Cherry Pie Bars
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Whip up an entire pan of these homemade Cherry Pie Bars in under 30 minutes! A buttery shortbread crust is topped with sweet cherry pie filling and baked to perfection. Easy to make and always a hit.
Be sure to check out some of our other popular fruity desserts! You cannot go wrong with my Lemon Pie Bars, Cherry Dump Cake, and Mini Key Lime Cheesecakes!
Why You’ll Love These Cherry Bars
- Quick and Easy: You will have these bars ready for the oven in under 10 minutes, thanks to the use of canned pie filling.
- Easy to Customize: Not a cherry fan? Want to switch things up? Try any other pie filling.
- Party Perfect: Handheld cherry pie? Yes, please! This recipe makes enough for a crowd.
I am a huge fan of cherry pie. It is so simple and yet so full of flavor. I have been playing around with the idea of making cherry pie cookie bars, and this recipe is a winner!
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They are soft, chewy, full of cherry flavor, and finished with the most incredibly delicious drizzle of icing. It is like biting into cherry pie with an incredibly buttery shortbread crust. Great on their own or served with a scoop of vanilla ice cream!
cherry bars for a crowd
cherry pie filling dessert bars
Ingredients You’ll Need
Simple pantry staples come together to make these bars rich, buttery, and packed with cherry goodness. Here’s everything you’ll need, plus a few tips to make your cherry bars even better:
- Butter – Use unsalted butter and make sure it’s softened. This helps give the crust that dreamy, melt-in-your-mouth texture.
- Sugar – Granulated sugar sweetens things up just right without overpowering the cherry flavor.
- Eggs – Room temperature eggs mix more evenly into the batter, giving your bars a smoother texture.
- Vanilla – A splash of vanilla adds warmth and depth. Real vanilla extract makes a big difference!
- Flour – All-purpose flour is perfect here. Be sure to spoon and level it to avoid a dense base.
- Cherry Pie Filling – Go for a good-quality filling with whole cherries. It’s the star, after all.
- Glaze – A simple powdered sugar glaze drizzled on top ties it all together with a sweet finish.
That’s it! Just a handful of ingredients standing between you and a pan full of cherry pie bliss.
Jesseca’s Recipe Review
These cherry bars with cherry pie filling are a family favorite—and that’s saying something in a house full of picky eaters. They’ve got just the right balance of sweet, buttery, and fruity without being overly fussy. Bonus: they look impressive, but no one has to know how easy they are.
Tip from Jesseca:
Chill the bars before slicing for cleaner cuts and less mess. A sharp knife and a little patience = bakery-style squares every time.
Substitutions and Variations
Want to switch things up or work with what you’ve got on hand? These Cherry Pie Bars are super flexible. Here are a few easy ways to customize:
- Cherry Pie Filling – Not a cherry fan? Try blueberry, apple, or even peach pie filling. Just make sure to use the same amount.
- Vanilla Extract – Almond extract is a tasty twist, especially with cherry. Use half the amount, though—it’s strong!
- Add-ins – Want extra texture? Toss in some chopped nuts (like almonds or pecans) on top before baking.
- Glaze swap – Skip the glaze and dust with powdered sugar for a more subtle finish.
No matter how you spin it, these bars are pretty much foolproof—and still taste like you worked way harder than you actually did.
Cherry Pie Bars With Shortbread Crust
Making this cherry bar recipe is way easier than it looks—and way more rewarding than trying to wrestle with a pie crust. This quick bake layers buttery dough with sweet cherry pie filling and finishes with a simple vanilla glaze. Here’s the lowdown on how it all comes together:
- Preheat the oven to 350°F and prep your 7×11 pan with parchment paper or a good coat of baking spray.
- Mix the butter and sugar until it’s light and fluffy—about 2 minutes with a mixer.
- Beat in the eggs and vanilla, adding one egg at a time so everything blends evenly.
- Stir in the flour and salt just until the dough comes together.
- Press part of the dough (about 1½ cups) into the bottom of the pan for the base.
- Spread the cherry pie filling gently over the dough layer.
- Drop spoonfuls of remaining dough over the top—no need to be perfect!
- Bake for 40 minutes, or until golden and set.
- Whisk together the glaze and drizzle it over the cooled bars.
That’s it! Sweet, simple, and perfect for potlucks, holidays, or an excuse to eat dessert before dinner.
Storage and Make-Ahead Instructions
Make-ahead friendly? Absolutely. You can prep these bars a day in advance and they’ll taste even better once the flavors have had time to settle.
- To store: Keep leftovers in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge—they’ll stay fresh for up to 5 days.
- To freeze: Let the bars cool completely (and skip the glaze until you’re ready to serve). Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months.
- To serve: Thaw at room temperature and drizzle with fresh glaze if needed.
Perfect for potlucks, holidays, or those times you just want dessert on standby.
Recipe FAQs
Absolutely! If you’ve got a go-to homemade filling, use about 1½ cups. Just make sure it’s not too runny or it’ll affect the texture of the bars.
You can use an 8×8 or 9×9 pan, but the bars will be a little thicker and may need a few extra minutes in the oven. Keep an eye on the top—it should be golden brown.
Yes! Double everything and bake in a 9×13 pan. You may need to add 5–10 minutes to the bake time.
If it’s too thick, add a tiny splash of milk—just a little at a time. Too thin? Add a spoonful of powdered sugar to thicken it up.
Not right away. They’re fine at room temp for a couple of days, but refrigerating them helps them last longer—especially if your kitchen runs warm.
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Easy Cherry Pie Bars
Ingredients
Bars:
- 1/2 cup butter (softened)
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1/2 teaspoon salt
- 1 21 oz can cherry pie filling
Glaze
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 Tablespoons milk
Instructions
- Preheat oven to 350°F (175°C).
- Prepare your pan: Line a 7×11-inch baking dish with parchment paper for easy removal, or generously grease with baking spray. Set aside.
Bars
- In a large mixing bowl, combine softened butter and sugar. Use a stand mixer fitted with the paddle attachment (or a hand mixer) to beat for about 2 minutes, until the mixture is light and fluffy.
- Add eggs and vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Slowly add in the flour and salt, mixing just until a soft dough forms.
- Spread 1½ cups of the dough evenly into the prepared pan to create the base.
- Add filling: Spoon the cherry pie filling over the base, gently spreading it out to cover the dough completely.
- Drop small spoonfuls of the remaining dough over the cherry layer. No need to spread or cover the whole surface.
- Place the pan in the oven and bake for about 40 minutes, or until the top is golden brown and the edges are set.
- Let the bars cool in the pan before adding the glaze.
Glaze
- In a small bowl, whisk together powdered sugar, vanilla, and 1 tablespoon of milk until smooth. Add more milk, a little at a time, until you reach a drizzling consistency.
- Finish: Drizzle glaze over cooled bars, slice, and enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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I don’t have a 7×11 pan. do I increase to double the crust for 9×13?
I would recommend doubling the recipe for a 9×13 pan. It may need a bit longer (around 45-50 minutes) since the thicker layer in a larger pan could take slightly more time. Check for a golden top to know when it’s ready.
a serving size is 1 gram? one bar is about 72 grams. I weighed it.
And if 1 gram is a serving size, then there are over 26,000 calories in one bar.
So that’s not right.
Is it supposed to be that a serving size is 1 bar?
Thanks so much for pointing that out! It seems like there’s a mistake in the serving size info. You’re right—one bar is about 72 grams, so the serving size should be listed as one bar. I’ll get that corrected ASAP! Appreciate your patience.
So easy and delicious, my work friends ate them up! A great recipe!
Thank you, Bree!