Save These tender, buttery bars feature a classic cherry pie filling sandwiched between layers of soft vanilla dough. The straightforward method comes together quickly—cream butter and sugar, add eggs and extracts, then fold in flour. Most of the dough forms the base, with cherry filling spread on top and remaining dough dropped in small portions.
After baking until golden, a simple vanilla glaze adds the finishing touch. The bars slice cleanly once cooled completely. You can easily swap the cherry filling for blueberry or apple, and omit the almond extract if you prefer pure vanilla flavor throughout.
Last summer my neighbor brought over a container of these cherry bars after I helped her move some furniture. I ate three before even realizing it. The next morning I found myself texting her for the recipe because my family kept asking when I would make them. Now they are my go to for potlucks because they disappear faster than anything else.
I made these for my daughters birthday instead of a traditional cake because she loves cherries more than anything. Her friends kept asking where I bought them from. The best part was watching them sneak seconds when they thought no one was looking.
Ingredients
- Unsalted butter: Softened to room temperature makes all the difference for creating that tender melt in your mouth texture
- Granulated sugar: Cream this thoroughly with the butter until it looks pale and fluffy for the lightest crumb
- Large eggs: Add them one at a time and really let each incorporate before adding the next
- Vanilla and almond extract: The almond is optional but it gives that bakery style depth of flavor
- All purpose flour: Measure by spooning into your cup and leveling off for accuracy
- Salt: Even just half a teaspoon wakes up all the other flavors
- Cherry pie filling: The canned version works perfectly here but feel free to use homemade if you have it
- Powdered sugar: Sift it first to avoid any lumps in your glaze
- Milk: Start with two tablespoons and add more only if needed for the right consistency
Instructions
- Get your oven ready:
- Preheat to 350°F and prep your 9x13 pan with butter and parchment overhang for easy lifting later
- Make the dough base:
- Beat butter and sugar until fluffy then beat in eggs one by one followed by both extracts
- Add the dry ingredients:
- Whisk flour and salt in a separate bowl then gradually mix into the butter mixture just until combined
- Layer it up:
- Press two thirds of the dough into your pan and spread the cherry filling evenly over the top
- Add the topping:
- Drop small spoonfuls of remaining dough over the cherries leaving some red showing through
- Bake until golden:
- Bake 30 to 35 minutes until the edges are set and the top is lightly golden then cool completely
- Finish with glaze:
- Whisk powdered sugar milk and vanilla until smooth then drizzle over the cooled bars
Save These bars have become our tradition for summer barbecues because they travel so well and never weep like some fruit desserts. My aunt now calls them her birthday request and I happily oblige every year.
Making Them Your Own
While cherry is classic I have tried blueberry pie filling and apple pie filling with great success. The apple version with a sprinkle of cinnamon on top tastes just like apple pie in bar form. During holidays I have even mixed in some cranberry sauce with the cherry filling for a festive twist.
Storage and Serving
These bars actually taste better the next day as the flavors meld together. Store them covered at room temperature for up to three days though they rarely last that long in my house. For longer storage keep them in the refrigerator and let them come to room temperature before serving.
Serving Suggestions
A warm bar topped with vanilla ice cream is pure heaven but they are just as good on their own. I like to cut them small for parties because people tend to grab multiple.
- Try them with a cup of coffee for the perfect afternoon treat
- Serve slightly warm with a dollop of whipped cream
- Package them in parchment paper tied with twine for a lovely gift
Save There is something so comforting about the combination of sweet cherries and buttery pastry. These bars never fail to make people smile.
Your Questions Answered
- → Can I use fresh cherries instead of canned filling?
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Yes, though you'll need to cook fresh cherries with sugar and cornstarch to create a thickened filling similar to canned pie filling. This adds extra prep time but allows you to control sweetness and use seasonal fruit.
- → How should I store these bars?
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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 2-3 months—wrap individually or layer with parchment paper.
- → Why is part of the dough reserved?
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Reserving about one-third of the dough creates that classic crumble topping. The dropped spoonfuls bake into tender pockets while allowing the vibrant cherry filling to peek through, giving the bars their signature appearance.
- → Can I make these ahead of time?
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Absolutely. The dough can be prepared and refrigerated for up to 24 hours before baking. Fully baked bars also keep well and actually develop deeper flavor after sitting overnight. Add glaze just before serving.
- → What pan size works best?
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A 9x13-inch pan creates ideal thickness—about 16 bars. An 8x8-inch pan will yield thicker, fewer pieces that may need extra baking time. Adjust baking time accordingly and check for doneness at 30 minutes.
- → Is the glaze necessary?
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The glaze is optional but adds a lovely sweetness and professional finish. The bars taste delicious without it, especially if you prefer less sweetness. You could also dust with powdered sugar instead for a lighter touch.
