Prepare these easy cherry bars with a sweet cherry pie filling and a white chocolate drizzle in just 15 minutes. They make the best dessert for summer potlucks, picnics, and parties!
Table of Contents
How to Make Cherry Bars
- Preheat oven to 350º F (180º C). Grease a 13 x 9 inches (33 x 23 cm) baking pan and set aside.
- Prepare the batter: In a mixer, cream butter and sugar together at medium speed. Add the eggs, one at a time, beating after each addition until just incorporated (Do not overbeat them!). Beat the flour and salt at low speed until just incorporated. Mix in the vanilla and ½ cup of the chocolate chips until combined.
- Layer the cherry pie bars into the baking pan: Spread 3 cups of the batter in the greased baking pan. Then, spread the pie filling on top of the batter. Drop the remaining dough by tablespoonfuls on top of the cherry pie topping, spreading gently to cover the filling as much as possible. Distribute the remaining ¼ cup of the white chocolate chips.
- Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Let it cool on a rack and slice. Since I used only 1 can of cherry pie filling instead of the two called for in the original recipe, these bars won't turn out soggy if served the following day.
- Make the glaze: Combine the chocolate chips and heavy cream in a microwave bowl and microwave at 50% power for about 1-½ to 2 minutes or until the chocolate is melted, pausing and stirring well every 30 seconds. Drizzle over bars using a fork. Bars can be served plain at room temperature, or warm accompanied by vanilla ice cream (my favorite way). Enjoy!
Recipe FAQs
Sure! If you don't have a 13 x 9-inch pan, you may use 2 (8×8-inch or 9 x 9-inch baking pans). However, you may have to adjust the baking time.
Yes! You can use any canned pie filling as a variation for these cherry bars. Peach, blueberry, blackberry, or apple pie filling make great fruit pie filling options.
Yes! First, let them cool completely, cut the bars to your desired size, and then, freeze them in a freezer-safe container layered with parchment paper in between, for up to 3 months. After thawing them, you may drizzle their topping with melted white chocolate or other glaze of your liking.
How to Store Cherry Pie Bars
Store your cool cherry bars in a single layer in an airtight container at room temperature for 2 days, or in the fridge for 4-5 days.
Love cherry desserts? Try also this Cherry blueberry slump!
Have you made and enjoyed this recipe for cherry bars? Please, leave your feedback!
Other Sweet Bars
- Apple bars
- Fig bars
- Banana pudding cheesecake bars
- Homemade crunch bar recipe
- Keto protein bar recipe
- Gingerbread cookie bars
- Homemade energy bars
- Coconut bars
- Chocolate cookie bars
PIN AND ENJOY!
Best Cherry Bars
Equipment
- 1 oven
- 1 Baking pan 13 x 9 inches
- 1 microwave
- 1 bowl
- 1 Stand mixer
Ingredients
For the batter:
- 1 cup unsalted butter softened, or 2 sticks
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 cups all-purpose flour sifted
- ½ teaspoon table salt
- 1 tablespoon pure vanilla extract or almond extract
- ¾ cup white chocolate chips divided (OPTIONAL)
- 20 ounces of canned sweet cherry pie filling.
For the white chocolate glaze:
- ½ cup white chocolate chips
- 1 ½ tablespoons heavy cream
Instructions
- Preheat oven to 350º F (180º C). Grease a 13 x 9 inches (33 x 23 cm) baking pan and set aside.
- Prepare the batter: In a mixer, cream butter and sugar together at medium speed. Add the eggs, one at a time, beating after each addition until just incorporated (Do not overbeat them!). Beat the flour and salt at low speed until just incorporated. Mix in the vanilla and ½ cup of the chocolate chips until combined.
- Layer the cherry pie bars into the baking pan: Spread 3 cups of the batter in the greased baking pan. Then, spread the pie filling on top of the batter. Drop the remaining dough by tablespoonfuls on top of the cherry pie topping, spreading gently to cover the filling as much as possible. Distribute the remaining ¼ cup of the white chocolate chips.
- Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Let it cool on a rack and slice. Since I used only 1 can of cherry pie filling instead of the two called for in the original recipe, these bars won't turn out soggy if served the following day.
- Make the glaze: Combine the chocolate chips and heavy cream in a microwave bowl and microwave at 50% power for about 1-½ to 2 minutes or until the chocolate is melted, pausing and stirring well every 30 seconds. Drizzle over bars using a fork. Bars can be served plain at room temperature, or warm accompanied by vanilla ice cream (my favorite way). Enjoy!
Recipe Notes
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This post was first published on June 2, 2013.
Laura Dippel says
What a treat to have tasted the cherry almond version. Can’t stop eating it! Delicious!
Denise Browning says
So glad you enjoyed it Laura. I hope you have the chance to make it.
Lyuba@willcookforsmiles says
Oh wow, that looks wonderfule! I love the sound of white chocolate and cherries together!
I hope you won't mind if I use this in the Food Fight feature (photo only and a link back, of course!)
Denise Browning says
Not at all! You are welcome to feature my recipe picture with a link back to me, Lyuba! Thanks a lot!!!