Easy, Buttery, and Perfect for Sharing

Looking for a crowd-pleasing dessert that feels like a classic bakery treat without the hassle of a traditional crust? These Cherry Pie Bars are the ultimate solution. Featuring a tender, buttery shortbread base and a luscious, sweet-tart cherry filling, these bars are perfect for picnics, bake sales, or a cozy weeknight treat. Best of all, they come together in a fraction of the time it takes to roll out pie dough. Whether you are a beginner baker or a seasoned pro, you will love how effortlessly these golden, jammy bars come together to satisfy your sweet tooth! 🍒

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 bars

📝 Ingredients List

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 cans (21 oz each) cherry pie filling

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

9×13 inch baking pan
Large mixing bowl
Electric hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Parchment paper

Step-by-Step Beginner-Friendly Instructions

Preheat your oven to 350°F (175°C) and line your 9×13 inch baking pan with parchment paper for easy removal.
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla and almond extracts. 🥣
Gradually add the flour, baking powder, and salt. Mix on low speed until just combined; the dough will be thick and cookie-like.
Spread two-thirds of the dough into the bottom of the prepared pan, pressing it firmly into an even layer.
Spread the cherry pie filling evenly over the bottom layer of dough.
Drop spoonfuls of the remaining dough over the cherry filling. It is okay if some of the filling peeks through! 🍰
Bake for 35-40 minutes until the top is golden brown and the cherry filling is slightly bubbly.
Allow the bars to cool completely in the pan before slicing into squares. This step is crucial for clean, beautiful cuts.

💡 Pro Tips

Cool Completely: For the best results, let the bars cool in the refrigerator for at least an hour before slicing. This helps the filling set perfectly.
Substitutions: If you prefer a different fruit, you can swap the cherry filling for blueberry or apple pie filling using the same quantity.
Storage: Store these bars in an airtight container at room temperature for 3 days, or in the refrigerator for up to 1 week.

Variations

Glazed Finish: Whisk together 1 cup of powdered sugar and 2 tablespoons of milk to create a simple icing to drizzle over the cooled bars.
Nutty Crunch: Sprinkle sliced almonds over the top of the dough dollops before baking for added texture.

FAQ

Can I use frozen cherries instead of canned filling? While canned pie filling is recommended for consistency, you can use homemade cherry filling, just ensure it is thickened enough before spreading.
Can I make these gluten-free? Yes, simply substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend.

Cherry Pie Bars

Author: Samantha Jones
Total Time: 50
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

These Cherry Pie Bars are the ultimate crowd-pleasing dessert, offering the classic comfort of a cherry pie in an easy-to-slice bar format. With a tender, buttery shortbread-style base and a luscious, sweet-tart cherry filling, these bars are perfect for picnics, bake sales, or a cozy evening treat. They are far less fussy than traditional pie, making them an ideal choice for bakers of all skill levels who want a delicious, jammy result with minimal effort.

Ingredients

Scale

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
42 ounces (two 21 oz cans) cherry pie filling

Instructions

Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each, then stir in the vanilla and almond extracts.
Gradually add the flour, baking powder, and salt, mixing on low speed until the dough is just combined.
Spread two-thirds of the dough into the bottom of the prepared pan, pressing firmly into an even layer.
Spread the cherry pie filling evenly over the bottom layer of dough.
Drop spoonfuls of the remaining dough over the cherry filling.
Bake for 35-40 minutes until the top is golden brown and the cherry filling is slightly bubbly.
Allow the bars to cool completely in the pan before slicing into squares.

Notes

Cooling the bars completely is crucial for clean slices. For best results, refrigerate the bars for one hour after they reach room temperature to help the filling set. You can substitute the cherry filling with blueberry or apple pie filling if preferred.

Prep Time: 15
Cook Time: 35
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 285
Sugar: 32g
Sodium: 140mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 48g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg