glaze:

• 1 cup powdered sugar
• 1½ tablespoons milk, plus more if needed
• ¼ teaspoon almond extract

BUTTER

Use softened butter rather than melted butter. Properly softened butter should give slightly when you press it with your finger, but it shouldn’t look shiny or oily.

Creaming the butter with the sugar traps tiny pockets of air in the mixture. That helps give these bars a lighter, softer texture.

CHERRY PIE FILLING

A 21-ounce can of cherry pie filling keeps this recipe especially easy. Spoon it gently over the bottom layer rather than mixing it into the batter.

Try to distribute the cherries evenly. That way, you won’t end up with a few bars packed with fruit while others have mostly crust.

ALMOND EXTRACT

Cherry and almond flavors work especially well together. You only need a small amount because almond extract has a strong flavor.

If you prefer a softer vanilla flavor, you can replace the almond extract in both the bars and glaze with additional vanilla extract.

CHERRY PIE BARS SUBSTITUTIONS AND ADDITIONS

PIE FILLING: Cherry is the classic choice for this recipe, but the same method works with blueberry, apple, peach, or strawberry pie filling. Keep the quantity close to 21 ounces so the bars don’t become too wet.

EXTRACT: If you don’t care for almond flavor, use vanilla extract instead. Lemon extract can also add a bright flavor that pairs nicely with cherries.

GLAZE: The powdered sugar glaze is simple and light. For a stronger citrus flavor, replace the milk with fresh lemon juice. Add it gradually because you may not need the entire amount.

LEMON ZEST: Add one teaspoon of finely grated lemon zest to the batter if you want a subtle fresh flavor against the sweet cherries.

POWDERED SUGAR: If you don’t want to make a glaze, let the bars cool completely and dust the top lightly with powdered sugar just before serving.

HOW TO MAKE CHERRY PIE BARS

The batter for these bars is thicker than regular cake batter. That’s exactly what you want. It needs enough structure to hold up the cherry filling while still baking into a soft, tender crust.

Here’s how you make them:

STEP ONE

Preheat the oven to 350°F.

Lightly spray a 9×13-inch baking pan with nonstick cooking spray. You can also line the pan with parchment paper, leaving a little extra hanging over the long sides.

The parchment makes it easy to lift the entire batch out of the pan after it has cooled.

STEP TWO

Add the softened butter and granulated sugar to a large mixing bowl.

Using an electric mixer, beat on medium speed for two to three minutes, until the mixture looks pale, smooth, and fluffy.

Don’t rush this part. The texture of the butter and sugar helps create a softer finished bar.

PRO TIP:

If your butter is still cold, cut it into smaller cubes and leave it on the counter until softened. Avoid microwaving it until partially melted. Melted spots can change the consistency of the batter.

STEP THREE

Add the eggs one at a time, mixing well after each egg.

Scrape down the sides and bottom of the bowl as needed so everything combines evenly.

Add the vanilla extract and almond extract. Mix just until incorporated.

The batter may look slightly loose after all four eggs are added. Once the dry ingredients go in, it will become thick and spreadable.

STEP FOUR

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Add the flour mixture to the butter mixture in two or three additions.

Mix on low speed only until you no longer see dry streaks of flour.

PRO TIP:

Once the flour goes into the bowl, avoid beating the batter longer than necessary. Too much mixing can make baked bars firmer instead of soft and tender.

STEP FIVE

Spread about two-thirds of the batter evenly across the bottom of the prepared 9×13-inch pan.

An offset spatula works well because the mixture will be fairly thick. You can also lightly grease the back of a spoon and use it to push the batter into the corners.

Take a moment to make the layer reasonably even so the bars bake at the same rate.

STEP SIX

Spoon the cherry pie filling over the batter.

Gently spread it into an even layer, leaving about ½ inch around the edge of the pan.

You don’t have to make this layer perfectly smooth. Just make sure the cherries are distributed throughout the pan.

STEP SEVEN

Drop small spoonfuls of the remaining batter over the cherry filling.

You don’t need to cover every bit of cherry. In fact, leaving little spaces is what creates the pretty red-and-golden appearance once the bars bake.

Try to distribute the batter across the pan instead of placing several large spoonfuls in one area.

STEP EIGHT

Bake for 35 to 40 minutes, or until the top is lightly golden and the center looks set.

A toothpick inserted into an area of batter should come out clean or with a few moist crumbs. Be careful not to test directly through a pocket of cherry filling.

If your oven runs hot, start checking the bars around 32 minutes.

STEP NINE

Remove the pan from the oven and place it on a wire rack.

Let the cherry pie bars cool completely before adding the glaze.

This is worth the wait. Cutting while the bars are warm can cause the soft center and cherry filling to pull apart.

HOW TO MAKE THE GLAZE

Add the powdered sugar, 1½ tablespoons of milk, and almond extract to a small bowl.

Whisk until smooth.

