These Cherry Pie Bars are the perfect way to use up fresh cherries. Part cookie, part juicy cherries and part heaven. Great party food!
Original post: July 2018 | Updated: June 2021
Why This Recipe Works
I was chatting with a friend recently who told me that she didn’t like baking with fruit. Whaaa?! That’s like telling me that gooey marshmallows don’t go well with chocolate and graham crackers. Fruit and baked goods create the sweetest of flavor combinations and I could dream up about a million ways to make that sweet magic happen.
This is why I get so giddy when fruit is bulging from the produce section. It is impossible to resist juicy bing cherries when they’re ripe and begging to be brought back to my home. I always say yes. Even if I do not have a plan.
I’ve recently made Cherry Pie Cookies (from Cookie Remix) and I’ve made Pan-Fried Brie with Cherries and also Cherry Almond Cheesecake. All of the above are out-of-this-world yummy, but I use canned pie filling for all.
After being seduced by bing cherries at the store, I quickly formulated a cherry plan and threw this batch of Cherry Bars together. My boys and I were like barnyard animals standing at a trough with these beautiful babies. Make these for your next gathering and you’ll be the star of the show! These. Are. Delicious.
Recipe Ingredients
Cherries – Frozen cherries are an ok replacement for fresh, but fresh is best.
Butter – Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, personally believe that there is no such thing as “over-salting.”
I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, keep in mind that you may need to add a bit extra salt to the recipe!
Glaze – Create a simple icing to drizzle over the top, as directed in the recipe card.
Here’s How To Prepare A Simple Icing – Watch This Quick Video!
How To Make Cherry Pie Bars
Step 1
Preheat oven to 350 degrees F. Coat a 9×13 pan with cooking spray and set aside. In a small bowl, combine the chopped cherries and 1/2 cup sugar. Mix well and set aside.
Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, 1 cup granulated sugar, eggs and almond extract and beat on medium speed until creamy and free of lumps.
Step 2
In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
Using your fingers, press approximately half of the dough into the bottom of the prepared pan and bake in the preheated oven for 8 minutes. Remove from the oven and top with the cherry mixture.
Drop the remaining dough in clumps over the top and bake for an addition 25-30 minutes, or until cherries are bubbling and the dough is golden brown. Let cool.
Step 3
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioner’s sugar and milk. Beat on medium speed until smooth. Scrape the sides of the bowl if necessary. Drizzle the glaze over the bars, cut into squares and serve!
Recipe Notes
- Store these bars in the fridge for up to 5 days for best results.
FAQ About Cherries
Cherries are low in calories and packed with vitamins, minerals and nutrients, making them a healthy food to enjoy. They are also high in fiber.
Cherries are not berries. They fall into the category known as a drupe, which includes fruit that contains a single seed surrounded by a hard shell.
Cherries are only considered to be keto-friendly when eaten in moderation. One cup of cherries contains 22 grams of carbs.
Cherries are moderately acidic, with a pH of 3.2-4.0.
Bing and Rainier cherries are in season from May to August. Sour or tart cherries are in season during the middle of June in warmer climates and as late as July and August in colder regions.
Related Recipes
Cherry Pie Bars Recipe
Ingredients
FILLING
- 3 cups fresh Bing cherries pitted and chopped
- 1/2 cup granulated sugar
DOUGH
- 1 cup butter softened (2 sticks)
- 1 cup granulated sugar
- 2 eggs
- 1 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
GLAZE
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 350 degrees F. Coat a 9×13 pan with cooking spray and set aside. In a small bowl, combine the chopped cherries and 1/2 cup sugar. Mix well and set aside.
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, 1 cup granulated sugar, eggs and almond extract and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined.
- Using your fingers, press approximately half of the dough into the bottom of the prepared pan and bake in the preheated oven for 8 minutes. Remove from the oven and top with the cherry mixture. Drop the remaining dough in clumps over the top and bake for an addition 25-30 minutes, or until cherries are bubbling and the dough is golden brown. Let cool.
- Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioner’s sugar and milk. Beat on medium speed until smooth. Scrape the sides of the bowl if necessary. Drizzle the glaze over the bars, cut into squares and serve!
Notes
- Store these bars in the fridge for up to 5 days for best results.
Not good
Well thank you for your input Aaron. Enjoy your fresh cherries!
Tasty bars. I think the next time I make them, I will use tart cherries instead of sweet cherries in the hopes of reducing the sweetness. I made 1/2 of the recipe in an 8″ x 8″ pan for the 2 of us.
That’s a good suggestion! I definitely don’t mind the sweetness but I could see those being amazing too with the tart ones. Thanks for sharing!
I was surprised there were no reviews for this recipe, I was anxious to try it without reading a review, but I am very happy to say I did! They are delicious, easy to make once you pit the cherries. I made half of a recipe in an 8 x 8 pan, and they were perfectly cooked. Great way to use all of those bing cherries you buy when they are 1.99 a pound!
That’s so true – cherries are perfect right now for this recipe. I’m glad you shared your experience because this is such an amazing dessert.
Does this mean 3 cups of whole cherries or 3 cups of pitted & sliced cherries?
Lori, 3 cups fresh Bing cherries pitted and chopped should be added to the crust. Thank you!
Amazing! I love everything about this! Thanks for sharing.
I know, right? They are so good. Glad you liked them!