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    Home » Recipes » Brownies, Squares and Bars

    Easy Cherry Pie Bars for a Crowd

    May 30, 2022 by Sandra Flegg

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    Cherry pie bars on pink plate with text overlay.

    You're going to love these Easy Cherry Pie Bars for a Crowd with a nice big batch that serves up to 60 people! These tasty bars come together quickly and this recipe is so easy to make!

    Cherry pie bars cut into squares on pink plate with apple blossoms in the background. this recipe!

    This is an easy recipe that is perfect for large gatherings. It's easy to make and doesn't require any fancy equipment.

    This recipe is up there with Paula Deen's Pumpkin Bars as one of our all-time faves!

    Ingredients

    Labelled ingredients for cherry pie bars.
    • Butter - softened at room temperature. Take butter out of the refrigerator 30 to 60 minutes before you start the recipe.
    • Sugar - granulated sugar is used in this recipe.
    • Salt
    • Eggs - eggs should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before you start the recipe.
    • Vanilla extract - I like to use pure vanilla extract for best flavor.
    • Almond extract
    • Cherry pie filling
    • All purpose flour
    • Powdered sugar
    • Milk - you can use 1%, 2% or whole milk for the glaze.

    Step by Step Instructions

    I recommend using a stand mixer or any type of electric mixer of this recipe. The butter and sugar need to be creamed for 5 to 7 minutes in the first step of the recipe which 3508would be tiring for hand mixing. It can be done but it's a good workout!

    Butter and sugar in mixing bowl from stand mixer.

    Grease a 15x10x1-inch baking pan. Preheat oven to 350°F.

    In a large mixing bowl, or bowl from stand mixer, cream together softened butter, granulated sugar and salt for 5 to 7 minutes until light and fluffy. The mixture should be light and lemon-colored.

    Eggs are added to the butter mixture in bowl from stand mixer.

    Next, add in the eggs, one a time beating well after each addition.

    Beat in vanilla and almond extracts.

    Dry ingredients are added to the butter mixture in bowl from stand mixer.

    Gradually add in flour, one cup at a time, stirring just until combined.

    Cherry pie bars ready to go into the oven.

    Remove 3 cups of the dough and spread in prepared baking pan. (My pan was a bit larger and I didn't go all the way to the edges)

    Top with both cans of cherry pie filling, leaving about 1 and ½-inches around the edges.

    Drop the remaining dough by teaspoonfuls over the cherry pie filling. A small cookie scoop works great!

    Bake in 350°F oven for 35 to 40 minutes or until light golden brown.

    Cool completely in pan on wire cooling rack.

    Cherry pie bars on wooden board with flowers surrounding the bars.

    For Glaze:

    In a small bowl, whisk together powdered sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over top of cooled bars.

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    I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Cherry pie bars on pink plate.

    Easy Cherry Pie Bars for a Crowd


    ★★★★★

    4.8 from 6 reviews

    • Author: Sandra Flegg
    • Total Time: 50 minutes
    • Yield: 60 bars
    Print Recipe
    Save Recipe Recipe Saved

    Description

    You're going to love these Easy Cherry Pie Bars for a Crowd with a nice big batch batch that serves up to 60 people!They come together quickly and this recipe is so easy to make!


    Ingredients

    1 cup butter, softened at room temperature

    2 cups granulated sugar

    1 teaspoon salt

    4 large eggs, room temperature

    1 teaspoon vanilla extract

    ¼ teaspoon almond extract

    3 cups all-purpose flour

    2 cans (540ml each) cherry pie filling

    GLAZE:

    1 and ½ cups powdered sugar

    ½ teaspoon vanilla

    2-3 tablespoons milk


    Instructions

    1. Grease a 15x10x1-inch baking pan. Preheat oven to 350°F. 
    2. In a large mixing bowl, or bowl from stand mixer, cream together softened butter, granulated sugar and salt for 5 to 7 minutes until light and fluffy. The mixture should be light and lemon-colored.
    3. Next, add in the eggs, one a time beating well after each addition. 

