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
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Cherry Bars

Yield: 16 bars
Prep Time:
25 mins
Cook Time:
55 mins
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.


For the Cherry Bars:

For the Glaze:


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To make the glaze, whisk together the powdered sugar, almond extract, and milk until smooth. Drizzle over the bars, slice, and serve.

Recipe Notes

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.
Course: Dessert
Cuisine: American
Keyword: Cherry Bars, Easy Dessert Recipe

Nutrition Information

Amount per serving (1 bar (without glaze)) — Calories: 223, Fat: 8g, Saturated Fat: 4g, Cholesterol: 39mg, Sodium: 49mg, Carbohydrates: 11g, Fiber: 3g, Sugar: 23g, Protein: 3g

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