Cherry Pie Bars with Glaze Recipe

If you’re craving something sweet, fruity, and a little bit nostalgic, you’re going to absolutely love this Cherry Pie Bars with Glaze Recipe. These bars combine the charm of traditional cherry pie with the convenience of a bar dessert, making them a perfect treat for gatherings, potlucks, or any time you want a bite of pure happiness. Plus, the homemade glaze ties everything together in that irresistible way that keeps you reaching for just one more piece. Trust me, this recipe is fan-freaking-tastic and I’m excited to share it with you!

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Ingredients & Why They Work

The ingredients in this Cherry Pie Bars with Glaze Recipe come together in a way that’s approachable but still yields bakery-quality results. Each plays a key role, whether it’s the buttery base or the juicy cherry filling. Shopping tip? Look for good quality cherry pie filling that’s not overly runny – it makes all the difference in keeping the bars intact.

• Unsalted Butter: Softened butter is crucial for creaming with sugar, creating that tender crumb you want in the crust and topping.
• Granulated Sugar: Adds sweetness and helps build structure through creaming with butter.
• Large Eggs: Eggs bind the batter and add moisture, helping everything come together perfectly.
• Vanilla Extract: A classic flavor booster that makes the batter smell heavenly.
• Almond Extract: Adds a subtle nutty undertone that pairs beautifully with cherries.
• All-Purpose Flour: The backbone of the bars, it provides structure without being too dense.
• Salt: Enhances all the flavors and balances the sweetness.
• Cherry Pie Filling: The star ingredient! Adds that fruity, tart, and sweet burst in every bite.
• Powdered Sugar (for glaze): Gives the glaze a smooth, melt-in-your-mouth sweetness without graininess.
• Milk (for glaze): Helps create a pourable consistency for easy drizzling.

Make It Your Way

One of the things I love about this Cherry Pie Bars with Glaze Recipe is how easy it is to make your own. I often tweak the spice or add nuts for a little crunch, but feel free to get creative!

• Variation: Adding chopped toasted pecans or walnuts on top before baking gives a wonderful texture contrast – my family can’t get enough of this twist.
• Gluten-Free Option: I’ve swapped regular flour for a 1:1 gluten-free blend and it worked beautifully—just watch baking time closely.
• Fresh Cherry Upgrade: In cherry season, I like to swap pie filling with fresh pitted cherries tossed in a bit of sugar and cornstarch for a fresher, less sweet bite.

Step-by-Step: How I Make Cherry Pie Bars with Glaze Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by softening your butter—not melting it. Cream the butter and granulated sugar together using a mixer on medium speed until it’s light and fluffy, about 3-4 minutes. This step is key: fluffy butter and sugar trap air, which helps the bars rise just right. Then add in your eggs one at a time, mixing well after each addition. Finish with vanilla and almond extracts—this combo really wakes up the whole batter with warm, nutty notes.

Step 2: Combine Dry Ingredients and Mix

In a separate bowl, whisk the flour and salt together. Slowly add these dry ingredients to your wet mixture. Mix until just combined—don’t overmix! Overworking the batter can make your bars tough, and you definitely want them tender and soft.

Step 3: Layer the Batter and Cherry Filling

Spread about 3 cups of the batter evenly into your prepared 9×13 pan. I like to use a spatula slightly dipped in water to smooth it out—it helps prevent sticking. Next, spoon out your cherry pie filling across the batter in an even layer. Then, dollop the remaining batter all over the cherries in little blobs. This top layer might look uneven, but trust me, it bakes into a beautifully textured crown.

Step 4: Bake to Golden Perfection

Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the middle comes out clean and the top has a lovely golden hue. If your pan is a little bigger or smaller, just keep an eye on it starting at 30 minutes—oven sizes differ, so it’s always best to test doneness visually and with the toothpick. Once it’s out, let the bars cool completely—this helps the layers set nicely and makes slicing easier.

Step 5: Whip Up the Glaze and Drizzle

While the bars cool, whisk together powdered sugar, vanilla extract, almond extract, and milk until smooth and pourable. Pour or drizzle it over the top once the bars are fully cooled—warm bars will melt the glaze into a sad puddle instead of a pretty finish. This glaze adds a final pop of sweetness and that gorgeous shine that makes these bars impossible to resist.

How to Serve Cherry Pie Bars with Glaze Recipe

Garnishes

I like to sprinkle a bit of finely chopped toasted almonds or a light dusting of powdered sugar on top after glazing for an extra touch of elegance and crunch. A few fresh mint leaves can also brighten the presentation and add a subtle fresh aroma.

Side Dishes

These bars shine on their own but pair beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. If you’re serving tea or coffee, a simple pot of black tea or a medium roast coffee complements the cherry sweetness perfectly.

Creative Ways to Present

For holiday gatherings or birthdays, I love cutting these bars into mini bite-sized squares and serving them on decorative trays with little festive picks. You could also add fresh cherries on toothpicks as a fun garnish or plate them alongside a drizzle of chocolate sauce for extra decadence.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container at room temperature if I plan to eat them within two days—this keeps them moist but still nicely textured. For longer storage, putting them in the fridge is best, especially if it’s warm out, but just bring them back to room temperature before serving to take the chill off.

Freezing

These cherry bars freeze quite well! I cut them into squares first, then separately wrap each piece in plastic wrap and place them in a freezer bag. When you want some, just thaw at room temperature or warm briefly in a low oven. The glaze holds up, too, making it an easy make-ahead dessert.

Reheating

I gently warm the bars in a 325°F oven for about 8-10 minutes if I want them warm without melting the glaze. Microwave works in a pinch but tends to soften the texture too much, so oven reheating is my go-to method.

FAQs

Final Thoughts

Honestly, this Cherry Pie Bars with Glaze Recipe holds a special place in my recipe box because it’s that perfect balance of simple and impressive. Whether you’re making it for a quick weeknight dessert or a special occasion, it delivers every time. I hope you enjoy baking and sharing it as much as I do—don’t forget, these bars are best served with a big smile (and maybe a cup of coffee). Go ahead, try it out, and watch how quickly they disappear from the plate!

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