Cherry pie bars is cherry pie in the best form possible! They’re baked on a sheet pan and slice up perfectly to feed a crowd! If you’re low on time, feel free to use store-bought cherry pie filling rather than homemade.
Why you’ll love this recipe:
Cherry pie bars are bursting with sweet cherries and have a hint of almond flavor in the glaze. You can enjoy them chilled or at room temperature with a scoop of ice cream to top it off. Trust me, you’ll be hooked as soon as you take a bite!
Ingredients you’ll need:
For the cherry filling:
- Cherries: fresh or frozen both work.
- Granulated sugar
- Cornstarch: for thickening
- Vanilla extract
- Almond extract
For the cookie crust:
- Butter: softened
- Granulated sugar
- Eggs
- Vanilla extract
- Almond extract
- All-purpose flour
For the glaze:
- Powdered sugar: this gives the glaze sweetness and a perfectly smooth texture!
- Vanilla extract: for flavor.
- Almond extract: a little goes a long way!
- Milk: heavy cream or water can be substituted in a pinch.
These bars are like biting into pie and cookies at the same time!!! They’re soft, packed with fruit, and the glaze on top is the perfect finishing touch.
How to make easy cherry pie bars:
- Make the filling: In a large saucepan or skillet over medium heat, combine cherries, sugar, water, cornstarch, and vanilla extract. Simmer over medium heat until the mixture is thickened and coats the back of a spoon (about 10 minutes). Set aside to cool slightly.
- Make the crust: In a large mixing bowl combine softened butter, sugar, eggs, vanilla extract, and almond extract. Sprinkle in flour and mix to form a batter.
- Assemble: Using an offset spatula, spread 2/3 of the batter onto the bottom of a greased jelly roll pan. Spread the pie filling on top, then drop remaining teaspoons of batter over the pie filling.
- Bake: Bake at 350 degrees F for 40-45 minutes. The filling will be bubbly, and the cookie crust will be golden. Cool completely.
- Glaze: For the glaze, mix powdered sugar, vanilla extract, almond extract and milk. Drizzle over the cooled bars and let the glaze set.
- Slice: Cut into bars/squares and enjoy. This makes 16 to 24 bars depending on the size you like!
My top tips for the best cherry pie bars:
- Thicken the filling: Letting the homemade cherry filling thicken on the stove before assembling the bars is one of the most important parts of this recipe! If the filling is properly thickened, the bars will slice into perfect squares.
- Grease your pan: Greasing your jelly roll pan with butter or baking spray will prevent the bars from sticking.
- Save batter for topping the bars: Spread 2/3 of the batter into the bottom of your pan and save 1/3 to scatter on top! This will ensure the bars bake evenly.
- Check the glaze consistency: You want the glaze to be thick, yet pourable. If your glaze is too thin, add a little powdered sugar. If it seems too thick, add a touch more milk!
- Let the bars cool before glazing: The bars must be at room temperature before drizzling on the glaze. If the bars are still warm, the glaze will melt/dissolve and won’t leave a pretty pattern on top!
FAQ:
Doesn’t matter! I tend to use frozen for this recipe because they’re already pitted and are more convenient for me. If using fresh, add ¼ cup more water to the filling.
Yes! You can make this recipe with any fruit pie filling you like. Just substitute the cherries with apples, strawberries, peaches, blueberries etc. to make the filling. Feel free to substitute the homemade filling with 2 cups of a store-bought pie filling as well!
A 10x15x1 baking sheet is what you’ll need for this recipe! This pan is also known as a jelly roll pan and is the best option to ensure the bars are evenly baked through.
Keep these cherry bars in an airtight container, separating the layers with parchment paper. They will keep in the fridge for 3-4 days!
Looking for more dessert bar recipes? Try these out!
- https://dangthatssweet.com/smores-cookie-bars/
- https://dangthatssweet.com/oatmeal-fudge-bars/
- https://dangthatssweet.com/coconut-lime-bars/
- https://dangthatssweet.com/peanut-butter-cornflake-slices/
- https://dangthatssweet.com/magic-bars/
Cherry Pie Bars
Equipment
- jelly roll pan 10x15x1 sheet pan
Ingredients
For the cherry filling:
- 5 cups cherries fresh or frozen
- 3/4 cup granulated sugar
- 1/4 cup water use 1/2 cup water if using fresh cherries
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp almond extract
For the cookie crust:
- 1 cup softened butter 2 sticks
- 2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 cups all-purpose flour
For the glaze:
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 tsp milk or water
Instructions
- In a large saucepan or skillet over medium heat, combine cherries, sugar, water, cornstarch, and vanilla extract. Simmer over medium heat until the mixture is thickened and coats the back of a spoon (about 10 minutes). Set aside to cool slightly.
- In a large mixing bowl combine softened butter, sugar, eggs, vanilla extract, and almond extract. Sprinkle in flour and mix to form a batter.
- Using an offset spatula, spread 2/3 of the batter onto the bottom of a greased jelly roll pan. Spread the pie filling on top, then drop remaining teaspoons of batter over the pie filling.
- Bake at 350 degrees F for 40-45 minutes. The filling will be bubbly, and the cookie crust will be golden. Cool completely.
- For the glaze, mix powdered sugar, vanilla extract, almond extract and milk. Drizzle over the cooled bars and let the glaze set.
- Cut into bars/squares and enjoy. This makes 16 to 24 bars depending on the size you like!
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