Name: Easy Cherry Pie Bars
Prep time: 15 min
Cook time: PT-491955H41M59S
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 1 ½ teaspoons vanilla extract; 3 cups all-purpose flour; ½ teaspoon salt; 1 (21 oz) can cherry pie filling; 1 cup powdered sugar (optional glaze); 1–2 tablespoons milk (optional glaze); ½ teaspoon vanilla or almond extract (optional glaze)

I make these cherry pie bars when I want all the flavor of a classic cherry pie without the extra work of rolling out crust. They are buttery, soft, and layered with sweet-tart cherry filling, then finished with a simple glaze that adds just the right touch of sweetness. They slice beautifully and are perfect for sharing.

Why You’ll Love This Recipe

I love how simple this recipe is to prepare with basic pantry ingredients. The dough comes together quickly, and I don’t need any special equipment. I also enjoy how the buttery base pairs perfectly with the bright cherry filling. The bars bake evenly in a single pan, making them easier than a traditional pie. I find them ideal for holidays, potlucks, or whenever I want a dependable dessert that everyone enjoys.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 ½ teaspoons vanilla extract

3 cups all-purpose flour

½ teaspoon salt

1 (21 oz) can cherry pie filling

Optional glaze:

1 cup powdered sugar

1–2 tablespoons milk

½ teaspoon vanilla or almond extract

Directions

I start by preheating the oven to 350°F (175°C). I grease or line a 9×13-inch baking dish with parchment paper.

In a large bowl, I cream the butter and sugar together until light and fluffy. I beat in the eggs one at a time, then mix in the vanilla extract.

Next, I stir in the flour and salt until just combined. The dough becomes thick, which is exactly what I want.

I spread about two-thirds of the dough evenly into the prepared baking dish. Then I spoon the cherry pie filling evenly over the dough layer. I drop the remaining dough by spoonfuls over the cherry layer. I don’t worry if it doesn’t fully cover the filling.

Next I bake for 35–40 minutes, until the top turns lightly golden and the center is set. I let the bars cool completely before adding glaze.

For the optional glaze, I mix powdered sugar with milk and vanilla or almond extract until smooth, then drizzle it over the cooled bars.

Servings and timing

I usually cut this recipe into 12 to 16 bars, depending on the portion size I want.

Prep time: 15 minutes

Bake time: 35–40 minutes

Cooling time: about 1 hour

Total time: approximately 1 hour 55 minutes

Variations

I sometimes swap the cherry pie filling for blueberry, apple, or raspberry for a different flavor twist.

I like adding a little lemon zest to the dough when I want a brighter flavor.

Occasionally I use almond extract instead of vanilla to give the bars a bakery-style taste.

For extra texture, I sprinkle sliced almonds over the top before baking.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to 5 days.

To freeze, I place the cooled bars in a freezer-safe container and freeze for up to 2 months. I thaw them overnight in the refrigerator.

When I want to serve them warm, I heat individual bars in the microwave for about 10–15 seconds.

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FAQs

Can I use homemade cherry pie filling?

I absolutely can use homemade cherry pie filling if I prefer. I just make sure it has a similar thickness to canned filling so the bars set properly.

Can I make these bars ahead of time?

I often prepare them a day in advance. I find that the flavor develops nicely as they sit.

How do I know when the bars are done baking?

I look for a lightly golden top and a center that feels set. A toothpick inserted into the dough portion should come out mostly clean.

Can I reduce the sugar?

I can slightly reduce the sugar in the dough, but I keep in mind that the cherry filling is already sweet and balanced for this recipe.

Do I need to refrigerate the bars after glazing?

I don’t have to refrigerate them immediately, but I prefer to store glazed bars in the refrigerator if I’m keeping them more than a day or two.

Conclusion

I find these easy cherry pie bars to be one of the simplest ways to enjoy a classic dessert flavor in bar form. The buttery crust, sweet cherry layer, and delicate glaze create a combination I keep coming back to. Whenever I want a reliable and crowd-pleasing treat, I turn to this recipe.

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