    4. Beat in vanilla and almond extracts.

    5. Gradually add in flour, one cup at a time, stirring just until combined.
    6. Remove 3 cups of the dough and spread evenly into prepared baking pan. (My pan was a bit larger and I didn't go all the way to the edges)

    7. Top with both cans of cherry pie filling, leaving about 1 and ½-inches around the edges. 

    8. Drop the remaining dough by teaspoonfuls over the cherry pie filling. A small cookie scoop works great! 

    9. Bake in 350°F oven for 35 to 40 minutes or until light golden brown. Cool completely in pan on wire cooling rack.

    10. For Glaze: In a small bowl, whisk together powdered sugar, vanilla extract and enough milk to reach desired consistency. Drizzle over top of cooled bars.

    Notes

    Adapted from Taste of Home recipe.

    Storage instructions:  Refrigerate cooled bars in an airtight container for up to one week.

    Freezing Instructions: Transfer cooled, cut bars to a freezer safe container for up to three months. If needed, layer between sheets of parchment paper. 

    • Prep Time: 15 minutes
    • Cook Time: 35 minutes
    • Category: Dessert
    • Method: Oven Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 square
    • Calories: 115
    • Sugar: 9.7 g
    • Sodium: 47.9 mg
    • Fat: 3.5 g
    • Saturated Fat: 2 g
    • Trans Fat: 0 g
    • Carbohydrates: 20 g
    • Fiber: 0.3 g
    • Protein: 1.2 g
    • Cholesterol: 20.5 mg

    Keywords: Cherry Pie Bars for a Crowd

    If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Memoria

      June 06, 2022 at 9:18 am

      Are the cherries missing from the recipe? How many do we use? Fresh cherries or canned?

      Reply
      • Sandra

        June 06, 2022 at 11:29 am

        Two cans (540ml-each) of cherry pie filling 🙂

        Reply
      • Jackie

        July 25, 2022 at 6:26 pm

        I can't wait to make this!
        Thank you!

        ★★★★★

        Reply
        • April

          September 30, 2022 at 7:40 pm

          I made this recipe 40yrs ago. I use 3 cans of canned pie filling, take the batter you put on the side and chill it for 30 minutes. Take it out of the refrigerator and run it over a box grater being held over fruit. Makes a nice crumb top. You can sprinkle sugar on top before baking. I made this in different flavors for large gatherings. Great recipe.

          ★★★★★

          Reply
          • Sandra Flegg

            September 30, 2022 at 10:10 pm

            Great ideas! Thank you for sharing 😉 Sandra

            Reply
            • Sharon K

              October 18, 2022 at 8:48 am

              My mother found this recipe in a recipe insert in our local newspaper close to 50 years ago under the title of Cherry Fruit Coffeecake (no Taste of Home back then!) and has made it literally hundreds of times since then! It is a huge hit with everyone, and our family and friends literally fight over the last pieces in the pan!! One small tip that we do in making this, is to chop the cherry pie filling in a blender which makes it finer without the lumpy whole cherries in it. And yes, it has been made ahead and frozen too! One of our all-time top favorite desserts!

              ★★★★★

            • Sandra Flegg

              October 18, 2022 at 9:50 am

              Thanks so much for sharing your story and the great tip about chopping the cherries! 🙂 Sandra

      • Mardi Sumner

        November 01, 2022 at 8:26 am

        2 cans cherry pie filling, as stated in ethe recipe; bet peach pie filling would be wonderful, too!

        Reply
        • Sandra Flegg

          November 01, 2022 at 9:52 am

          Yes! Peach pie filling, apple and blueberry are all delicious in this recipe! https://shesnotcookin.com/glazed-apple-pie-bars/

          Reply
    2. Beverly

      July 31, 2022 at 4:30 pm

      This sounds great! I will definitely be trying this. We have monthly socials with our Sunday school group. This includes about 30-35 people. This is a keeper!
      Thanks for sharing!

      Reply
    3. Norma Huffaker

      August 02, 2022 at 12:35 pm

      Can these be frozen?

      Reply
      • Sandra Flegg

        August 03, 2022 at 12:27 pm

        Yes! I've added the notes for storage and freezing in the notes section of the recipe card. Thanks 🙂 Sandra

        Reply
    4. Diane Kiessel

      August 03, 2022 at 12:07 pm

      Could you freezer after baking?

