Cherry pie has always been one of those classic desserts that feels a little special—but also a little time-consuming.
These cherry pie bars bring all those same sweet, buttery flavors you love, just in a much simpler way.
They remind me of the kind of dessert you’d bring to a family gathering or summer get-together, right alongside other easy favorites.
There’s something about that soft crust, gooey cherry filling, and crumbly topping that makes them hard to resist.
What I love most about this recipe is how easy it is to make.
No rolling dough, no fuss—just a few simple steps and you’ll have a dessert that tastes like you spent way more time on it than you actually did.
For Cherry Pie Bars
- Butter – gives the bars their rich, soft, and buttery base and crumble topping.
- Granulated Sugar – adds sweetness and helps create that tender texture.
- Vanilla Extract – brings a warm, classic flavor to the dough.
- Almond Extract – enhances the cherry flavor and adds a subtle nutty note.
- All-Purpose Flour – forms the structure of both the crust and topping.
- Baking Powder – helps give the bars a light lift and soft texture.
- Salt – balances the sweetness and enhances all the flavors.
- Cherry Pie Filling – the star of the recipe, adding sweet, juicy cherry flavor in every bite.
For the Glaze
- Powdered Sugar – creates a smooth, sweet base for the glaze.
- Almond Extract (or Vanilla Extract) – adds extra flavor to complement the cherries.
- Milk (or Cream) – thins the glaze to the perfect drizzle consistency.
Easy Simple Cherry Pie Bars
These dessert bars combine a soft, buttery base with a layer of sweet cherry filling and a lightly crisp topping. Finished with a simple glaze, they’re easy to prepare and perfect for sharing.
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Servings: 16 bars
Notes
Ingredients
Bars:- 1 cup unsalted butter, barely softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt or table salt
- 21 ounces cherry pie filling (1 can)
- ½ cup powdered sugar
- ¼ teaspoon almond extract, or vanilla extract
- 1 Tablespoon milk, or cream
Instructions
- Preheat the oven to 350°F. Prepare a 9×9" pan by lining with parchment paper.
- In a large bowl, beat 1 cup butter and 3/4 cup sugar together until light and fluffy. Add 1 teaspoon vanilla and 1/2 teaspoon almond extract. Mix until smooth. Add 2 cups flour, 1/2 teaspoon baking powder and 3/4 teaspoon salt. Mix until combined, scraping the sides as you mix.
- Press about 2/3 of the dough into the prepared pan. You can use a use a piece of parchment paper to press down easier. Top dough with the pie filling. If you like a crisper crust, you can bake for 5-10 minutes before adding filling.
- Drop the remaining dough by small spoonful's evenly over the top of the filling, leaving space between the spoonful's. Bake in the preheated oven for 20-30 minutes, or until the dough on top is lightly golden. Remove and let cool completely.
- When the bars have cooled, whisk together the powdered sugar, almond extract and milk. Add more milk or powdered sugar as needed to achieve the desired consistency. Drizzle the glaze over the cooled bars and refrigerate for about 10 minutes to set.
- Once set, slice into 16 bars and serve.
- Substitutions: You may use all vanilla if you do not love almond extract, but using both gives a deeper flavor. You can also switch the pie filling to another flavor if desired.
- Freezing Instructions: Allow bars to cool completely. Place in an even layer on a pan that will fit into the freezer. Freeze for 1 hour and then transfer to a freezer container where you can stack them. When ready to eat, remove a few hours before serving to thaw on the counter.
- Can I use homemade cherry pie filling?
Yes you can use homemade cherry pie filling instead of canned. Just make sure it’s nice and thick so the bars set properly and aren’t too runny when sliced. - Why are my bars too soft or messy?
This tends to happen when the bars haven’t cooled completely. The filling needs time to set, so let them cool fully (or chill them in the fridge) before cutting for clean slices. - Can I make these ahead of time?
Yes you can make these bars ahead of time. Bake them a day in advance and store in the refrigerator, then add the glaze right before serving for the best texture. - What if my dough is too sticky?
If your dough feels too sticky, try pressing it into the pan with parchment paper or lightly floured hands. Avoid adding too much extra flour so the bars stay soft and tender. - How do I know when the bars are done?
You’ll know the bars are done when the top is lightly golden and set. If the center still looks too soft, bake a few more minutes until it firms up slightly.