The glaze should be thin enough to drizzle from a spoon but thick enough that it doesn’t disappear into the bars.

If it seems too thick, add more milk ½ teaspoon at a time. If you accidentally make it too thin, stir in another spoonful of powdered sugar.

Drizzle the glaze over the completely cooled bars.

Let it sit for about 15 to 20 minutes before slicing so the top has time to set.

HOW TO CUT CHERRY BARS CLEANLY

For neat squares, cooling is the most important step.

Allow the pan to reach room temperature before slicing. If you want especially clean pieces for a dessert tray, refrigerate the cooled bars for about 30 minutes first.

Use a sharp knife and wipe the blade between cuts. Cherry filling can cling to the knife, so cleaning it occasionally prevents red streaks across every piece.

For 16 generous servings, cut the pan into four rows by four rows. For parties, cut smaller squares to make 20 to 24 servings.

CHERRY PIE BAR RECIPE TIPS

Room-temperature eggs combine with butter more easily than very cold eggs. Take them out of the refrigerator about 20 to 30 minutes before you begin.

Measure the flour carefully. Scooping it directly from the bag can pack too much flour into the measuring cup. Spoon the flour into the cup and level the top with a straight edge instead.

Don’t spread the cherry filling all the way against the pan. Leaving a narrow border helps the batter around the edge bake into a sturdy crust.

Watch the color near the end of the baking time. You’re looking for pale golden edges and a set top, not a deeply browned crust.

And let them cool. Warm cherry pie bars smell wonderful, but the texture becomes much easier to slice once the butter and filling have had time to settle.

HOW TO SERVE CHERRY PIE BARS

These bars are delicious served at room temperature, which makes them especially convenient for entertaining.

Serve them as they are with the almond glaze for an easy handheld dessert.

For a more traditional pie-style dessert, place a bar on a plate and add a scoop of vanilla ice cream. The creamy vanilla flavor is a nice contrast to the sweet-tart cherries.

A spoonful of whipped cream works well, too.

If you prefer them warm, microwave an individual unglazed or lightly glazed bar for about 10 seconds. You want it slightly warm, not hot enough to melt the entire topping.

These cherry bars are a good choice for spring gatherings, summer picnics, holiday dessert tables, potlucks, and bake sales because they don’t require plates and forks unless you choose to serve them with ice cream.

HOW TO STORE CHERRY PIE BARS

These bars hold up well, which also makes them a good make-ahead dessert.

MAKE AHEAD

Bake the bars one day before you need them and allow them to cool completely.

Cover the pan tightly and keep it at room temperature overnight. You can add the glaze after cooling or wait and drizzle it over the top shortly before serving.

If your kitchen is especially warm, refrigerate the bars instead.

ON THE COUNTER

Store cherry pie bars in an airtight container at room temperature for up to two days.

Place parchment or wax paper between layers if you need to stack the bars so they don’t stick together.

IN THE FRIDGE

Keep the bars in an airtight container in the refrigerator for up to five days.

The texture will become firmer when chilled. Let individual bars sit at room temperature for about 15 minutes before serving if you prefer a softer texture.

IN THE FREEZER

Cherry pie bars can be frozen for up to two months.

For the best results, freeze them without the glaze. Cool and slice the bars, then wrap individual pieces in plastic wrap before placing them in a freezer-safe container or bag.

Thaw overnight in the refrigerator or for about an hour at room temperature. Add fresh glaze after thawing.

CHERRY PIE BARS FAQS

Can I make cherry pie bars ahead of time?

Yes. These bars are an excellent make-ahead dessert because they need to cool completely before slicing anyway.

You can bake them the day before serving and keep them covered. Add the glaze once they’re cool or shortly before serving.

Can I use two cans of cherry pie filling?

One 21-ounce can gives the bars a balanced ratio of crust to fruit.

Using two full cans will add much more moisture and can make the center difficult to bake through. If you want extra cherries, you could add a few spoonfuls from a second can rather than doubling the filling.

Can I use homemade cherry filling?

Yes, as long as it is thick and completely cooled before you spread it over the batter.

A warm or very runny homemade filling may soak into the bottom crust and make the bars too soft.

How do I know when cherry pie bars are done?

The exposed batter on top should look set and lightly golden.

Insert a toothpick into one of the thicker areas of batter. It should come out clean or with a few moist crumbs. Avoid inserting it into the cherry filling because the filling will stay moist even when the bars are fully baked.

Why are my cherry pie bars difficult to cut?

They’re probably still too warm.

Cherry filling thickens as it cools, and the buttery base becomes firmer as well. For clean squares, cool the pan completely before cutting.

Can I use salted butter?

Yes. If you use salted butter, omit the added ½ teaspoon of salt from the recipe.

Do cherry pie bars need to be refrigerated?

They can stay at room temperature in a covered container for up to two days.

For longer storage, keep them refrigerated. Chilling also helps the bars stay firm if your kitchen is warm.