Cherry Bars Recipe

This Cherry Bars Recipe is one I’ve perfected and made so simple! It has a soft sugar cookie base with an easy pie filling. A fuss-free, yet irresistible dessert that’s always a hit at any gathering.

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Cherry Bars Recipe Ingredients

• Salted Butter
• White Sugar
• Large Eggs
• Pure Almond Extract
• Baking Powder
• Baking Soda
• Salt
• Unbleached All Purpose Flour
• Canned Cherry Pie Filling
• Powdered Sugar
• Milk

How to Make Cherry Bars with Cherry Pie Filling

1. First, preheat oven to 350°F and lightly grease a 9x13 baking dish or sheet pan with nonstick cooking spray or you can line it with parchment paper.
2. Next, in the bowl of a stand mixer fitted with the paddle attachment or with large bowl and hand mixer, cream together the softened butter and granulated sugar until fluffy. This takes about 2-3 minutes.
3. Then add the eggs, one at a time, beating well after each egg.
4. Beat in the almond extract.

5. Now add the dry ingredients: baking powder, baking soda, salt and all purpose flour. Mix in on low speed just until fully combined.
6. Press ⅔ of the cookie dough into an even layer in the bottom of the prepared pan.
7. Now spread the canned cherry pie filling on top of the cookie dough leaving a ½ inch space from the edges.

8. Take chunks of the remaining dough and flatten them slightly, then place them over the pie filling leaving some of the filling peaking through.
9. Bake the bars for 35-40 minutes until the edges are a light golden brown and the dough no longer looks wet and glossy.
10. Let bars cool completely before glazing.

11. In a medium bowl, whisk together the powdered sugar, milk and almond extract until smooth.
12. Drizzle glaze over cooled bars. Let the glaze set a bit.
13. Slice, serve and enjoy!

If you love cherry recipes don't miss my easy recipe for Cherry Crisp! Simple and irresistible to any cherry lover!

Storing Cherry Bars

Storing: Store these bars in an airtight container between layers of wax paper. Store in the fridge for up to 5 days.

Freezing: Individually wrap the bars with plastic wrap and place in freezer safe air tight container or freezer bags. Label, date and freeze for up to 4 months.

Thawing: Thaw the bars in the fridge before serving.

Tips for Cherry Bars Recipe

• Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
• Always read the recipe from start to finish before you start. Again, I am speaking from experience. 
• Line the baking dish with parchment paper leaving an inch overhang on the long edge so you can easily lift the bars out of the pan once cooled.
• For more servings, you can use a jelly roll pan (15x10). The bars will be a little bit thinner.
• Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour from being added and ultimately making the bars dry.
• Let bars cool completely before slicing. They'll hold their shape and won't spill out filling once cooled.
• To get clean cuts, line the baking pan with parchment paper then once the bars are cooled lift them out of the pan. Using a sharp knife, slice in one smooth cut, do not use a sawing motion to cut bars. Wipe the knife clean between each cut.
• Take these easy cherry bars over the top and serve them with a scoop of vanilla ice cream for a yummy dessert sundae!

More Cookie Bar Recipes:

• Sugar Cookie Bars
• Cranberry Bars
• Monster Cookie Bars
• Brookie Bars
• Chocolate Chip Cookie Bars
• Gingerbread Cookie Bars
• Snickerdoodle Bars
• Peanut Butter & Jelly Bars