Regardless of what you call them, Cherry Bars, Cherry Pie Bars, Cherry Cobbler Squares or anything between, this easy dessert recipe helps me channel spring and summer vibes!
What Are Cherry Bars?
Cherry Bars are the best mix of cherry pie, bars and hand pies. Easy to make and easy to eat, they are the ultimate easy dessert recipe! Here are a few reasons why you’ll love this delicious dessert:
- Easy– These are so much easier than messing around with making pie dough or trying to get it just perfect in a pie plate.
- Delicious- Adults and kids alike are going to love these. They are literally finger-licking good with a buttery shortbread crust that is also kind like a cookie.
- Fun Flavors– Using both vanilla extract and almond extract adds a little bit of intrigue and makes then different than the standard recipe from Taste of Home.
- Shelf Stable- No need to refrigerate this tasty bar dessert. Just cover and sit them out on the counter.
- Fruit Bar Sampler– Make these with Lemon Bars with Shortbread Crust and make a beautiful, colorful plate!
What’s In Cherry Pie Bars?
Other than the cherry pie filling, the others are simple ingredients are generally pantry staples.
- Unsalted butter- Using unsalted lets you control the salt without drying out baked goods. If using salted butter, omit the additional kosher salt.
- Sugar– This is a dessert so sugar is needed. We haven’t tested this with substitutes, but if you do, please come back and let us know how it went. There is no reason that any 1:1 ratio sugar shouldn’t work.
- Large Eggs– The only leavening agent in these bars. We highly suggest using whole eggs and not doubling up on the whites.
- Vanilla extract & almond extract- Using both gives these bars depth and sophisticated flavor. If you prefer one or the other, just use the total volume of one. Almond flavor pairs brilliantly with anything cherry.
- Flour– All-purpose flour is how we tested it.
- Coarse kosher salt- Best to dissolve and subtle, even salt undertones, we use coarse kosher in baking and savory items.
- Cherry pie filling– Whether you grab a can of cherry pie filling at the store or make your own, this is what really makes these dessert bars shine.
- Powdered Sugar Glaze– This is a basic glaze of milk and powdered sugar, but flavored with vanilla and almond extract. Neither ie required, but it does continue to give these bars an “I can’t quite put my finger on it” taste. Whole milk is best, but any fat level and even water or lemon juice can also be used. Cream is a little too thick.
How to Make Cherry Bars
This easy recipe is broken into 4 steps: the base, the filling and the dollops on top and the powdered sugar glaze.
- Preheat the oven and coat a 9×13 baking dish with cooking spray. Set aside. Do not use a smaller dish, they will be too thick and not cook the whole way through. Likewise, using a jelly roll pan makes them too thin.
- Using a stand mixer fitted with the paddle attachment or an electric hand mixer and large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, until combined. If added all at the same time, they don’t incorporate well. Add 1 teaspoon of the vanilla and 1/4 teaspoon of the almond extract, blend. Use use the rest in the powdered sugar glaze. Your kitchen should be smelling wonderful by now!
- In a separate bowl, whisk or sift together the flour and salt. Slowly add the dry ingredients to the wet ingredients until just combined, do not over mix or you’ll have tough, dry and brittle bars.
- Spread 3 cups of the cookie dough into the bottom of the prepared pan. Top with the entire can of cherries. Spoon dollops of the remaining dough over top of the cherries. There should be a good bit and it will cover much of the filling, but not all.
- Bake in the preheated oven until it passes the toothpick test and tops are golden brown. Allow to cool for 30 minutes on a wire rack. If you cut too early, the filling will ooze out instead of staying put for a finger food.
- In a small bowl, whisk together the powdered sugar and milk plus the remaining 1/2 teaspoon of the vanilla and 1/2 teaspoon of the almond extract. Drizzle over the cooled cherry bars.
- Cut into 16 equal squares and serve.
How to Make Homemade Cherry Pie Filling
If you prefer to make your own cherry pie filling instead of using canned cherry pie filling, be my guest! Simply combine 4 cups tart cherries (frozen or fresh) with 1 cup sugar and 1/4 cup cornstarch in a medium saucepan. Heat over medium heat until well combined and syrupy.
How to Cut Bars Cleanly
It seems so simple, but is often not. Everyone wants a nice clean edge and here is how you go about getting one.
The biggest trick is to use a bench scraper (like you would for making pastry) instead of a knife. This allows you to cut straight down instead of a rocking motion like you would with a knife. Or you can use a sharp knife. These are the instructions I follow every time from Taste of Home.
- Start on the shorter side facing toward you. Measure to the middle point and cut away from you with the bench scraper going straight down and up. Wipe the scraper clean with a towel or paper towel between each slice. If they are sticky, run it under hot water between each slice too.
