Get ready to delight a crowd with these irresistible Easy Cherry Pie Bars! This recipe is a true game-changer, as it yields a generous batch that can satisfy up to 60 hungry dessert lovers!
If you love easy dessert, try my 3-Ingredient cherry dump cake, cherry cheesecake dump cake and this easy strawberry fluff next!
The BEST Cherry Pie Bars
Prepare to be amazed by the simplicity of these bars – they come together in no time, making them an ideal choice for any occasion. Whether you’re hosting a gathering, planning a potluck, or simply craving a sweet treat, these Cherry Pie Bars will surely steal the show. Get your baking tools ready and let’s dive into this effortless and mouthwatering recipe!
They’re one of my go-to dessert recipes like Paula Deen’s Banana Pudding, Paula Deen’s Pumpkin Bars and this no-fuss pineapple dump cake recipe.
Ingredients
- Butter – softened at room temperature. Take butter out of the refrigerator 30 to 60 minutes before you start the recipe.
- Sugar – granulated sugar is used in this recipe.
- Salt
- Eggs – eggs should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before you start the recipe.
- Vanilla extract – I like to use pure vanilla extract for best flavor.
- Almond extract
- Cherry pie filling
- All purpose flour
- Powdered sugar
- Milk – you can use 1%, 2% or whole milk for the glaze.
How do you make Cherry Pie Bars? – Step by Step Instructions
I recommend using a stand mixer or any type of electric mixer of this recipe. The butter and sugar need to be creamed for 5 to 7 minutes in the first step of the recipe which 3508would be tiring for hand mixing. It can be done but it’s a good workout!
Grease a 15x10x1-inch baking pan. Preheat oven to 350°F.
In a large mixing bowl, or bowl from stand mixer, cream together softened butter, granulated sugar and salt for 5 to 7 minutes until light and fluffy. The mixture should be light and lemon-colored.
Next, add in the eggs, one a time beating well after each addition.
Beat in vanilla and almond extracts.
Gradually add in flour, one cup at a time, stirring just until combined.
Remove 3 cups of the dough and spread in prepared baking pan. (My pan was a bit larger and I didn’t go all the way to the edges)
Top with both cans of cherry pie filling, leaving about 1 and 1/2-inches around the edges.
Drop the remaining dough by teaspoonfuls over the cherry pie filling. A small cookie scoop works great!
Bake in 350°F oven for 35 to 40 minutes or until light golden brown.
Cool completely in pan on wire cooling rack.
For Glaze:
In a small bowl, whisk together powdered sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over top of cooled bars & enjoy!!
Storage Instructions
If you’re lucky enough to have any leftover, place them in an airtight container and refrigerate for up to 4 days.
Can I freeze Cherry Cobbler Bars?
Yes, you can freeze these cherry bars. You will need to freeze them without the glaze. Transfer the cherry bars to an airtight container and freeze for up to three months. Defrost in the refrigerator the night before serving. Prepare the glaze and drizzle over top of the thawed cherry pie bars.
