Easy cherry bars are the holiday dessert you can actually pull off on a busy weeknight. They bake in one pan, slice neatly for parties, and use a can of cherry pie filling so you’re not pitting fruit. Tested twice; best texture at 32–35 minutes in a 9×9-inch pan. Great warm or chilled, and the simple almond glaze feels bakery-fancy without extra work.
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Easy Cherry Bars Recipe (2025)
- Total Time: 45 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
One-bowl **easy cherry bars** with a soft cookie base, canned cherry pie filling, and a quick almond (or vanilla) glaze. Bakes in 35 minutes and slices into 16 tidy holiday squares.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- ½ tsp almond extract (optional)
- 2 cups (250 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp fine salt
- 1 can (21 oz/595 g) cherry pie filling
- Glaze: ¾ cup (90 g) powdered sugar; 1–2 Tbsp milk; ¼ tsp almond extract (optional)
Instructions
- Heat oven to 350°F (175°C). Line a 9×9-inch pan with parchment. Beat butter and sugar until fluffy; beat in eggs, vanilla, and almond extract. Mix in flour, baking powder, and salt just until combined. Reserve 1 cup batter; press the rest into the pan.
- Spread cherry pie filling over the base. Dollop reserved batter over cherries.
- Bake 32–35 minutes until light golden and set. Cool 30 minutes. Whisk glaze and drizzle. Cool fully, then cut into 16 bars.
Notes
Dairy-free: use baking-style plant butter and almond milk. Gluten-free: use a 1:1 GF baking blend (with xanthan) and rest batter 5 minutes. Tested twice; best texture at 32–35 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: easy cherry bars, cherry dessert squares, cherry pie filling bars, almond glaze bars, one-bowl dessert, holiday dessert bars, cookie bars, quick dessert bars, dairy-free option, gluten-free option
At a Glance
- Time: 10 min prep, 35 min bake
- Yield: 16 dessert squares
- Pan: 9×9-inch metal pan lined with parchment
- Why you’ll love it: One bowl, pantry staples, easy to make dairy-free or gluten-free
Ingredients
- 1 cup (226 g) unsalted butter, softened (use dairy-free stick for DF)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temp
- 1½ tsp (7.5 ml) vanilla extract
- ½ tsp (2.5 ml) almond extract (optional)
- 2 cups (250 g) all-purpose flour
- ½ tsp baking powder (2 g)
- ½ tsp fine salt (3 g)
- 1 can (21 oz/595 g) cherry pie filling
Glaze
- ¾ cup (90 g) powdered sugar
- 1–2 Tbsp (15–30 ml) milk (or unsweetened almond milk for DF)
- ¼ tsp almond extract (optional)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Plant-based butter sticks + almond milk | Pick baking-style sticks so bars set properly. |
| Gluten-free | 1:1 gluten-free baking flour (with xanthan gum) | Let batter rest 5 minutes before spreading. |
| No alcohol/pork | No alcohol used | Keep almond extract or use vanilla only. |
Step-By-Step Instructions
- Make the batter. Heat oven to 350°F (175°C). Line a 9×9-inch pan with parchment. In a bowl, beat butter and sugar until fluffy. Beat in eggs, vanilla, and almond extract. Mix in flour, baking powder, and salt just until combined. Reserve 1 cup of batter for the top; press the rest into the pan.
- Add cherries. Spread cherry pie filling evenly over the base. Dollop the reserved batter over the cherries in spoonfuls (it won’t cover completely).
- Bake & glaze. Bake 32–35 minutes until the top is light golden and the center looks set. Cool 30 minutes. Whisk glaze ingredients and drizzle. Cool fully before slicing into 16 bars.
Pro Tips & Variations
- A metal pan browns better than glass. If using glass, bake 3–5 minutes longer.
- For extra almond, sprinkle 2 Tbsp sliced almonds over the batter before baking.
- Want thicker bars? Use an 8×8-inch pan and add 3–5 minutes bake time.
- Not a cherry fan? Swap equal amounts of blueberry, raspberry, or apple pie filling.
- For cleaner cuts, chill 45–60 minutes, then slice with a warm knife.
- Budget tip: Store brands of pie filling work great here.
Serving Suggestions
- Dust with powdered sugar for a snowy finish.
- Serve slightly warm with vanilla ice cream or dairy-free frozen dessert.
- Add a second platter of lemon bars for a red-and-gold holiday tray.
Storage & Reheating
- Refrigerate: Cover and chill up to 4 days.
- Freeze: Wrap slices individually and freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm bars on a sheet pan at 300°F (150°C) for 5–8 minutes.
- Food safety: Refrigerate within 2 hours of baking and keep chilled for transport.
Troubleshooting
- Crumbly base: Batter was overmixed or too dry—measure flour by weight and mix just until combined.
- Soggy center: Needs a few more minutes; edges should be lightly golden and the center set, not jiggly.
- Overbrowned top: Tent loosely with foil the last 5–10 minutes.
FAQs
Q1: Can I use fresh or frozen cherries instead of canned?
A1: Yes. Simmer 3 cups pitted cherries with ½ cup sugar and 1 Tbsp lemon juice until thick (8–10 minutes). Cool, then use like pie filling.
Q2: Can I double this easy cherry bars recipe for a crowd?
A2: Double everything and bake in a 13×18-inch rimmed sheet pan at 350°F (175°C) for 28–33 minutes.
Q3: How do I make the glaze without almond extract?
A3: Use vanilla or add ½ tsp lemon zest for brightness—both work wonderfully.
Nutrition (per serving)
Calories: ~210; Protein: 2 g; Carbs: 31 g; Fat: 8 g