Cherry Pie Bars
Cherry pie bars are a delicious fruit dessert that is perfect for serving a crowd at any get-together. The sweet vanilla glaze requires only 3 ingredients and is perfect for topping off the golden buttery crust stuffed with cherry pie filling. Bring these cherry pie squares to a party, gathering, or potluck, and all of your guests will want to know the recipe!
Servings: 18 servings
Calories: 256kcal
Prep 15 minutes
Cooking 30 minutes
Total Time 45 minutes
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Ingredients
Cherry Pie Bars
- ¾ cup butter (softened - 12 tablespoons, or 1½ sticks butter)
- 1½ cups sugar
- ½ teaspoon salt
- 1½ teaspoon vanilla extract
- 3 large eggs (at room temperature)
- 2¼ cups all-purpose flour
- 21 oz cherry pie filling (1 21-ounce can or see my recipe)
Vanilla Glaze
- ½ cup confectioners' sugar
- 1 tablespoon heavy cream (or whole milk, or half & half)
- ½ teaspoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
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Instructions
Cherry Pie Bars
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking pan using non-stick cooking spray, baking spray, or butter.
- Add the ¾ cup butter, 1½ cups sugar, and ½ teaspoon salt to the mixer bowl and cream the ingredients together.
- Pour the 1½ teaspoon vanilla extract into your mixer bowl. Then add the 3 large eggs one at a time, mixing between each one (*see note). *If the mixture begins to curdle, mix in a tablespoon or two of all-purpose flour.
- Gently mix in the 2¼ cups all-purpose flour, just until the dough is combined (try not to overmix). Reserve 1 cup of the dough for later and set it aside.
- Spread the dough evenly across the bottom of your prepared baking pan. Then top it with the 21 oz cherry pie filling. Drop the reserved 1 cup of dough in rounded spoonfuls over the top of the cherry pie filling layer.
- Bake at 350°F (175°C) until golden brown and the topping is no longer soft, about 30-35 minutes. Then, transfer the pan to a wire cooling rack to cool completely before drizzling the vanilla icing over the top.
Vanilla Glaze
- Combine the ½ cup confectioners' sugar, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract in a small bowl. If needed, add more cream or sugar until you reach a good consistency for drizzling.
- After the bars have cooled completely, drizzle the vanilla glaze over them. You may cut and serve right away, or allow the glaze to set before serving.
Notes
- If you don't have canned cherry pie filling, try my simple homemade cherry pie filling recipe!
- See my article on how to make cherry pie filling taste better to make these easy dessert bars even more delicious!
- Adjust the glaze consistency until it reaches a good drizzling thickness. It should cling to your spoon, but flow freely without dropping in clumps.
- To store: Keep any leftover cherry cobbler bars in an airtight container at room temperature for up to two days (before adding the glaze). If you have added a dairy-based glaze, your cherry squares should be kept refrigerated for up to 4 days.
- To freeze: If freezing your cherry cobbler bars, do not add the glaze until they are thawed and ready to serve. Wrap them in aluminum foil then place them in an airtight container or heavy-duty freezer bag. Thaw in the fridge overnight before serving and enjoy within 3 months.
Nutrition
Calories: 256kcal (13%) | Carbohydrates: 41g (14%) | Protein: 3g (6%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg (17%) | Sodium: 144mg (6%) | Potassium: 67mg (2%) | Fiber: 1g (4%) | Sugar: 20g (22%) | Vitamin A: 361IU (7%) | Vitamin C: 1mg (1%) | Calcium: 14mg (1%) | Iron: 1mg (6%)
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