Cherry Pie Bars Recipe

If you’re a fan of all things sweet and fruity, let me introduce you to my absolute favorite go-to treat: this Cherry Pie Bars Recipe. It’s got the delicious, nostalgic flavor of cherry pie but way easier to whip up, making it a total crowd-pleaser any time you want a dessert that feels like a warm hug. Trust me, once you try these cherry pie bars, you’ll want to keep them in your baking rotation.

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Ingredients & Why They Work

Each ingredient in this Cherry Pie Bars Recipe plays a key role in creating the perfect balance of flaky, sweet, and tangy flavors. The shopping tip? Grab quality canned cherry pie filling and fresh butter to get those rich flavors shining through.

• Unsalted Butter: Softened butter creates that tender crumb and lets you control the saltiness perfectly.
• Granulated Sugar: Sweetens the bars without overpowering the cherries.
• Large Eggs: They bind everything together, giving the bars their sturdy yet moist texture.
• Vanilla Extract: Adds warmth and depth, smoothing out the flavors beautifully.
• Almond Extract: Just a hint enhances the cherry flavor and adds a subtle nutty undertone.
• All-Purpose Flour: The backbone of the bars, providing structure and that cake-bar feel.
• Salt: Heightens all the sweet and fruity notes — don’t skip it!
• Cherry Pie Filling: Canned filling is super convenient and delivers that classic cherry pie taste with juicy fruit and thick syrup.
• Powdered Sugar (for glaze): Creates a smooth and sweet finish, balancing tartness.
• Milk: Thins the glaze just enough to drizzle beautifully over the bars.

Tweak to Your Taste

One of the best parts about this Cherry Pie Bars Recipe is how easy it is to customize to your liking. Over the years, I’ve played around with adding my own twist to surprise friends and family—feel free to experiment, too!

• Swap the Filling: I sometimes switch out cherry for blueberry or mixed berry filling depending on the season and what’s in my pantry — both are fantastic alternatives.
• Make It Gluten-Free: Switching the flour to a gluten-free blend works well, just be aware the texture becomes slightly denser.
• Extra Crunch: Sprinkle some slivered almonds or chopped pecans on top before baking—I love the surprise crunch it adds!

Step-by-Step: How I Make Cherry Pie Bars Recipe

Step 1: Get the Oven and Pan Ready

First things first, preheat your oven to 350°F. I usually line a 9 x 13-inch pan with parchment paper and spray it lightly with pan spray—this helps with easy removal and clean-up later. Trust me, this small step saves a lot of hassle.

Step 2: Cream Butter and Sugar

In a large bowl, beat together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy. This usually takes about 3-4 minutes with a hand mixer. This step is super important because it builds the base texture — don’t rush it!

Step 3: Add Eggs and Extracts

Next, add your 4 large eggs one at a time, beating well after each addition. Then stir in 1 teaspoon vanilla and ¼ teaspoon almond extract. The almond extract is subtle but really makes those cherry flavors pop.

Step 4: Mix Dry Ingredients and Combine

In a separate bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon salt. Gradually add this to your wet mixture, stirring just until everything comes together—overmixing can toughen the bars, so slow and steady wins the race.

Step 5: Layer It Up!

Spread about 3 cups of the batter evenly across the bottom of your prepared pan. Then spoon on the cherry pie filling, covering the batter evenly. Last, drop dollops of the remaining batter on top—don’t worry if it’s not perfectly smooth, it bakes into a beautiful rustic look.

Step 6: Bake and Cool

Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the crust (not the filling) comes out clean. If you use a bigger pan (15 x 10-inch), check around 30 minutes as it bakes faster. Cooling completely before glazing is key to prevent the glaze from melting away.

Step 7: Drizzle the Glaze

Whisk together 1 cup powdered sugar with ½ teaspoon each of vanilla and almond extract, plus 2 tablespoons milk. Drizzle this over the cooled bars for that extra sweet shine and flavor boost. It’s my favorite finishing touch!

How to Serve Cherry Pie Bars Recipe

Garnishes

I love topping these cherry pie bars with a light dusting of powdered sugar or a few fresh cherries when in season. Sometimes a dollop of whipped cream or a scoop of vanilla ice cream turns them into an extra indulgent treat.

Side Dishes

If you’re serving these bars at a brunch or gathering, they pair beautifully with a hot cup of coffee or a chilled glass of milk. For a more festive setting, try them alongside simple savory bites like cheese platters or fresh fruit salad.

Creative Ways to Present

For parties, I like to cut the bars into bite-sized squares and arrange them on a rustic wooden board alongside fresh mint leaves for a pop of color. You can also serve them layered with whipped cream in small glass cups for an elegant twist!

Make Ahead and Storage

Storing Leftovers

I keep leftover cherry pie bars covered tightly in an airtight container at room temperature for up to 3 days. If your kitchen’s warm, I recommend storing them in the fridge to keep the glaze from getting sticky.

Freezing

These bars freeze beautifully! Just wrap them tightly in plastic wrap and foil, then store in a freezer-safe container. When I’m ready to enjoy them, I thaw on the counter for a few hours or overnight in the fridge.

Reheating

To warm up a bar or two, I pop them in the microwave for about 15-20 seconds or heat gently in a 300°F oven for 5-7 minutes. Either way, it refreshes the flavors and softens the texture without drying them out.

FAQs

Final Thoughts

I remember the first time I baked these cherry pie bars—they instantly became a family favorite and a staple for potlucks and weeknight desserts. I love how they capture the charm of homemade pie without the fuss. Give this recipe a try—you’ll love how simple and delicious it is, and I promise it’s one your friends and family will keep asking you to make again and again.

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