I adore this recipe because it gives me the taste of homemade cherry pie without the extra work of rolling out pie dough. I simply press the dough into the pan, layer the filling, and bake. The almond extract adds a subtle, bakery-style flavor that makes these bars stand out. I also appreciate how easily they feed a crowd, making them perfect for potlucks, holidays, or casual family gatherings. Whenever I need a dependable dessert that everyone enjoys, I turn to these cherry pie bars.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup softened butter 1 cup sugar 2 large eggs, room temperature 1 teaspoon almond extract 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 (21 oz) can premium cherry pie filling
For the glaze: 1 cup confectioners’ sugar 1 teaspoon almond extract 1/2 teaspoon vanilla extract Milk as needed for desired consistency
Directions
I start by preheating my oven to 350°F (175°C) and lightly greasing a 15x10x1-inch baking pan.
In a large mixing bowl, I cream together the softened butter and sugar until the mixture becomes light and fluffy. I add the eggs one at a time, then mix in the almond extract and vanilla extract.
Next, I stir in the flour and salt just until combined. I press half of the dough evenly into the prepared pan to form the base layer.
I spread the cherry pie filling evenly over the crust. Then I drop spoonfuls of the remaining dough over the top, gently spreading it out as best as I can without fully covering the cherries.
I bake the bars for 35 to 40 minutes, or until the top turns lightly golden. After baking, I let them cool completely in the pan.
For the glaze, I whisk together the confectioners’ sugar, almond extract, vanilla extract, and enough milk to reach a smooth, drizzle-friendly consistency. I drizzle the glaze over the cooled bars before slicing and serving.
Servings and Timing
I prepare these bars in about 15 minutes, and they bake for approximately 35 to 40 minutes, bringing the total time to around 50 minutes. This recipe yields about 24 bars, depending on how I slice them.
Variations
When I want to change things up, I swap the cherry pie filling for blueberry or raspberry filling for a different fruity twist. I sometimes add a sprinkle of sliced almonds on top before baking for extra texture. If I prefer a more pronounced almond flavor, I slightly increase the almond extract in the glaze. For a festive touch, I mix a little lemon zest into the dough to brighten the overall flavor.
storage/reheating
I store the cooled cherry pie bars in an airtight container at room temperature for up to two days. If I need them to last longer, I refrigerate them for up to five days.
To reheat, I warm individual bars in the microwave for about 10 to 15 seconds to soften the crust slightly and bring back that fresh-baked feel. If I want to freeze them, I wrap the bars tightly and freeze for up to three months, then thaw them overnight in the refrigerator before serving.
FAQs
Can I use homemade cherry pie filling instead of canned?
Yes, I often use homemade cherry pie filling when I have fresh cherries available. I just make sure the filling is thick enough so the bars set properly.
Do I need to refrigerate these bars?
I keep them at room temperature for short-term storage, but I refrigerate them if I plan to store them for more than two days.
Can I make these bars ahead of time?
I like making them a day in advance because the flavors settle nicely, and the bars slice even more cleanly once fully cooled.
How do I know when the bars are done baking?
I look for a lightly golden top and set edges. The center should no longer look wet, and a toothpick inserted into the dough portion should come out mostly clean.
Can I double this recipe?
I double the ingredients and bake the batter in two separate pans to ensure even baking. I keep an eye on the baking time, as it may vary slightly.
Conclusion
I find these easy cherry pie bars to be the perfect balance of simplicity and flavor. With their buttery crust, vibrant cherry filling, and sweet almond glaze, they always disappear quickly whenever I serve them. Whether I bake them for a celebration or just to satisfy a sweet craving, I know I can rely on this recipe to deliver a comforting and delicious dessert every time.
Soft, buttery layers filled with sweet and tart cherry pie filling and finished with a delicate almond glaze. This easy cherry dessert is perfect for holidays, potlucks, or everyday baking.
Author:Emma
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:About 24 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Bars:
1 cup softened butter
1 cup granulated sugar
2 large eggs, room temperature
1 tsp almond extract
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp salt
1 (21 oz) can premium cherry pie filling
For the Glaze:
1 cup confectioners’ sugar
1 tsp almond extract
½ tsp vanilla extract
Milk (as needed for desired consistency)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 15x10x1-inch baking pan.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add eggs, almond extract, and vanilla extract. Beat until well combined.
Mix in flour and salt until a soft dough forms.
Press half of the dough evenly into the prepared pan.
Spread cherry pie filling evenly over the crust.
Drop spoonfuls of remaining dough over the cherry layer (it will spread while baking).
Bake for 35–40 minutes, or until golden brown.
Allow bars to cool completely in the pan.
Whisk glaze ingredients together, adding milk gradually until smooth and drizzle-able.
Drizzle glaze over cooled bars, slice, and serve.
Notes
These cherry pie bars are beginner-friendly and require no special techniques.
The almond extract enhances the cherry flavor beautifully—don’t skip it!
Let bars cool fully before glazing to prevent melting.
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Perfect for potlucks, bake sales, holidays, or summer gatherings.
