What Are Cherry Bars & Why They’re Great
Cherry bars are a bar‑dessert version of cherry pie: a buttery, cookie‑like crust, a cherry filling layer, and often a glaze or topping. They are easier to make than a round pie because:
You don’t have to roll two crusts or crimp edges
It’s one rectangular pan, so cutting is easier
You can use canned cherry pie filling or make your own fresh/frozen cherry compote
They are portable and great for potlucks
Many versions exist:
The “Cherry Bars” on Food.com: a basic cherry bar made with pie filling and a simple batter.
food.com
Sweet & Savory Meals has a version with fresh cherries, buttery crust, vanilla glaze & slivered almonds.
Sweet and Savory Meals
Modern Honey shows a “Cherry Pie Bars” version with cookie crust, cherry filling, crumble or icing topping.
Modern Honey
JoyFoodSunshine offers a version made completely from scratch, no canned filling, with homemade cherry filling sandwiched between crust/crumb layers.
JoyFoodSunshine
I’ll synthesize these into a robust “best of” version and then show you how to adapt it.
Ingredient Theory & What Each Component Does
Understanding each part helps you tweak or fix problems.
Component Role / Purpose Possible Adjustments / Notes
Butter & Sugar (in crust / batter) Provides richness, flavor, structure Use softened (not melted) butter for better texture; you can use part margarine or oil but it may change texture
Eggs Bind the dough / batter Room temperature eggs incorporate more easily
Flour Structure All‑purpose works; you could use part whole wheat (but expect denser bars)
Salt / Vanilla / Almond Extract Flavor enhancers A touch of almond extract pairs beautifully with cherry flavor
Cherries / Cherry Filling The fruit layer You can use canned cherry pie filling, or make your own from fresh/frozen cherries + sugar + thickener
Cornstarch / Thickener Helps set cherry filling so it’s not runny Use cornstarch or arrowroot or tapioca starch
Milk / Liquid (in glaze or batter) Helps combine dry ingredients and create desired consistency Adjust amount if batter seems too stiff or too runny
Glaze / Icing / Topping Adds extra sweetness, visual appeal, contrast in texture Use powdered sugar with vanilla or almond extract, possibly some milk to thin
Step‑by‑Step Master Recipe
Here is a detailed version, with tips, for making cherry bars.
Yield & Timing
Makes about 24 bars (depending on how large or small you cut)
Prep time (crust + cherry filling + glaze): ~35–45 minutes
Bake time: ~35–45 minutes
Plus cooling & glazing time: ~30 minutes
Total: ~1 hour 45 minutes (can be less if you use canned cherry filling)
Ingredients (Master Version)
Crust / Bar Base & Top Dough
1 cup (16 Tbsp / ~225 g) unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional but recommended)
3 cups all‑purpose flour
½ teaspoon fine salt
Cherry Filling (if making your own)
2 lbs sweet cherries, pitted (or frozen, thawed)
½ cup granulated sugar (adjust sweetness)
1 tablespoon lemon juice
¼ teaspoon cinnamon (optional)
Pinch of salt
2 Tbsp cornstarch
2 Tbsp water
If using canned cherry pie filling (e.g. 2 cans 21 oz), you can skip making your own. Many versions do that.
tasteofhome.com
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Modern Honey
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Glaze / Icing
1 to 1½ cups powdered (confectioners’) sugar
2–3 Tbsp milk or cream (adjust to consistency)
½ teaspoon vanilla extract
¼ teaspoon almond extract (optional)
Optional Additions / Variations (choose as you like)
Slivered almonds sprinkled on top (Sweet & Savory version)
Sweet and Savory Meals
Crumb topping (some break off dough to crumble on top)
Use a bit of brown sugar in dough or cherry filling for depth
Use frozen cherries (thawed) when fresh not in season (JoyFoodSunshine suggests this)
JoyFoodSunshine
Equipment & Prep Notes
9×13 inch (15×10) baking pan or similar rectangular pan
Parchment or greased pan
Mixing bowls
Hand or stand mixer
Saucepan for cherry filling
Whisk, spatula, etc.
Cooling rack
Method
Step 1: Prep & Preheat
Preheat oven to 350 °F (≈ 175 °C) (many recipes use this).
tasteofhome.com
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Modern Honey
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Grease or line your baking pan (you can also line with parchment so bars lift easily later).
Step 2: Make the Dough / Crust
In bowl or mixer, cream together softened butter + sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add vanilla extract and almond extract (if using).
In a separate bowl, whisk flour + salt. Gradually add flour mixture into the wet mixture until just combined — you want a soft, somewhat spreadable dough.
Press about two‑thirds to three‑quarters of this dough into the bottom of the prepared pan, spreading it evenly. This becomes the base.
Step 3: Prepare Cherry Filling (if making fresh)
In a medium saucepan, combine cherries, sugar, lemon juice, cinnamon, and salt. Cook over medium heat until sugar dissolves and cherries release juices (5–10 minutes).
In a small bowl, mix cornstarch + water to make a slurry. Stir this into the cherries and cook until thickened (stirring constantly).
Remove from heat and stir in vanilla (if you like). Let it cool slightly (so the heat doesn’t melt the crust too much).
If using canned cherry pie filling, just open cans and drain some excess juice if overly runny.
Step 4: Assemble the Bars
Spread cherry filling over the pressed crust layer, leaving a thin border if possible.
Use the remaining dough to drop by teaspoonfuls or crumble over the top (or you can roll a thin layer and try to cover, but crumb or drop method is common).
