These cherry pie bars are so delicious and easy to make! (2024)

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Nothing says love like pie! I am not usually known for my pie making capabilities. Justthinking about rolling out pie crust and making the filling wears me out. But I have a solution!Who’s your buddy? Who’s your pie pal! You can have your pie and never have to worry about breaking out that rolling pin!

These cherry pie bars are so delicious and easy to make! (1)

These are so simple and delicious, not to mention easy to make. Just the way we love our recipes around here!

These cherry pie bars are so delicious and easy to make! (2)

NOTES:

Don’t stress over the pan. If you don’t have a jelly roll type sheet pan than a 9 x 13 cake or casserole pan will do the trick.
To help you gauge how much 3/4 of the batter is. I just mark the batter in the bowl with a big cross and take out 3/4, leaving 1/4.
To make your glaze go on all pretty and stuff. Put it in a ziplock baggie and cut a small tip on the end.

Clink!

Kathi

Cherry Pie Bars

Cherry Pie in a totable bar! Easy to make and feeds a crowd!

4.74 from 19 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 26 bars

Author: Kathi & Rachel

Ingredients

1 cup butter softened
2 cups sugar
1 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 21 ounce cans cherry pie filling
Glaze
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons to 3 milk

Instructions

Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
Spread 3/4 of dough into a greased 15x10x1 or a 9 x 13 baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely before glazing. (I put mine in the fridge to hurry it up).
In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

Nutrition

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Reader Interactions

Comments

Linda Hartman says
See Also
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June 30, 2023 at 5:14 pm
Does this need refrigerated when finished
Reply
- says
  July 1, 2023 at 6:52 am
  Hi Linda – they are fine at room temp for a day then I would store in the fridge for another two days then freeze.
  Reply
Sondra says
September 6, 2022 at 6:23 pm

I made these cherry bars and they were so good took them to a cook out and everyone loved them😉
Reply
Joann says
April 16, 2022 at 2:31 pm
Could these bars be frozen?
Reply
- says
  April 16, 2022 at 3:58 pm
  Yes! Freeze without the drizzle and drizzle when thawed.
  Reply
Lori says
March 18, 2022 at 7:17 pm
I just came across your recipe. Could it be halved to fit into an 8 x 8 pan? there are only two of us…
Reply
- says
  March 19, 2022 at 7:02 am
  Hi Lori – yes it can. In fact if you hover over ‘serving size’ a little slider will pop up and you an adjust the recipe.
  Reply
Kate says
April 3, 2020 at 8:08 pm
I just came across your recipe, and it sounds delicious, but I need some clarification. What is the correct size can(s) (amount) of cherry pie filling? Also, at the end of directions you say it yields 5 dozen, when the serving size says 12 bars. Please clarify.
Reply
- says
  See Also
  Banana Upside Down Cake
  April 4, 2020 at 7:02 am
  Hi Kate! Thank you for the note. You are correct there was something amuck with the recipe! We changed recipe card companies and some of the older recipes did not update correctly. It is two 21 ounce can of cherry pie filling and the recipe makes about 26 bars. Thanks for letting us know!
  Reply
Sue Turner says
May 7, 2018 at 1:23 pm
See several ways I could cut down calories/sugar etc-I’m diabetic. These look really yummy!
Reply
Isabel says
November 22, 2016 at 9:31 pm
Could I do without the almond extract?
Reply
- Kathi Kirk says
  November 22, 2016 at 10:13 pm
  Absolutely!
  Reply
Ro says
August 11, 2016 at 9:39 am
If you wanted to use fresh cherries how much would you need to use? Would you thicken them or how could I substitute the cherry pie filling?
Reply
- Kathi Kirk says
  August 11, 2016 at 5:30 pm
  Hi Ro! I couldn’t say for sure as I have never done it but I googled it and there are tons of recipes for Homemade Cherry Pie Filling!
  Reply
April says
February 10, 2016 at 7:10 pm
Gosh! I love any cherry desserts. This looks so good, I don’t think I would want to share this with anybody lol.
Reply
Tara@SimpleFood365 says
February 10, 2016 at 2:30 pm
I really like the step-by-step images. Nice pictures! This recipe sounds fantastic!
Reply
- Kathi Kirk says
  February 10, 2016 at 4:18 pm
  Thanks Tara – I won’t tell you how long it took me to do those…might be awhile before i do it again :). Thanks for your note!
  Reply
Olivia @ Olivia's Cuisine says
February 10, 2016 at 5:44 am
Love the step by step photos. I could use a few of those bars right now. Yum!
Reply
- Kathi Kirk says
  February 10, 2016 at 4:19 pm
  Butta and sugar – my two go to foods! Thanks for your note!
  Reply
Sam | Ahead of Thyme says
February 10, 2016 at 3:48 am
Omg my mouth is salivating!! Thanks for sharing this!
Reply
- Kathi Kirk says
  February 10, 2016 at 4:19 pm
  Thanks for your note Sam!
  Reply
Susan says
February 9, 2016 at 7:42 pm
These look scrumptious and fabulous! I just love easy tasty desserts. Perfectly in time for Washington’s birthday. Thanks for sharing!
Reply
- Kathi Kirk says
  February 10, 2016 at 4:20 pm
  Oh thats a good idea too! Thanks for your note!
  Reply
Pat@savorthebest.com says
February 9, 2016 at 5:53 am
Oh, Kathi….this looks amazing! Your prep pictures are perfect! I could do this, 🙂
Reply

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