Cherry Pie Bars
These Cherry Pie Bars pack all the comfort of classic cherry pie into buttery, handheld dessert bars with a soft cookie-like crust, jammy cherry filling, and optional glaze. Perfect for potlucks, holidays, and make-ahead treats.
Ingredients
- 1 cup unsalted butter softened (2 sticks / 226 g)
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract use pure vanilla if possible
- 1/2 teaspoon almond extract optional but recommended for cherry flavor
- 3 cups all-purpose flour spooned and leveled (360 g)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 42 oz cherry pie filling 2 cans (21 oz each); or use about 4 cups thick homemade cherry filling
- 1 cup powdered sugar sifted, for optional glaze
- 2-3 tablespoons milk or heavy cream for optional glaze
- 1/2 teaspoon vanilla or almond extract for optional glaze
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, letting it hang over the long sides to create handles. Lightly grease the parchment to make it easy to lift the bars out after baking.
- In a large mixing bowl or stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2–3 minutes. The mixture should look pale and airy.1 cup unsalted butter, 1 3/4 cups granulated sugar
- Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the vanilla extract and almond extract. The batter will be smooth and thick, similar to cake batter.4 large eggs, 2 teaspoons vanilla extract, 1/2 teaspoon almond extract
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the butter mixture in 2–3 additions, mixing on low speed just until no dry streaks remain to avoid overmixing.3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Scoop out about 1 1/2 cups of the dough and set it aside in a small bowl. This portion will be used to dot over the cherry filling as a topping.
- Spread the remaining dough into the prepared pan. Use a spatula or your fingers (lightly floured or sprayed with nonstick spray) to press it into an even layer, pushing slightly up the edges to help hold in the filling.
- Spread the cherry pie filling evenly over the crust, reaching all the corners so every bar has fruit. If using canned filling, stir it briefly in a bowl first so it spreads evenly.42 oz cherry pie filling
- Tear the reserved dough into small pieces (about nickel- to quarter-sized) and scatter them over the cherry filling. You do not need to cover the surface completely; some exposed cherry will bubble up attractively.
- Bake for 35–40 minutes, or until the top is lightly golden and the edges are set. The center should be just barely jiggly but not wet. Start checking around 32 minutes, as oven temperatures can vary.
- Let the bars cool in the pan on a wire rack for at least 1–2 hours. For the cleanest slices, cool to room temperature, then chill for 30–60 minutes so the filling can fully set.
- For the glaze, whisk together the powdered sugar, 2–3 tablespoons of milk or heavy cream, and vanilla or almond extract until smooth and pourable.1 cup powdered sugar, 2-3 tablespoons milk or heavy cream, 1/2 teaspoon vanilla or almond extract
- Drizzle the glaze over the cooled bars. Use the parchment handles to lift the slab from the pan onto a cutting board, then cut into 24 squares (or 18 larger bars), wiping the knife between cuts for neat edges.
Notes
Storage: Keep cooled bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days (layer with parchment if stacking). For longer storage, freeze cut bars on a baking sheet until firm, then transfer to an airtight container and freeze for 2–3 months; thaw in the fridge or at room temperature.
Tips: Don’t rush the cooling—bars firm up as they cool. If the top or edges brown too quickly, tent loosely with foil near the end of baking. Almond extract pairs especially well with cherries; you can increase it slightly for a stronger bakery-style flavor. The sugar in the crust can be reduced by about 1/4 cup if you prefer a less sweet bar.
Variations: Turn these into cherry crumb bars by stirring rolled oats and chopped nuts into the reserved dough before topping. Substitute other fruit fillings such as blueberry, raspberry, apple, or mixed berry using the same method.
Nutrition
Calories: 250kcal
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