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This image shows sliced cherry pie bars arranged on a white ceramic plate, with a sugar glaze drizzle and powdered sugar topping over golden criss-cross crusts, set on a clean white marble surface.

Cherry Pie Bars Recipe

Cherry Pie Bars are a sweet and crowd-pleasing dessert made with buttery sugar cookie dough, cherry pie filling, and a light almond glaze. Perfect for gatherings, potlucks, or weeknight treats, they combine the ease of bars with the flavor of homemade pie.1
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 556 kcal

Equipment

  • Large mixing bowl
  • Hand or stand mixer
  • Measuring cups
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • 15x10x1-inch baking pan
  • Wire cooling rack
  • Small bowl

Ingredients
  

Glaze

  • ½ tsp vanilla extract
  • 1 cup powdered sugar
  • 3 tbsp milk
  • ½ tsp almond extract

Bars

  • 2 cups sugar
  • 2 cans cherry pie filling
  • 1 tsp vanilla extract
  • 1 cup unsalted butter
  • 3 cups all-purpose flour
  • ¼ tsp almond extract
  • 1 tsp salt
  • 4 large eggs

Instructions
 

  • Preheat the oven to 350°F.
  • In a large bowl, cream the softened butter, sugar, and salt until light and fluffy.
    This image shows a glass mixing bowl with partially creamed butter, sugar, and salt on a white marble surface, with an electric mixer beside it.
  • Add the eggs one at a time, beating well after each addition.
    This image shows one egg partially mixed into a creamy butter and sugar mixture in a glass bowl on a white marble countertop, with another egg nearby.
  • Beat in vanilla and almond extracts. Gradually add the flour, mixing just until incorporated.
  • Spread about 3 cups of the dough into a greased 15x10x1-inch baking pan, smoothing it into an even layer.
  • Spoon the cherry pie filling evenly over the dough.
    spooning-cherry-pie-filling-over-dough-layer
  • Use the remaining dough over the top of the filling and bake for 30–35 minutes or until the bars are golden brown.
    This image shows teaspoonfuls of dough dropped over a cherry filling layer in a rectangular baking pan on a white marble countertop.
  • Let them cool completely in the pan on a wire rack.
    This image shows golden brown cherry pie bars cooling in a baking pan placed on a wire rack on a clean white marble surface.
  • In a small bowl, whisk together the powdered sugar, vanilla extract, almond extract, and enough milk to reach a drizzling consistency.
    This image shows a smooth glaze mixture in a glass bowl on a white marble countertop, with a whisk resting nearby.
  • Drizzle over the cooled bars.
    This image shows cooled cherry pie bars in a baking pan with a fresh drizzle of sugar glaze setting on top, ready to be sliced and served, placed on a white marble countertop.
  • Let the glaze set before slicing and serving.
    This image shows sliced cherry pie bars arranged on a white ceramic plate, with a sugar glaze drizzle and powdered sugar topping over golden criss-cross crusts, set on a clean white marble surface.

Notes

  • For neater slices, chill the bars briefly before cutting with a sharp knife.
  • Lightly wet your hands or spoon to help spread the sticky dough evenly in the pan.
  • Add a pinch of cinnamon to the dough or glaze for a cozy, warm twist.