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Easy Cherry Pie Bars: A Simple Cherry Dessert to Savor

Cherry Pie Bars

This treasured family recipe transforms simple pantry staples, like a can of cherry pie filling, into a special dessert. These bars feature a buttery shortbread that serves as both the crust and the crumbly topping, offering all the flavor of a classic cherry pie without the fuss. A generous splash of almond extract in both the bars and the glaze makes this an unforgettable treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ tsp salt
  • 1 (21-ounce) can premium cherry pie filling
  • 1 cup confectioners’ sugar
  • 1 tsp almond extract
  • ½ tsp vanilla extract
  • 2-3 tsp milk, or as needed for desired consistency

Equipment

  • 9x13 inch baking pan
  • parchment paper
  • Large mixing bowl
  • stand mixer or an electric hand mixer
  • Spatula
  • Wire rack
  • Small bowl
  • Zip-top bag

Method
 

Instructions
  1. Prepare Your Oven and Pan: First things first, preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan or line it with parchment paper, leaving a little overhang on the sides. The parchment paper trick makes it much easier to lift the bars out for clean slicing later.
  2. Mix the Wet Ingredients: In a large mixing bowl, using a stand mixer or an electric hand mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Add the room temperature eggs one at a time, mixing well after each addition. Finally, stir in the almond and vanilla extracts.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want a tender, buttery crust. The dough will be thick and soft.
  4. Form the Crust: Take about half of the dough and press it evenly into the bottom of your prepared pan. You can use your fingers or the back of a spatula to spread it out. It doesn’t have to be perfect.
  5. Add the Filling and Topping: Pour the can of cherry pie filling over the bottom crust and spread it out evenly. Take the remaining dough and dollop small spoonfuls over the top of the cherry filling. This creates that lovely, rustic cobbled look.
  6. Bake to Golden Perfection: Place the pan in your preheated oven and bake for 35–40 minutes. You’ll know the cherry pie bars are done when the top is a light golden brown and the filling is bubbly around the edges.
  7. Cool Completely: This might be the hardest step! You must let the bars cool completely in the pan on a wire rack. If you try to cut them while they’re still warm, they will fall apart. Patience is key for perfect squares.
  8. Glaze and Serve: Once the bars are cool, whisk together the confectioners' sugar, almond extract, vanilla extract, and a few teaspoons of milk in a small bowl. Add milk slowly until you reach a smooth, drizzling consistency. Drizzle the glaze over the bars, let it set for a few minutes, then slice and serve.

Notes

For the best results, use room temperature butter and eggs for a uniform, tender texture. Avoid overmixing the dough after adding flour to prevent a tough crust. The topping should be dropped in spoonfuls for a rustic look. For a clean drizzle, use a zip-top bag with a snipped corner. Always cool the bars completely before glazing and slicing for clean cuts.