Easy Cherry Pie Bars

The smell of butter and vanilla hitting a warm pan takes me straight back to my first apartment kitchen, where I discovered that keeping cherry pie filling in the pantry meant I was always 45 minutes away from making someone smile. These bars became my go-to for unexpected guests, late night cravings, and those moments when you need dessert but don't have the energy for anything fussy. Something about that tender, cookie like base with the sweet ruby cherries peeking through makes people think you spent hours on them.

I brought these to a potluck last summer and watched my friend Sarah take three helpings before finally asking what the secret ingredient was. She laughed when I told her it was just a can of pie filling and some basic pantry staples, proving sometimes the simplest desserts are the ones people remember most. Now they're the first thing she asks for whenever we plan dinner together.

Ingredients

• Unsalted butter: Softening it to room temperature makes all the difference for achieving that light, creamy texture when you beat it with the sugar
• Granulated sugar: Creaming this thoroughly with the butter creates tiny air pockets that make the bars tender instead of dense
• Eggs: Adding them one at a time prevents the mixture from curdling and ensures everything incorporates evenly
• Vanilla and almond extract: The almond extract is optional but I highly recommend it for that bakery style depth
• All purpose flour: Measuring by weight if possible gives the most consistent results every time
• Salt: Just a half teaspoon balances all the sweetness and wakes up the flavors
• Cherry pie filling: The shortcut that makes this recipe feel special without any extra work
• Powdered sugar: For the glaze that adds that professional looking finish and extra sweetness
• Milk: Start with two tablespoons and add more until you reach your desired drizzling consistency

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13 inch pan or line it with parchment paper for easy removal later

Make the dough base:

Cream the softened butter and sugar until pale and fluffy, then beat in the eggs one at a time followed by both extracts

Add the dry ingredients:

Whisk together the flour and salt in a separate bowl, then gradually mix it into the wet ingredients just until combined

Layer it up:

Spread about two thirds of the dough into your prepared pan, spoon the cherry filling over the top, then drop small pieces of remaining dough over the cherries

Bake until golden:

Bake for 30 to 35 minutes until the top is lightly golden and set around the edges, then cool completely before glazing

Add the finishing touch:

Whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled bars and let set before slicing

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My neighbor started leaving empty containers on my porch after I brought her a batch of these during a tough week. Now I double the recipe and keep some in the freezer, knowing there's always someone who could use a little homemade cheer in their day.

Making Them Your Own

Swap the cherry filling for blueberry, apple, or even peach pie filling depending on the season or whatever you have tucked away in your pantry. The almond extract pairs beautifully with stone fruits while extra vanilla works better with the berry fillings.

Serving Suggestions

These bars need nothing more than a cup of coffee to be absolutely perfect, but a scoop of vanilla bean ice cream while they're still slightly warm from the oven takes them to another level. I've also served them with a dollop of whipped cream and a fresh cherry on top for dinner parties.

Storage and Make Ahead Tips

Store these in an airtight container at room temperature for up to three days, though in my house they disappear long before then. You can also freeze the unglazed bars for up to three months and add the glaze after thawing for a quick dessert whenever you need it.

• Wrap individual bars in plastic wrap for easy lunchbox treats
• Freeze the dough already pressed in the pan and topped with filling, then bake straight from frozen
• The glaze can be made ahead and stored in the fridge for up to a week

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There's something so satisfying about a dessert that looks impressive but comes together with such humble ingredients. These cherry pie bars have become my proof that you don't need fancy techniques or hours of work to make something people will remember.

Recipe FAQs

→ Can I use fresh cherries instead of canned filling?

Yes, you can use fresh cherries cooked down with sugar and cornstarch to create a homemade filling. Simmer 4 cups pitted cherries with 1/2 cup sugar and 2 tablespoons cornstarch until thickened, about 10 minutes. Cool before using.

→ How should I store these bars?

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The bars can also be frozen for up to 3 months—layer between parchment paper and thaw overnight before serving.

→ Can I make these ahead of time?

Absolutely. Prepare the bars up to 2 days in advance, adding the glaze the day you plan to serve them for best appearance. The unglazed bars freeze exceptionally well and can be glazed after thawing.

→ What other fruit fillings work well?

Blueberry, apple, strawberry, or peach pie filling all work beautifully. You can also use raspberry or blackberry preserves for a tart contrast. Adjust the glaze flavor by adding lemon or almond extract to complement different fruits.

→ Why is my dough too soft to handle?

If your dough feels too soft, chill it for 15-20 minutes before pressing into the pan. Warm butter or hot kitchen temperatures can soften the dough. If needed, add 1-2 tablespoons of flour to achieve the right consistency.

→ Can I skip the glaze?

The glaze is optional but adds moisture and sweetness. Dust with powdered sugar instead for a lighter touch, or serve plain—the bars are delicious on their own thanks to the buttery dough and sweet filling.