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Cherry Bars

Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and the pretty colors, they're destined to become a holiday classic. —Jane Kamp, Grand Rapids, Michigan
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    5 dozen


  • 1 cup butter, softened
  • 2 cups 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 (21 ounces each) cherry pie filling
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons 2% milk


  • Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour.
  • Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack.
  • In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

Test Kitchen Tips
  • Some ovens run cooler than others so you may need to adjust the bake time as needed.
  • Use any pie filling you like. Blueberry, apricot and raspberry all work well.
  • For a Black Forest variation, add a handful of mini chocolate chips.
  • Nutrition Facts
    1 bar: 112 calories, 3g fat (2g saturated fat), 21mg cholesterol, 72mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 1g protein.


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    Average Rating:
    • Karen
      Feb 14, 2021

      I followed the instructions exactly, and baked for even longer than the recipe said (the video says 30-35, the written recipe says 35-40-I did 40). It was brown on top. I took it out, cooled it, put on the glaze and cut it. It was still raw. I'm baking it again but it is probably ruined since it already glazed. Haven't even gotten to taste it. :-(

    • Sherry
      Jan 14, 2021

      I cut the ingredients in half and baked in a 7x11 baking dish. I also used a cookie scoop to put the remaining dough on top. It’s more cake like and the top looks like individual biscuits with cherry filling. Tastes delicious! I used a combo of heavy whipping cream/water in the glaze since I was out of milk. Wondering if this needs to be refrigerated since the glaze has cream in it?

    • Dunia
      Nov 9, 2020

      I love when you don’t have a slew of ingredients to make a great dessert as tasty as this. The eggs gave this the rise it needed and the cherries and almond glaze topped it off perfectly. Great recipe that is definitely a keeper!

    • mrscessna
      Sep 14, 2020

      Cherries and almond is a perfect combo!

    • Kim
      Sep 8, 2020

      This crust has no baking powder or baking soda and it results in being very flat. There are better recipes than this one.

    • Lori
      Sep 2, 2020

      This has become a family favorite! It is easy to make and everyone loves it!

    • kedi
      Jul 5, 2020

      I’ve made this recipe in a smaller size, 9 x13 inch pan for over 30 years. Easy to make and always a hit! Never fails and is easy to make. It’s an old standby recipe.

    • Margie
      May 4, 2020

      I cut this recipe in half as I only had one can of pie filling. Used 9x9 pan. Took roughly 45 minutes to bake but turned out like a cherry danish. Really good! I'll make it again.

    • Kristin
      May 1, 2020

      With a few left over pantry items during Covid-19 quarantine, this was a hit!! I didn’t have almond extract so used a bit more vanilla extract. Crust was amazing good. Cherry pie filling was ok but would have added some fresh cherries to really make it pop.

    • Carole
      Apr 21, 2020

      I have made these bars several times. Very good and easy to make.