Easy Cherry Pie Bars (Print Version)

Buttery vanilla dough layered with sweet cherry filling and topped with creamy vanilla glaze for an effortless dessert.

# What You'll Need:

→ For the Dough

01 - 1 cup (225 g) unsalted butter, softened
02 - 1 1/2 cups (300 g) granulated sugar
03 - 4 large eggs
04 - 1 tsp vanilla extract
05 - 1/2 tsp almond extract
06 - 3 cups (375 g) all-purpose flour
07 - 1/2 tsp salt

→ For the Filling

08 - 1 (21 oz / 600 g) can cherry pie filling

→ For the Glaze

09 - 1 cup (120 g) powdered sugar
10 - 2–3 tbsp milk
11 - 1/2 tsp vanilla extract

# Step-by-Step Guide:

01 - Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan or line with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
03 - Beat in the eggs, one at a time, then add vanilla and almond extracts. Mix well.
04 - In a separate bowl, whisk together the flour and salt. Gradually add to the wet mixture, mixing just until combined.
05 - Spread about 2/3 of the dough evenly into the prepared pan, smoothing the top.
06 - Spoon cherry pie filling evenly over the dough layer.
07 - Drop small spoonfuls of the remaining dough over the cherry filling, leaving some gaps for the cherries to peek through.
08 - Bake for 30–35 minutes, or until the top is lightly golden and the edges are set.
09 - Cool completely on a wire rack.
10 - For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bars.
11 - Allow glaze to set before slicing into bars.

# Expert Suggestions:

01 -
  • They deliver all the comfort of cherry pie without the hassle of rolling out crust or worrying about soggy bottoms
  • The dough comes together in minutes and the glaze makes them feel fancy enough for company
02 -
  • Do not try to spread the top layer of dough as a smooth sheet or it will mix into the cherry filling instead of creating those nice crumbly pockets
  • These actually taste better after sitting overnight which gives the flavors time to meld together and the crust to soften slightly
03 -
  • Chill your dough for 15 minutes before pressing it into the pan if it feels too soft and sticky to work with
  • Run your knife under hot water and wipe it dry between cuts for perfectly clean slices that do not tear

Go Back