These Cherry Pie Bars are the perfect festive dessert for any occasion. Their delicious sweet cherry filling and crumbly cookie base will have everyone reaching for more!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
I love a good cherry pie. But having cherry pie that you can grab and keep on going is even better! This recipe is so simple & very quick to make.
You’ll have them prepped and made in under an hour! One of my favorite parts about this recipe is the cherry pie filling from the can.
Yep! No reason to get fancy here when the stuff in the can is insanely delicious. And then combined with the buttery crumbly cookie crust, just makes this recipe pure summer bliss!
This recipe would be a great option for any backyard BBQ or summer get-together. Go ahead and skip the ice cream melting in the sun mess and delight yourself in these scrumptious crumb bars.
Or maybe you’re just craving cherry desserts? Go ahead and indulge in this cherry bar recipe!
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Cherry Pie Bars Ingredients
- all-purpose flour
- vanilla/almond extract
- cherry pie filling
Butter – Make sure your butter is at room temperature so it will mix nicely with the sugar.
All-Purpose Flour – You’ll want to measure the flour by spooning it into the measuring cup and leveling it off with a knife. Do not scoop directly out of the bag as it will be too much flour.
Extracts – Be sure to use both vanilla and almond extracts. The almond pairs well with the cherries!
Cherry Pie Filling – Homemade cherry pie filling is the best but if you don’t have any, I love Comstock brand the best.
- powdered sugar
- vanilla/almond extract
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How to make Cherry Pie Bars
STEP ONE: Make cookie base by creaming together butter and sugar. Add eggs one at a time, mixing completely between each addition. Beat in extracts and flour and mix until combined.
STEP TWO: Prepare a baking pan (15x10x1 – Jelly Roll Pan) with nonstick spray or parchment paper. Spread 3 cups of cookie base evenly on the pan, reserving the remaining. Spread cherry pie filling on top in an even layer.
STEP THREE: Drop the remaining dough in tablespoon dollops over the pie filling. Bake at 350F for 35-40 minutes or until lightly golden brown.
STEP FOUR: Remove the pan from the oven and let cool on a wire rack for 5 minutes. While cooling, combine the glaze ingredients. Cool completely. Drizzle the glaze over the cooled bars. Cut and serve!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
What is the best canned cherry pie filling?
Comstock is my favorite brand, but honestly any canned cherry pie filling is perfect for this recipe. Or if you are not into cherry, you can make these crumb bars with any pie filling of your choice!
You can also make your own cherry pie filling!
What is the best pan to use?
My favorite pan to use is this Jelly Roll Pan. If you don’t have one this big you can always separate it into two separate pans and bake them together.
Just be sure to rotate the pans during baking to ensure even cooking.
How do you store the bars?
These cherry pie bars can be stored at room temperature in an air-tight container for 4 days. I do recommend folding up a paper towel and placing it inside the container with the bars to soak up any moisture.
They can also be stored in the fridge for up to one week in an air-tight container.
You can even freeze the bars in an air-tight container or sealed bag for up to 6 months.
When you’re ready to enjoy them again, pull out however many you want from the freezer and leave at room temperature until they are defrosted and softened.
Tips for no leftover cherry bars
- try this recipe with apple, blueberry, peach, and even pumpkin pie filling!
- you will need a large baking pan also known as a jelly roll pan (15x10x1).
- make sure ingredients (eggs, butter) are at room temperature so they cream together properly.
- use the spoon and level method of measuring flour. scooping the flour out of the bag with the measuring cup will add too much flour.
- grease the pan liberally or the bars will stick and that is no good!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Is your mouth watering yet? Are you ready to dive headfirst into this recipe? Make sure you whip these up cherry pie cookie bars for your next backyard BBQ!
While you’re at it, you might as well bring all the cherry desserts! Check out some of my favorites below!
More delicious cherry dessert ideas!
- Easy Cherry Dump Cake
- Easy Cherry Turnovers with Puff Pastry
- Fresh Cherry Cupcakes
- Cherry Pie Ravioli
- Cherry Pineapple Jello Salad
Cherry Pie Bars Recipe
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