Optionally press lightly so dough bits adhere.
For some recipes, the top dough is dotted or crumbled, not fully covering the fruit.
Step 5: Bake
Bake in preheated oven ~35–40 minutes (or 35–45 depending on your pan) until edges are golden and cherry filling is bubbling.
JoyFoodSunshine
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tasteofhome.com
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Modern Honey
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If the top starts browning too quickly, you can loosely tent with foil for the final few minutes.
Once done, remove from oven and let cool completely in the pan. Cooling helps the filling set and prevents too much runniness.
Step 6: Glaze & Finish
While bars cool, whisk together powdered sugar, milk (or cream), vanilla extract, and almond extract (if used) until smooth but pourable.
Drizzle the glaze over cooled bars.
Optionally sprinkle slivered almonds or extra bits of crust on top before the glaze sets (Sweet & Savory version does this).
Sweet and Savory Meals
Let glaze set (~15–30 min) before slicing into bars.
Printable Version (Master Cherry Bars)
Here’s a clean version you can print or use directly:
Cherry Bars (Bar‑Pie Style Dessert)
Yield: ~24 bars
Total Time: ~1 h 45 min
Active Time: ~45 min
Ingredients
Crust / Dough
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
¼ tsp almond extract (optional)
3 cups all-purpose flour
½ tsp salt
Cherry Filling
2 lbs cherries, pitted (or use 2 cans cherry pie filling)
½ cup granulated sugar
1 Tbsp lemon juice
¼ tsp cinnamon (optional)
Pinch salt
2 Tbsp cornstarch
2 Tbsp water
1 tsp vanilla extract
Glaze
1 to 1½ cups powdered (confectioners’) sugar
2–3 Tbsp milk or cream
½ tsp vanilla extract
¼ tsp almond extract (optional)
Method
Preheat oven to 350 °F (175 °C). Grease or line a 9×13 inch pan.
Cream butter + sugar until fluffy. Add eggs, one by one. Mix in vanilla & almond extract.
Combine flour + salt; gradually add to wet mixture until dough forms.
Press ~⅔–¾ of dough into the bottom of the pan as crust.
Prepare filling: cook cherries + sugar + lemon + cinnamon + salt until juices release. Mix cornstarch + water, stir in, thicken, remove from heat, stir in vanilla.
Spread filling over crust. Drop remaining dough in small bits over filling.
Bake ~35–45 min until edges golden and filling bubbles.
Cool completely.
Whisk glaze ingredients to a pourable consistency, drizzle over cooled bars.
Let glaze set, then cut into bars and serve.
Variations & Creative Twists
Here are many ways people adapt cherry bars:
Using canned cherry pie filling (easier, faster) — many standard recipes do.
tasteofhome.com
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food.com
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From-scratch cherry version (JoyFoodSunshine) uses fresh/frozen cherries and homemade filling instead of canned.
JoyFoodSunshine
Double-cherry streusel bars: layer with cherry jam + dried cherries, topped with streusel. Bon Appétit has such a version.
Bon Appétit
Cherry-Almond Bars (Betty Crocker) use maraschino cherries + almond flavor + sliced almonds on top.
BettyCrocker.com
Door County Cherry Bars (local style) using fresh cherries or cherry chips.
food.com
Cherry bars with dark chocolate / cherries + chocolate bits: some home bakers drop chocolate chips or chunks into the bars (Reddit cherry almond bar thread)
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Cherry pie bars with cookie crust / crumble topping: Modern Honey’s version uses cookie dough base + crumble or crumbles on top.
Modern Honey
Cherry coconut or cherry oat bars: mixing cherries with coconut or oats in the crumb (as seen in cherry bar recipe lists)
tasteofhome.com
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You can tailor to what you have (fresh cherries, canned, frozen) and how sweet or tart you want.
Tips, Troubleshooting & Advice
Problem Likely Cause Solution / Fix
Filling too runny / bars don’t set Cherry layer had too much juice or insufficient thickener Use cornstarch or reduce liquid; cook the filling a bit longer to evaporate excess moisture; chill bars well before slicing
Top dough too thick or heavy, overwhelming filling Too much dough on top or pressed too firmly Use crumb/drop method for top, not a full sheet; leave some gaps so filling shows
Top browns too fast Oven too hot or top dough thinner Tent with foil mid-bake; lower oven temp a bit
Bars too sweet Too much sugar in dough + filling Reduce one of the sugar components (in dough or filling); use tart cherries to balance
Glaze too runny / melts into bars Too much liquid in glaze Add more powdered sugar or reduce milk; drizzle gently
Bars stick / hard to remove Pan not greased or no lining Use parchment liner or grease sides and bottom well; cool fully before lifting
Crust ends overbake while interior still soft Pan hot edges or uneven heat Use an oven rack in center, rotate pan mid-bake, monitor browning and cover edges if needed
Extra tips:
Chill filling slightly before spreading so it doesn’t liquefy the crust.
Don’t slice too warm — wait till fully cooled so bars hold shape.
Use good cherries / quality filling — if cherries are bland, bars will lack punch.
Cut with a sharp knife; wipe blade between cuts so glaze doesn’t drag.
Serve with whipped cream or vanilla ice cream for extra indulgence.
Storage: keep in airtight container. These bars can last ~3–4 days at room temp in cooler climates; refrigerate if warm.
Would you like me to send you a metric / Morocco‑friendly version of cherry bars, or a lighter / gluten‑free adaptation? I can format it for you right now.
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