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    Home » Recipes » Dessert » Bar Cookies

    Cherry Bars

    Published by Melissa on January 31, 2021 | Updated June 10, 2022 | 64 Comments

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    This easy Cherry Bar recipe with cherry pie filling and a simple cookie dough is a classic fruity treat for any time of year. 

    cherry bar on a white flowered plate

    This is a fantastic dessert recipe. It’s a not too sweet bar cookie that is incredibly easy to make. The cookie batter puffs up around the pie filling during baking for a beautiful almost stained glass look. I was inspired to share this recipe after seeing my friend Bonnie’s beautiful cookies.

    Update: I’ve updated this classic cherry pie bar recipe with new tips and photos to help you make this crowd-pleasing dessert. Enjoy!

    pinterest button for cherry pie bars

    How to Make Easy Cherry Bars

    This is a quick and easy dessert recipe. To make the bars, start by letting the butter and eggs come to room temperature. This ensures even baking. 

    Be sure to evenly coat your cake pan with butter, including in the corners and around the sides. The easiest way to do this is to open one end of a stick of butter and hold the stick to wipe it all around the pan.

    Making cookie dough batter

    The batter for this cookie is stiffer than other doughs, but it’s still easily spreadable. An offset spatula works really well to spread it evenly in the prepared pan. If you don’t have one, you can also use a rubber spatula or the back of a large spoon.

    Make sure to spread the batter into the corners evenly so they don’t brown before the rest of the cookie is baked.

    spreading cherry pie bar cookie crust into a baking sheet

    Filling Homemade Cherry Pie Bars

    To ensure that you divide the cherry filling evenly among the bars, I recommend scoring the batter in the cake pan. Use a knife to make shallow lines in the cookie dough sketching out 24 equal squares. These lines will disappear during baking.

    cooked and uncooked cherry pie bars in a baking pan

    Then, spoon the cherry filling into each square. I find it helpful to make sure each square has 2-3 whole cherries as well as the filling. Then, do not push the cherries into the batter, they will sink on their own as the batter bakes.

    To serve, let the bars cool to room temperature and sprinkle with powdered sugar before slicing.  

    sliced cherry pie bars on a baking sheet

    Storing Cherry Bars

    Store leftovers in an airtight container on the counter for up to four days. You can also freeze the bars for up to three months. 

    cherry pie bar on a flowered plate

    More Bar Recipes to Try

    If you love easy cherry bars, give these other treats a try next:

    • Key Lime Coconut Cashew Bars are zesty, bright and just sweet enough with a creamy, nutting filling. 
    • Fall Millionaire Magic Bars have a shortbread crust and decadence from toffee, coconut and M&Ms. 
    • White Chocolate Raspberry Bars from That Skinny Chick Can Bake have the perfect balance of fruity and sweet. 
    cherry pie bar on a flowered plate
    Print Recipe Pin Recipe Rate this Recipe
    4.50 from 4 votes

    Cherry Pie Bars

    Homemade Cherry Bars made with cherry pie filling and a simple six-ingredient batter are sweet, fruity and loved by kids and adults. 
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Bar Cookies
    Cuisine: American
    Keyword: cherry pie bars
    Servings: 24 Bars
    Calories: 197kcal
    Author: Barbara Bakes LLC
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    Equipment

    • 1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients
    • OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White

    Ingredients

    • 8 ounces butter room temperature
    • 1 ½ cups granulated sugar
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 can cherry pie filling I used Lucky Leaf Premium Cherry

    Instructions

    • Preheat the oven to 350º F. Butter a 17"x12"x1" sheet cake pan.
    • In an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix just until blended. Add the vanilla.
    • In a separate bowl, whisk the flour and salt together. Stir the dry ingredients into the creamed mixture just until blended. Spread the batter into the prepared pan.
    • Mark the batter into 24 squares by pressing lightly with a sharp knife. Spoon 1 tablespoon of fruit filling into the center of each square. Do not press the filling into the batter (the batter will puff up around the filling as it bakes).
    • Bake for 20-30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack.
    • Cut into bars and sprinkle with powdered sugar.

    Nutrition

    Serving: 1g | Calories: 197kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 166mg | Sugar: 13g
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Beth

      November 09, 2021 at 2:53 pm

      Like so many others, my mom made these in the 70s. I lost her recipe years ago. Tickled to finally find it. I never liked cherry so my mom would make mine with crushed pineapple. Can’t wait to make them again!!!

      Reply
      • Barbara Schieving

        November 09, 2021 at 7:54 pm

        What a fun way to change it up. Thanks for sharing Ruth – enjoy!