- Find the halfway point between the edge and the middle cut, continue to cut with the same technique of wiping and hot water (if needed). Repeat on the other side of the middle cut. Now you’ll have four equal and clean rows.
- Rotate the pan and make a cut in the middle again, cut. From the edge, measure 2 1/10-inches using the bench scraper (another pro is that it has a ruler on it!), cut, then measure another 2 1/10-inches, cut. Repeat on the other side.
- You’ll have 21 even and clean cut dessert bars.
Make-Ahead & Storage
Can you make easy cherry pie bars ahead of time?
You sure can! But like most baked goods, they are best enjoyed within the first 2 days of baking.
How do you store easy cherry bars?
Store cherry bars in an airtight container at room temperature. Separate but bars with parchment paper or wax paper to prevent sticking. After 2-3 days of storage, they might get a little dry. Wrap them in a paper towel and microwave at 50% power for 10-12 seconds to soften.
Can I freeze cherry pie bars?
These bars can be frozen. Wrap well with freezer paper, aluminum foil or plastic wrap and then place into a freezer bag, releasing as much air as possible. Remember, air is the enemy.
Freeze for up to 6 months. Unwrap and thaw at room temperature for 3-4 hours.
What Goes Well With Cherry Bars?
Serve up your Cherry Pie Bars with a big ole scoop of Vanilla Ice Cream, fresh whipped cream and a maraschino cherries.
More Cherry Recipes
- Cherry Dumpling Casserole
- Red, White and Blue Cherry Pie
- Peach and Cherry Cobbler
- Cherry Hand Pies
- Cherry Cheesecake Stuffed Cones
Cherry Poke Cake
Sweet Cherry Jam Recipe
Cherry Honey Bun Cake Recipe
Cherry Bar Recipe
Equipment
Ingredients
- 1 cup unsalted butter , softened
- 2 cups sugar
- 4 eggs , room temperature
- 1 1/2 teaspoons vanilla extract , divided
- 3/4 teaspoon almond extract , divided
- 3 cups flour
- 1 teaspoon coarse sea salt
- 21 ounces cherry pie filling
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 350°F and coat a 9×13 baking dish with cooking spray. Set aside.
- Using a stand mixer fitted with the paddle attachment or an electric hand mixer and large bowl, cream together the butter and sugar.
- Add the eggs, one at a time, until combined. Add 1 teaspoon of the vanilla and 1/4 teaspoon of the almond extract, blend.
- In a separate bowl, whisk or sift together the flour and salt. Slowly add the dry ingredients to the wet ingredients until just combined, do not over mix.
- Spread 3 cups of the batter into the bottom of the baking dish. Top with the entire can of cherries. Spoon dollops of the remaining batter over top of the cherries. There should be a good bit and it will cover much of the dish, but not all.
- Bake uncovered for 45 minutes, or until it passes the toothpick test. Allow to cool for 30 minutes on a wire rack.
- In a small bowl, whisk together the powdered sugar and milk plus the remaining 1/2 teaspoon of the vanilla and 1/2 teaspoon of the almond extract. Drizzle over the cooled cherry bars.
- Cut into 16 equal squares and serve.
- If you tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Nutrition
I made these last night and hoo boy! They turned out beautifully and are so delicious. The restraint required to eat just one bar is beyond me. So I had two! I added a smidge more almond because I love almond flavoring, but that’s just me. Otherwise, I followed this recipe exactly and it is just lovely. I’m looking forward to trying your homemade cherry pie filling recipe when I get a minute!
Can I freeze these?
I have not tried, but there is no reason why not! Just wrap them really well!
Hello there, Loving this recipe. I like the addition of almond and not just vanilla. Thanks!
Hi I was wondering where do you use the rest of the vanilla and almond extract the recipe calls for 1 1/2 vanilla and 3/4 almond extract and you used 1 tsp vanilla and 1/4 tsp almond. Looks really good gong to make it today.
Hi Jeannette, I hope I didn’t hold you up- I had sick kids today. Thanks for catching that! They actually go into the icing. I’ll update it right away.
These are my weakness! I get on a binge about this time every year! Great recipe!
This was amazing, I am not the biggest fan of peach cobbler but I love it with cherries!
I totally pinned this and it’s happening in my kitchen as soon as I recover from BlogHer Food. Good Lord, that looks good!
Thanks, Liz!
Oh my gosh… yes please! I’m so hungry and these look so good! Pinned for later 🙂
Shauna @ The Best Blog Recipes
Thanks! They are great- a little bit of almond and little bit of cherry!