I’ve been holding out on you. Remember last week when I told you all the different ways you can use this easy homemade cherry pie filling? I left out the best one of all: Cherry Bars.

Cherry Bars — a cross between a pie bar and a crumb bar, this recipe for cherry pie bars is THE BEST! Layers of buttery shortbread bursting with a sweet cherry filling, with more buttery crumbs and almond glaze on top. Everyone loved these! @wellplated

Two soft, buttery layers wrapped around a sweet inner stripe of cherry pie filling, with crunchy almonds and almond glaze on top, these cherry bars have a 100% success rate. The first batch went to Ben’s office and vanished by 9 a.m. The second, we devoured Saturday night, around a campfire with family and friends at Ben’s parents’. Did you see me making them on Snapchat? (I’m wellplated, if you’d like to add me as a friend!)

Cherry Bars — These dessert bars are easy and AMAZING! Make with either fresh or frozen cherries. @wellplated

What you (and Ben’s family) didn’t see on Snapchat: the two cherry bars I secretly stashed in our refrigerator before we left for the party. Yes, I am a cherry bar hoarder. Can you blame me? Just look at that drippy glaze! The crunchy almonds! The juicy cherry filling!

Cherry Bars recipe — DELICIOUS and so much easier to make than cherry pie! With a buttery crust, sweet cherry filling, lots buttery crumb topping, and a sweet almond glaze they make wonderful dessert bars to take to a party or potluck. Can use fresh cherries or frozen cherries. @wellplated

About These Chewy Cherry Bars

The base and topping of these cherry bars is a cross between a buttery shortbread cookie, a fluffy, moist pound cake, and an oatmeal crumble. It’s the best of shortcake, shortbread, and cherry pie all rolled into one. The batter comes together in a single bowl and takes less than 10 minutes to prep.

The cherry bar batter also does double duty. Part serves the bottom layer of the cherry bars, then the remaining is mixed with sliced almonds and sprinkled over the top. That’s two layers of buttery deliciousness for the work of one.

Cherry Bars — a cross between a cherry pie and a crumb bar, these Cherry Bars are easy and irresistible! @wellplated

The inner layer of these cherry bars is my naturally sweetened homemade cherry pie filling. One batch yields the perfect amount. You’ll taste the cherries in every bite, but they won’t overwhelm the delicate flavor of the cookie layers or the pleasing crunch of the almonds.

These cherry bars are sturdy enough to pick up with your fingers, but light and moist enough to melt right on your tongue. They reminded me of a cherry shortcake, in an easier, more portable form.

As you might suspect, the cherry bars taste dreamy served warm with vanilla ice cream, but because the almond glaze is already sweet, I enjoyed them even more without it. If you like, you can also omit the glaze completely and serve the cherry bars with plain or vanilla yogurt for a special summer breakfast. Since they are made with whole wheat pastry flour and the filling is naturally sweetened with honey, on Sunday morning, I felt justified doing just that with my secret stash!

These Cherry Bars are so much easier to make than cherry pie! With a buttery crust, sweet cherry filling, and delicious crumb topping, they make wonderful dessert bars to take to a party or potluck. @wellplated

More Fruit Bar Recipes

Cherry Bars – so much easier to make than cherry pie! Layers of buttery shortbread, bursting with a sweet cherry filling, with a crumb topping and sweet almond glaze. @wellplated

Tools Used to Make This Recipe

Cherry Bars — a cross between a pie bar and a crumb bar, this recipe for cherry pie bars is THE BEST! Layers of buttery shortbread bursting with a sweet cherry filling, with more buttery crumbs and almond glaze on top. Everyone loved these! @wellplated

Cherry Bars

5 from 1 vote
A cross between a pie bar and a crumb bar, these cherry bars combine layers of buttery shortbread, sweet cherry filling, crumb topping, and an almond glaze.

Prep: 25 mins
Cook: 55 mins

Servings: 16 bars


For the Cherry Bars:

For the Glaze:


  • Preheat the oven to 350 degrees F. Lightly grease an 8x8-inch pan with cooking spray, line with parchment paper so that you have some over hanging two sides, then lightly grease again. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter and sugar at medium speed until light and creamy, about 2 minutes. Add the eggs one at a time, beating between each addition, then beat in the vanilla extract. Sprinkle the baking powder and salt over the top than mix to combine. Reduce the mixer speed to low and, with the mixer running, slowly add in the flour, mixing just until it disappears. Stop to scrape down the bowl as needed to make sure the ingredients are evenly blended. The dough will be very moist and sticky.
  • Reserve 1/2 cup of the dough for the topping, then scrape the remaining dough into the bottom of the prepared dish. With a knife, the back of a spoon, or an offset spatula, spread the dough into an even layer, smoothing it all the way into the corners. The layer will seem thin, but it will rise and thicken as it bakes. Spoon the cooled pie filling over the top, spreading it into an even layer. Mix the sliced almonds into the reserved dough, then drop it by small spoonfuls over the top. Some of the cherry pie filling will be showing through.
  • Bake for 50 to 55 minutes, until lightly golden on top and set. Place the pan on a wire rack and let cool completely. To remove the bars from the pan, use a dull knife to loosen the sides, then gently lift them out using the overhanging parchment paper like handles.
  • To make the glaze, whisk together the powdered sugar, almond extract, and milk until smooth. Drizzle over the bars, slice, and serve.


Store leftover cherry bars in the refrigerator for up to four days or individually wrap freeze for up to two months. Let thaw overnight in the refrigerator.


Serving: 1bar (without glaze)Calories: 223kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 39mgSodium: 49mgFiber: 3gSugar: 23g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’m not surprised these beauties disappeared before 9am! I’d like to have one for breakfast…and dessert…and okay, any time of day, really! 

  2. I knew that cherry filling would make a reappearance eventually. ;) What a great recipe for cherry season! I’m ready for dessert now…

  3. Bars like this are a favorite around here! I would have to make a double batch just so I could get some from my husband!

  4. I do not blame you for hiding a couple of these – not one bit! In fact, I think I would have hoarded the whole batch ;) I can’t seem to get enough cherry in my life right now!

  5. My hubs is still requesting more strawberry bars! He tells everyone how awesome they are and when he see’s this, he will go ape crap! Love cherries and although I haven’t tried these YET, they are on the list of things to make in the next few weeks. Thanks so much for sharing your fabulous recipes!

  6. I’m sitting in my office, and I just about had to wipe the drool off of my desk. ;) Girl, these look amazing, and before you’d even wrote it, I was dreaming of having one of these for breakfast! I so need to put these on my recipes-to-make list. =D5 stars