EASY CHERRY PIE BARS {Summer Dessert!}

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!

cherry pie bar on plate

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!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
labeled picture of cherry pie bar ingredients

CHERRY PIE BARS INGREDIENTS

  • butter
  • sugar
  • all-purpose flour
  • eggs
  • 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.

GLAZE INGREDIENTS

  • powdered sugar
  • vanilla/almond extract
  • milk

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HOW TO MAKE CHERRY PIE BARS

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.

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.

THREE: Drop the remaining dough in tablespoon dollops over the pie filling. Bake at 350F for 35-40 minutes or until lightly golden brown.

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.

pan of baked cherry pie bars

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! You can also switch it up and use apple 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 CHERRY 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.

pie bars on wood board

TIPS FOR NO LEFTOVERS

  • 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!

cherry pie cookie bars with text "super easy"

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 DESSERT IDEAS

CHERRY PIE BARS RECIPE

square pic of bars

Cherry Pie Bars

Yield: 2 dozen
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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!

Ingredients

Cookie Base

  • 1 cup (2 sticks) butter (softened)
  • 1 3/4 cup granulated sugar
  • 4 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 cans (21 ounces) cherry pie filling

Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract (clear)
  • 1/4 teaspoon almond extract
  • 2-3 tablespoons milk

Instructions

    1. Preheat oven to 350 degrees. Spray a 15x10x1 baking pan with non-stick cooking spray or line with parchment paper.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
    3. Beat in vanilla and almond extract just until combined.
    4. Add salt to flour and whisk lightly to mix. Gradually add flour mixture to batter and beat until well combined.
    5. Spread 3 cups of batter evenly into prepared baking pan saving the remaining batter for the top.
    6. Spread pie filling evenly over batter. Drop remaining batter by tablespoon over the top of the cherry pie filling.
    7. Bake 35-40 minutes or until golden brown. Remove from oven and cool on wire rack.
    8. While cooing, combine the ingredients for glaze until smooth. Drizzle over bars.
    9. Cut and serve or store in airtight container until ready to serve. Enjoy!

Notes

*Glaze - to make the glaze white, usual clear vanilla extract. Regular vanilla extract can also be used, the glaze will just be a little darker.

*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

Recommended Products

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 78mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 3g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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