Cherry Pie Bars
Cherry Pie Bars taste just like the classic recipe, but in bar form. With a buttery crust, canned cherry pie filling and vanilla glaze, these bars are the easiest way to get your pie fix!
Anything with cherries reminds me of summer. It’s just one of those fruits that screams warm weather and lots of sunshine.
And this cherry pie bar recipe? It’s about as easy as it gets! It has all of the flavors of the classic pie, but in a simpler, easy to make version. These cherry pie cookies bars are soft, chewy, and loaded with lots of flavor. And that vanilla glaze on top is the most delicious touch.
This easy cherry pie filling dessert will quickly become a favorite of yours…trust me! It’s hard to resist that cookie-like crust and luscious cherry pie filling.
Ingredients Needed for Cherry Pie Bars
This is a cherry pie filling dessert, which I adore! Here’s what all you’ll need for the pie bars:
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla bean paste (or extract)
- Almond extract
- Baking powder
- Salt
- All-purpose flour
- Canned cherry pie filling
- Powdered sugar
- Milk or cream
How to Make Cherry Pie Bars
I made this recipe using cherry pie filling to save some time. Here’s how the bars come together:
- Start by creaming some butter and sugar until light and fluffy.
- Beat in eggs, one at a time, followed by some vanilla and almond extracts, salt and baking powder.
- Add in flour and mix until just combined.
- Spread about 3/4 of the mixture onto a greased 9×13-inch baking pan and then spread evenly with cherry pie filling.
- Drop the rest of the dough on top of the filling by teaspoonful.
- Bake for about 30-35 minutes, or until golden brown.
- Once bars have cooled completely, mix together the powdered sugar, vanilla, and milk for the glaze. Drizzle on top and enjoy!
What Size Pan Should I Use?
A jelly roll pan (around 10×15-inch) 0r a 9×13-inch baking pan works for these easy bars. You will need to adjust the cooking time if using a 9×13 pan, but the results will turn out just as delicious.
If using a 9×13 pan (which is what I used in these photos), the crust will bake up thicker than using a jelly roll pan.
Can I Use Another Type of Pie Filling?
Definitely! Peach, apple, strawberry, blueberry, or raspberry pie filling would make the ultimate bars, too!
Can I Make This Recipe Ahead of Time?
Absolutely! You can make, bake and then freeze as directed above, and then thaw when ready to serve. I like to warm these in the microwave or oven and top with a scoop of vanilla ice cream if I’m wanting an extra decadent treat!
How to Store Cherry Bars
To store these bars, slice and place in an airtight container at room temperature for up to four days. To freeze cherry pie bars, place in a freezer-safe container or in a freezer-safe bag and store for up to two months. Before serving, let thaw completely.
Tips for Making Cherry Pie Bars
- I used a 9×13-inch pan to bake these bars. It results in a thicker bar and may need more cooking time than using a 10×15-inch pan.
- I used canned cherry pie filling in this recipe to save time, but if you have a favorite homemade version you’re welcome to use that instead.
- If you plan on freezing the bars, I recommend doing so without the glaze.
Looking for more easy cherry desserts? I’ve got you covered!
- Chocolate Cherry Granola Cups
- Cherry Mango Smoothie
- Cherry Chocolate Chip Energy Bites
- Cherry Pie Overnight Oats
- Cherry Balsamic Pasta Salad
Cherry Pie Bars
Ingredients
- 1 cup unsalted butter, , softened
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- ¾ teaspoon almond extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 can (21 ounce) cherry pie filling
Vanilla Glaze
- 1 cup powdered sugar
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- 2-3 tablespoons milk or heavy cream
Instructions
For the bars:
- Preheat oven to 350°F. Lightly grease a 10×15-inch or 9×13-inch pan with cooking spray. Set aside.
- In a large bowl, cream butter and sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy.
- Beat in eggs, one at a time, followed by vanilla and almond extracts, baking powder, and salt. Add flour to mixture, ½ cup at a time, mixing after each addition.
- Spread about ¾ of batter onto bottom of pan in an even layer. Spread pie filling evenly over dough. Drop rest of dough by the teaspoonful evenly over pie filling.
- Bake for 30-35 minutes, or until golden brown. Remove from oven and let cool completely before adding the glaze.
For the glaze:
- To prepare the vanilla glaze, in a small bowl, whisk powdered sugar, vanilla bean paste, and milk or heavy cream until smooth and reaches your desired consistency. Drizzle over cooled bars.
Notes
- I used a 9×13-inch pan to bake these bars. It results in a thicker bar and may need more cooking time than using a 10×15-inch pan.
- Store these bars in the refrigerator for up to four days for best results. Bars can be stored at room temperature, but they will soften (almost like a cobbler texture, still delicious).
- See my tips and tricks for making these Cherry Pie Bars above the recipe box.