      Reply
      • Sandra Flegg

        August 03, 2022 at 12:26 pm

        Yes, they can be frozen. I've added the notes on the recipe card in the 'note' section. Thanks! 🙂 Sandra

        Reply
    5. Tonya

      August 03, 2022 at 2:03 pm

      Ok about the pan..this just sounds so amazing and we are having a huge yard sale Friday and Saturday and I thought I would make this for breakfast, (not a huge crowd but big eaters) but I don't have a pan that big. I'm not home to even give you the size of mine either (I believe a bit smaller than a large cookie sheet with slightly higher sides). Perhaps it's called a jelly roll pan as I have heard it called. Naturally you should be able to cut this in 1/2 so I would like to possibly use 2 pyrex 9x13. Would this work or would you suggest otherwise
      Thank you in advance!
      Tonya AKA 🍍
      (Northern Indiana)

      Reply
      • Sandra Flegg

        August 03, 2022 at 2:56 pm

        Hi! A jelly roll pan will work perfectly. You 'could' use a 9x13-inch pan, but the dough will be thicker and would require you to extend the baking time. Hope you enjoy these cherry bars! 🙂 Sandra

        Reply
      • Dawn

        August 17, 2022 at 6:02 pm

        Could you use other pie fillings?

        Reply
        • Sandra Flegg

          August 17, 2022 at 8:38 pm

          Absolutely!! Blueberry, raspberry, apple 🙂 Sandra

          Reply
    6. Deb

      August 20, 2022 at 1:55 pm

      I'm going to try several of the recipes I have found. Everything looks so easy and so good.

      Reply
      • Sandra Flegg

        August 21, 2022 at 7:32 am

        Thanks so much!! I hope you enjoy them 🙂 Please let me know! Sandra

        Reply
        • Veronica

          September 30, 2022 at 9:49 pm

          Can parchment paper be used instead of greasing the pan?

          Reply
          • Sandra Flegg

            October 07, 2022 at 7:32 am

            Yes, you can use parchment paper in place of greasing the pan. I hope you enjoy the recipe! 🙂 Sandra

            Reply
    7. Patti Adams

      September 18, 2022 at 11:34 pm

      This recipe looks great, especially for my friends that love blueberry pie. Could you make half of it with blueberry filling and the other half with apple or strawberry filling? Thanks for your advice!

      ★★★★★

      Reply
      • Sandra Flegg

        September 19, 2022 at 7:38 am

        You could and that's a great idea! You could use one can of each and it's such a large batch that it would be perfect!
        Thanks so much for taking the time to comment 🙂 Sandra

        Reply
    8. Sherry

      September 19, 2022 at 9:52 am

      These cherry pie bars are the best. My family loves them especially my son and granddaughter.

      Reply
    9. Debbie

      October 01, 2022 at 8:32 am

      I didn't see any instructions for cutting. Do you use a knife or a pizza cutter? How big do you cut the bars? Do you glaze after you cut or before?
      Thanks.

      Reply
      • Sandra Flegg

        October 02, 2022 at 7:15 am

        Drizzle the glaze on the bars before cutting them. Cut with a knife.
        Thanks! Sandra

        Reply
    10. Coco

      October 01, 2022 at 9:53 am

      Sounds so good! Has anyone tried this recipe with gluten free flour?

      Reply
    11. Sharon

      October 04, 2022 at 9:57 am

      HI just made these today, look so yummy! The only thing I would change is maybe spread the topping dough a little. I dropped it on as per the recipe instructions. It didn’t spread as I thought it would.

      ★★★★

      Reply
    12. Cynthia

      November 23, 2022 at 9:47 am

      I plan on making this for Thanksgiving, I have read on other recipes to cook the first layer before you add the cherries, also some suggest 1 can of cherries also they add baking powder. Suggestions, please.

      Reply
      • Sandra Flegg

        November 23, 2022 at 11:53 am

        I've seen variations and different ways to make this recipe as well. The way that I have it written in the recipe instructions is exactly how I have made it for years and it always turns out perfectly.

        Reply
    13. Tim

      January 19, 2023 at 1:19 pm

      These delicious cherry bars were a big surprise hit in our family. They went so fast had to make a second and third batch to share all around!! So easy to make thanks for the recipe!

      ★★★★★

      Reply

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