        Reply
    2. Peg Senholtz

      April 24, 2021 at 8:27 am

      Hi ! I don’t know why any of these people had a problem with the recipe ! As for the time I don’t know anyone here that doesn’t check recipes 3/4 of the way thru with a toothpick ! Maybe their ingredients weren’t fresh ?? It’s a wonderful recipe my mo made for every Ladies Home Ec meeting and for the church get together’s. New babies, birthdays and wakes all got a lovely freshly sugared plateful ! I’m taking some today to my 88 yr old cousin that just got back from the hospital ! Peach also works great !

      Reply
      • Barbara Schieving

        April 24, 2021 at 10:00 am

        Thanks Peg! I’ll have to give peach a try.

        Reply
    3. Marcia

      April 26, 2020 at 12:44 pm

      Just wondering why the recipe states to slightly beat the eggs, then later tells you to add them 1 at a time.

      Reply
      • Barbara Schieving

        April 26, 2020 at 1:29 pm

        Hi Marcia – I’ve updated the recipe to omit slightly beaten in the ingredients list. Just add them one at a time. Enjoy!

        Reply
    4. Lindsay

      April 20, 2020 at 4:47 am

      These are delicious! Thanks for sharing.

      Reply
      • Barbara Schieving

        April 20, 2020 at 6:59 am

        Great – thanks Lindsay!

        Reply
    5. Jennifer

      November 18, 2019 at 8:51 am

      I love this recipe. We always make it with the apricot filling and use the vanilla extract though. That’s the best way. Brings back great memories.

      Reply
      • Barbara Schieving

        November 18, 2019 at 8:45 pm

        I’ll have to try it with apricot filling. Thanks for sharing Jennifer!

        Reply
    6. Elizabeth Schwab

      December 02, 2018 at 5:23 pm

      This only needs to bake for 20 minutes in most ovens. And I only added 1/2 tsp. salt. Using an offset spatula helps spread
      the batter evenly in the pan.

      Reply
      • Barbara Schieving

        December 02, 2018 at 9:36 pm

        Thanks for the feedback Elizabeth.

        Reply
    7. Kathie

      November 10, 2018 at 12:16 pm

      Question why would filling sink and is completely covered. Did not press.

      Reply
      • Barbara Schieving

        November 10, 2018 at 1:16 pm

        Hi Kathie – did you cream your butter together so it gave the cake volume?

        Reply
    8. Jennifer

      July 27, 2018 at 2:40 pm

      Just made these with my own blueberry pie filling, they were good except the time to cook is way off. I did 30 minutes and they were way over cooked!! 

      Reply
      • Ann

        August 20, 2021 at 9:29 am

        That’s funny, because I made my own blueberry pie filling and I just put them in for 25 minutes.

        Reply
    9. Nadine

      January 31, 2018 at 2:31 pm

      I just tried these and followed the recipe to the “t” and the batter did not puff up at all. The pie filling just melted and spread all over the top of the batter ?. A little disappointing.

      Reply
    10. Desiree Jackson

      January 28, 2018 at 10:36 pm

      I just made these and they did not turn out. I didn’t think the dough seemed wet enough, it was incredibly difficult to spread to fill pan. After 30 minutes, the edges were dark and a toothpick came out clean so I took it out if the oven. They didn’t really rise. I’m no chemistry expert, but don’t these need baking powder or something to help with that? I didn’t miss any ingredients. Sad because I’ve been looking for this recipe.

      Reply
    11. Angela

      May 17, 2017 at 3:03 pm

      Seems lots of our mothers made this delicious dessert, mine included. Recently lost my well worn recipe card and delighted to find your version here. We never used almond or lemon extract but I’m looking forward to trying those variations. Just a note, I made this once with blueberry pie filling and it just wasn’t the same. Something about the tart cherries in this dense, moist butter cake makes the perfect combination. We have also decorated the top with red and green sugars for the holidays.

      Reply
      • Barbara Schieving

        May 17, 2017 at 8:21 pm

        Thanks for sharing Angela – I love the suggestion to dress it up with red and green sugars for the holidays.

        Reply
    12. Emily

      April 17, 2017 at 11:47 am

      Oh I’m so happy I found this recipe!! My mom used to make a similar recipe growing up but I couldn’t find it anywhere! I think she used to use almond extract and I have once made it with lemon extract, which was a delicious summer treat. She called it Cherry Open Window Cake. Thank you so much for bringing this recipe back for our family!!

      Reply
    13. Kathleen Peterkin

      January 25, 2017 at 6:59 pm

      Thank you!!!! I had a similar recipe that my son loved, lost copy a couple of years ago. I am so delighted to find it again. My son is in for a treat!

      Reply
      • Barbara Schieving

        January 25, 2017 at 7:00 pm

        How fun – thanks for sharing Kathleen 🙂

        Reply
    14. Renee S.

      May 05, 2014 at 5:29 pm

      My sister made these from a recipe she got from her sister-in-law. They are amazing . I was so happy to get the recipe myself from your site. I am going to make them tomorrow. I can’t wait. 🙂 I would recommend this recipe to everyone 🙂

      Reply
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