Easy Cherry Pie Bars (Printable)

Buttery dough bars filled with sweet cherries and drizzled with vanilla glaze

# What You Need:

→ Dough Components

01 - 1 cup unsalted butter, softened to room temperature
02 - 1 1/2 cups granulated white sugar
03 - 4 large eggs, room temperature preferred
04 - 1 teaspoon pure vanilla extract
05 - 1/2 teaspoon almond extract
06 - 3 cups all-purpose flour, spooned and leveled
07 - 1/2 teaspoon fine table salt

→ Cherry Filling

08 - 1 can (21 ounces) cherry pie filling

→ Vanilla Glaze

09 - 1 cup powdered confectioners' sugar, sifted
10 - 2 to 3 tablespoons whole milk
11 - 1/2 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat your oven to 350°F. Thoroughly grease a 9x13-inch baking pan with butter or cooking spray, or line with parchment paper for easy removal.
02 - Using a stand or hand mixer, beat the softened butter and granulated sugar together in a large bowl on medium-high speed for 3-4 minutes until the mixture appears pale, light, and fluffy.
03 - Add the eggs one at a time, beating well after each addition to ensure complete emulsion. Mix in the vanilla and almond extracts until fully incorporated.
04 - In a separate medium bowl, whisk together the flour and salt until evenly distributed.
05 - Gradually add the flour mixture to the butter mixture on low speed, mixing just until the flour disappears. Do not overmix to prevent tough bars.
06 - Press approximately two-thirds of the dough evenly into the bottom of the prepared pan, using the back of a spoon or lightly floured hands to create a smooth, uniform layer.
07 - Spread the cherry pie filling evenly over the dough base, leaving a small border around the edges.
08 - Drop small, irregular spoonfuls of the remaining dough over the cherry filling. Don't completely cover the filling—allow gaps for the cherries to show through for visual appeal.
09 - Bake for 30-35 minutes until the top is lightly golden brown and the edges are set and beginning to pull away from the pan sides. The center should feel firm but not dry.
10 - Place the pan on a wire cooling rack and let cool completely to room temperature, about 1-2 hours. This is essential for clean slicing.
11 - While bars cool, whisk together the powdered sugar, 2 tablespoons milk, and vanilla extract in a small bowl until completely smooth. Add additional milk 1 teaspoon at a time if needed to achieve a pourable consistency.
12 - Drizzle the glaze back and forth over the cooled bars in a decorative pattern. Allow the glaze to set for 15-20 minutes before cutting into 16 squares.

# Expert Suggestions:

01 -
  • You get all the comfort of cherry pie without the fussy double crust work
  • The dough-to-filling ratio is absolute perfection, buttery and sweet against tangy cherries
  • These bars actually taste better the next day, making them perfect for make-ahead treats
02 -
  • Room temperature ingredients are non-negotiable here, cold butter creates weird lumps in the dough
  • Letting these cool completely before glazing prevents that glaze from melting right off
  • The dough topping will spread during baking, so dont worry about covering every inch of cherry filling
03 -
  • Use an offset spatula to spread the dough layer evenly without pulling up the parchment
  • Chill the pan for 10 minutes before baking if your dough feels too soft to work with

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