Classic Cherry Bars are a delightful semi-homemade treat perfect with coffee or tea. A simple shortbread-like dough is layered with ready-made cherry pie filling and finished with a vanilla glaze for a sweet, slightly tart dessert that’s easy to prepare.
Tips below will help you get the best results with this recipe. If you prefer, skip to the recipe card for the full ingredient list and instructions.
🍒 Cherry Pie Bars
Bars are an easy alternative to pies and cookies: they slice and serve simply and still deliver that classic dessert flavor. These cherry pie bars (sometimes called cherry kuchen) pair a tender, buttery base with bright cherry pie filling and a thin vanilla glaze. They’re great for summer gatherings, potlucks, family dinners, or a quick sweet snack.
🍒 Can I Use Homemade Cherry Pie Filling?
Yes. Use your favorite homemade cherry pie filling in an equal amount if you prefer. Since fresh cherries are seasonal, canned pie filling is a convenient way to enjoy cherry desserts year-round.
Tip: If you make homemade cherry filling, be sure to remove all pits. A cherry pitter works well, or you can push the pit out with a chopstick.
Cherries also pair well with other fruits and flavors—try adding cherry pie filling to banana bread or other baked goods for a twist.
Can I use other pie filling flavors?
Absolutely. Peach, strawberry, blueberry, or combinations work nicely. Try half cherry and half blueberry for a mixed-fruit variation.
🍒 Cherry Pie Bar Recipe Variations
This base recipe adapts well to additions and swaps. A few popular variations:
- Add mini chocolate chips to create a chocolate-covered cherry effect.
- Swap the glaze for melted white chocolate drizzled on top.
- Add a pinch of cinnamon or nutmeg to the dough for warmth.
- Use vanilla extract instead of almond extract if preferred.
- Mix in 3 ounces of softened cream cheese to the glaze for a richer, danish-like topping.
- Sprinkle slivered almonds or toasted coconut over the top before baking for extra texture.
How to Store Leftover Cherry Bars
These bars don’t require refrigeration for short-term storage, but refrigeration keeps them fresher longer. Store cooled bars in an airtight container at room temperature for 2–3 days. If refrigerated, they’ll keep another 1–2 days, though the crust may soften slightly.
Get the complete ingredients and directions in the recipe card below.
🍒 Can Cherry Squares Be Frozen?
Yes. For best results, freeze individual bars. Wrap each bar tightly in plastic wrap, place them in a labeled freezer bag, and use within three months. Thaw overnight in the refrigerator or warm individual slices in the microwave in 30-second increments.
🥣 Helpful Tips for Making Cherry Pie Bars
Tips to improve results:
- Use room temperature eggs and softened butter for an even texture.
- Measure flour accurately: fluff the flour, spoon into the cup, and level it off.
- Use the proper pan size (a 15x10x1 sheet pan is recommended) so the bars bake evenly.
- Grease the pan well to prevent sticking.
- Bars are enjoyable at room temperature or chilled.
- Consume within the first couple of days for best texture—after that the crust will soften.
- Serve warm with a scoop of ice cream for an extra-special presentation.
Give this simple cherry pie bars recipe a try when you want a quick, crowd-pleasing dessert using canned or homemade cherry pie filling.
More Easy Fruit Dessert Recipes
- Lemonade Pie
- Hawaiian Banana Nut Bread
- Blueberry Boy Bait
- Nantucket Cranberry Pie
Glazed Cherry Pie Bars Recipe
Ingredients
Cookie Base
- 1 cup unsalted butter (2 sticks), softened
- 2 cups white granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure almond extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 cans cherry pie filling (21 oz each)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/4 teaspoon clear vanilla extract (optional for a bright white glaze)
Instructions
Cookie Base Dough
- Preheat oven to 350°F (175°C).
- Spray a 15x10x1 baking pan with non-stick cooking spray.
- In a large bowl, cream together the softened butter and sugar.
- Add eggs one at a time, beating well after each addition.
- Stir in almond extract.
- In a separate bowl, whisk together flour and salt. Add to the creamed mixture and mix until combined.
- Spread about 3 cups of dough evenly into the prepared pan.
- Spread cherry pie filling evenly over the dough layer.
- Drop the remaining dough by teaspoonfuls over the filling to form a rustic top layer.
- Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool on a rack before glazing.
Glaze
- Whisk powdered sugar with 2 tablespoons milk and the clear vanilla. Add additional milk a little at a time until the glaze reaches a pourable consistency.
- Drizzle the glaze over the cooled bars.
- Cut into squares and serve.
Notes
- Clear vanilla extract keeps the glaze bright white; regular vanilla will darken it slightly without changing the flavor.
- Store leftovers in an airtight container. Refrigeration extends freshness.
- Nutritional information is an estimate; verify independently if needed.
Nutritional Estimate
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Carbohydrates: 48 g
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Protein: 3 g
Nutritional information is provided as an estimate using an online calculator. Verify independently for accuracy.