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Easy Cherry Pie Bars for a Crowd

Get ready to delight a crowd with these irresistible Easy Cherry Pie Bars! This recipe is a true game-changer, as it yields a generous batch that can satisfy up to 60 hungry dessert enthusiasts. Be sure to try my apple pie bar variation next!


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The BEST Cherry Pie Bars

Prepare to be amazed by the simplicity of these bars – they come together in no time, making them an ideal choice for any occasion. Whether you’re hosting a gathering, planning a potluck, or simply craving a sweet treat, these Cherry Pie Bars will surely steal the show. Get your baking tools ready and let’s dive into this effortless and mouthwatering recipe!

Love making bars and brownies? Try these next!

Paula Deen’s Pumpkin Bars

Pecan Pie Bars

Magic Bars with Cranberries – you’ll want to save this one for the holiday season!

Strawberry Lemon Blondies – the luscious strawberry frosting is the best!

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.

How do you make Cherry Pie Bars? – Step by Step Instructions

You can find a full printable recipe card at the bottom of this page with an ingredients list and instructions. I like to provide step by step photos to ensure that each recipe turns out perfectly for you.

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 1/2-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 & enjoy!!

Storage Instructions

If you’re lucky enough to have any leftover, place them in an airtight container and refrigerate for up to 4 days.

Can I freeze Cherry Cobbler Bars?

Yes, you can freeze these cherry bars. You will need to freeze them without the glaze. Transfer the cherry bars to an airtight container and freeze for up to three months. Defrost in the refrigerator the night before serving. Prepare the glaze and drizzle over top of the thawed cherry pie bars.

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Cherry pie bars on pink plate.

Easy Cherry Pie Bars for a Crowd


  • Author: Sandra Flegg
  • Total Time: 50 minutes
  • Yield: 60 bars

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

1/4 teaspoon almond extract

3 cups all-purpose flour

2 cans (540ml each) cherry pie filling

GLAZE:

1 and 1/2 cups powdered sugar

1/2 teaspoon vanilla

23 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 1/2-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

38 Comments

      1. 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.

          1. 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!

  1. 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!

  2. 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 9×13. Would this work or would you suggest otherwise
    Thank you in advance!
    Tonya AKA 🍍
    (Northern Indiana)

    1. Hi! A jelly roll pan will work perfectly. You ‘could’ use a 9×13-inch pan, but the dough will be thicker and would require you to extend the baking time. Hope you enjoy these cherry bars! 🙂 Sandra

  3. 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!

    1. 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

  4. 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.

  5. 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.

  6. 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.

    1. 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.

  7. 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!

  8. I made this recipe, I did not use canned filling I made my own blueberry filling from scratch and it came out delicious.

  9. I made these but added a crumble topping ( flour, brown sugar, butter) before baking then added the glaze, phenomenal!

  10. Delicious and easy to make! Definitely a crowd pleaser. I made it exactly as the recipe shows.

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