Have you ever tried a friend’s dessert and thought, “I NEED that recipe!!” Well, that’s exactly what happened when I tried my friend, Marie’s, cherry pie bars. They are now a family favorite, and a go-to dessert, especially in the spring and summer.
If you love the flavors of Cherry Pie, you’ll love this simple no-fuss bar recipe! They’re also more simple than pie, and just as (or even more) delicious!
Why we think you’ll love it:
- A secret ingredient. These bars include a hint of almond extract, a FAVORITE addition!
- Show stopper. This easy dessert recipe is beautiful and delicious, perfect for special occasions. Who can resist a pretty treat?
- Feeds a crowd. This tasty dessert makes enough to feed 24 people!
Cherry Bars Ingredients
Bars
- Granulated sugar (1 ¾ cups)- Sugar sweetens the crumb and helps the top brown to a light golden finish.
- Butter, room temperature (1 cup)- Butter adds rich flavor and tenderness. See How to Soften Butter Quickly for tips.
- Vanilla extract (1 teaspoon)- Rounds out the sweetness and boosts the cherry and almond notes.
- Eggs (4)- Eggs bind the batter and add structure so the bars slice neatly. Room temperature eggs will incorporate best.
- All-purpose flour (3 cups)- Forms the base of the soft cake layer and supports the cherry filling. See How to Measure Flour for the most accurate amounts.
- Baking powder (1 ½ teaspoons)- Baking powder lifts the batter so the scattered dollops puff up around the fruit.
- Cherry pie filling (21-ounces)- Cherry pie filling brings juicy pockets of fruit and a gorgeous ruby swirl. You can also use your favorite pie filling flavor.
Glaze
- Powdered sugar (1 cup) – Makes a smooth glaze that sets into a sweet sheen. Sift it to remove any clumps.
- Milk (1-2 tablespoons)- Thins the glaze to a drizzleable consistency; increase or decrease the amount according to desired consistency.
- Almond extract (½ teaspoon)- Adds that classic cherry almond bakery flavor.
How to Make Cherry Bars
PREP. Preheat oven to 350°F. Use cooking spray to grease your 10½ x 15 ½ jelly roll pan, or Line the Pan with Parchment Paper.
CRUST. Using a hand or stand mixer, cream sugar, butter, and vanilla in a medium bowl until light and fluffy. Add eggs, beating well. Add flour and baking powder, and stir just until blended.
CHERRY FILLING. Spread ⅔ of the batter into the cookie sheet. Spread the can of cherry pie filling over the batter. Drop the remaining batter by teaspoonfuls over the pie filling.
BAKE. Bake for 33-38 minutes or until a toothpick inserted in the center comes out clean and bars are golden brown. Cool completely.
GLAZE. For the glaze, whisk powdered sugar, milk, and almond extract in a medium bowl; drizzle over cooled bars. Let it set until the glaze is set.
ENJOY. Cut into bars/squares. Enjoy!
Kristyn’s Recipe Tips
- If you don’t have a jelly roll pan that is 10×15 you can use a 9×13 baking pan. However, the dough will be thicker and will require a longer baking time.
- Add a sweet cream cheese layer: beat 8 ounces of cream cheese (softened), ¼ cup sugar, and 1 egg. Spread it over the batter, add the cherry pie filling layer, and continue with the recipe.
- Switch up the type of pie filling, like blueberry pie filling or apple pie filling (dice apples into smaller chunks).
Cherry Bars Recipe
Equipment
- 10½ x 15½ jelly roll pan
Video
Ingredients
Bar
- 1¾ cup sugar
- 1 cup butter, room temperature
- 1 teaspoon vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 1½ teaspoon baking powder
- 21 ounces cherry pie filling
Glaze
- 1 cup powdered sugar
- 1-2 tablespoon milk
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350°F.
- Grease your 10½ x 15½ jelly roll pan.
- Cream sugar, butter, and vanilla in a medium bowl until light and fluffy. Add eggs, beating well. Add flour and baking powder, and stir just until blended.
- Spread ⅔ of the batter into the cookie sheet. Spread the pie filling over the batter. Drop the remaining batter by teaspoonfuls over the pie filling.
- Bake for 33-38 minutes or until the toothpick inserted in the center comes out clean.
- Cool completely.
Glaze
- Mix the glaze ingredients in a medium bowl; drizzle over cooled bars. Let set until the glaze is set.
- Cut into bars. Enjoy!
Notes
- If you don’t have a jelly roll pan that is 10×15 you can use a 9×13 baking pan. However, the dough will be thicker and will require a longer baking time.
- Add a sweet cream cheese layer: beat 8 ounces of cream cheese (softened), ¼ cup sugar, and 1 egg. Spread it over the batter, add the cherry pie filling layer, and continue with the recipe.
- Switch up the type of pie filling, like blueberry pie filling or apple pie filling (dice apples into smaller chunks).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Line your pan with parchment paper. Once the bars cool, use the overhanging parchment paper to lift it out of the pan. Use a sharp knife, and wipe the blade between cuts to make even squares.
Keep the cherry bars in an airtight container, separating the layers with parchment or wax paper. They will keep in the fridge for 3-4 days.
Wrap each bar with plastic wrap. Then, either wrap them each again with aluminum foil or place the plastic-wrapped bars in a freezer-safe container. Freeze for up to 2 months. Thaw before serving.
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This recipe was originally published May 2015.
Your instructions are perfect. I used a 9×13 cake pan so I baked until set. About 10 more minsutes in my oven.I love almond so I used some in the batter also. It is more of a cake crust but that makes it easier to eat and serve.
I also used strawberry pie filling. Thank you for such an easy recipe. Next time I am trying it with the sweet cream cheese layer also.
Thanksgiving new dessert.
That sounds wonderful! I love the idea of using strawberry pie filling and adding almond to the batter. The cream cheese layer will be delicious too!
It’s a lovely recipe! I skipped the glaze and used a brown sugar, sugar, cinnamon sprinkle. I recommend Lucky Leaf cherry pie filling. Will definitely make again.
So glad you enjoyed it! The cinnamon sugar topping sounds like a delicious twist—thanks for sharing your favorite brand of cherry filling!