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Simple and delicious Cherry Pie Bars are layered with a buttery shortbread crust, cherry pie filling, and drizzled with a sweet vanilla almond glaze. This crowd-pleasing dessert is perfect for any occasion!
Easy Cherry Pie Bars
The bars are the best. Like, the best of the best. They’re so good that my husband and I polished off the whole tray in less than three days. They’re just that good.
Because this recipe doesn’t use fresh cherries, these bars can be made any time! I love this recipe when I need a dessert in a hurry. It’s an “emergency potluck dessert” if you will.
Besides being super easy to make, these bars are completely delicious. Buttery shortbread on the bottom, sweet and tart cherry pie filling in the middle, topped with more buttery shortbread, and finished with a delightfully sweet glaze. Yum!
Ingredients Needed for Homemade Cherry Pie Bars
These are my go-to bars because I usually already have everything I need in the pantry! Here is what you’ll need:
- Cherry pie filling
- Vanilla extract
- Almond extract
- Sugar
- Butter
- Eggs
- Flour
- Salt
About the Butter
For this recipe (as well as every other recipe), I use salted butter. Unsalted butter can also be used and will not affect the taste or texture of the bars.
Whichever butter you decide to use, it needs to be softened. Set the butter out 30 to 45 minutes before you start baking.
About the Eggs
Set the eggs out, along with the butter, and allow them to come to room temperature. Using cold eggs could result in lumpy batter and longer bake times. Room temperature eggs will blend better and will let the batter rise easier.
Do not let the eggs sit out for more than 2 hours!
Ingredients for the Powdered Sugar Glaze
- Vanilla extract
- Almond extract
- Powdered sugar
- Milk
About the Milk
The glaze in this recipe spreads very easily over the bars. If you would prefer a thicker glaze, start with 1 tablespoon of milk and adjust it to your liking.
How to Make Cherry Pie Bars with a Shortbread Crust
Begin this recipe by preheating your oven to 350 degrees Fahrenheit.
1. Cream together the softened butter and sugar
2. Add room temperature eggs, vanilla extract, and almond extract.
3. Add salt and flour. Stir until combined- this batter will be thick.
Spread 3 cups of batter into a greased 15x10x1 pan. Spread on both cans of cherry pie filling.
Drop the remaining batter on top of the cherry pie filling.
The easiest way to make dollops of batter is by using two spoons- one to scoop and one to scrape. I prefer to do smaller dollops, but you can make them as big or as small as you like.
How Long to Bake Cherry Pie Bars?
Bake for 30 to 35 minutes or until lightly golden brown. Cool on a wire rack.
Combine the ingredients for the glaze and drizzle over the bars.
Jelly Roll Pan
This recipe uses a jelly roll pan, which is a 15x10x1-inch pan. If you don’t have one, I highly suggest getting one! Jelly roll pans can be used for so many things. It’s good for Jelly Rolls (of course!), Pumpkin Rolls, roasting vegetables, making Chex Mix, baking cookies, and more!
I didn’t have one for the longest time, but I caved, and now it’s one of my most-used pans. I purchased a Nordic Ware jelly roll pan, but this one and this one also look like great choices.
Substitutions
A 9 x 13 can be used in place of the jelly roll pan, but the bake time will be a little bit longer.
How to Store Cherry Pie Bars
Refrigerator: Once the bars have cooled, cover the pan with plastic wrap for up to three days or store in an airtight container for up to five days.
Cherry Pie Bars
Equipment
- 1 jelly roll pan 15x10x1
Ingredients
For the bars:
- 1 c butter (2 sticks) softened
- 2 c sugar
- 4 eggs room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 c all-purpose flour spoon and leveled
- 1 tsp salt
- 2 21-ounce cans cherry pie filling
For the glaze:
- 1 c powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbsp milk
Instructions
- Preheat oven to 350° F.
- Cream together the softened butter and sugar. Add room temperature eggs, vanilla extract, and almond extract. Beat well.
- Add salt and flour. Stir until combined – this batter will be thick!
- Spread 3 cups of batter into a greased 15x10x1 pan. Spread on both cans of cherry pie filling.
- Drop the remaining batter on top of the cherry pie filling.
- Bake for 30 to 35 minutes or until lightly golden brown and cool on a wire rack.
- Combine ingredients for the glaze and drizzle over the bars.
Nutrition
*Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
Recipe adapted from Taste of Home – Cherry Bars
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