Cherry Pie Bars {AKA Cherry Kuchen Bars}

05.12.2014

Cherry Pie Bars | Cooking Classy

Cherry. Pie. Bars. Everything I love in one insanely delicious dessert! I’m yet to make a cherry pie, it’s in my future plans (my list is forever long though so we’ll see how soon it comes), but for now I thought these looked just as good as a cherry pie but more modern and simplistic. Bars are the “it” thing you know :). I should start a bakery dedicated to bars. No, really it would just be fun to have a cupcake, cake and cookie bakery one day, but I’m not ready for the work that would take now. Besides, I think I would enjoy blogging and sharing recipes more.

These bars are destined for greatness. Who wouldn’t loves these? And I love the shortcut of the store-bought cherry pie filling. Normally I snub a lot of store bought stuff when it can be homemade, but cherry pie filling, yes from a can, I actually love it. It sort of reminds me of maraschino cherries which I also love.

The flavors of these bars are summer bliss. You get a buttery almond flavored cookie like batter which is topped with that simple yet incredible cherry pie filling, then it’s topped with more dollops of the batter and it’s baked to light golden perfection. But wait, it doesn’t end there. It’s finished with a rich and creamy vanilla almond flavored glaze. Indeed you are going to love these.

Enjoy!

Cherry Pie Bars | Cooking Classy

Cherry Pie Bars | Cooking Classy

Cherry Pie Bars

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: About 16 servings

Cherry Pie Bars

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 3/4 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 1/2 (21 oz) cans cherry pie filling
  • Glaze
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 1/2 - 3 Tbsp half and half

Directions

  • Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish (for thinner bars use a 15 by 10-inch baking dish). In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar until pale and fluffy. Mix in eggs one at a time, then blend in vanilla and almond extracts. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Reserve and set aside 1 1/2 cups batter then spread remaining evenly into prepared baking dish. Top with cherry pie filling spreading into an even layer. Dollop small spoonfuls of the remaining batter evenly over top. Bake in preheated oven about 30 - 37 minutes (near lesser time for 15 by 10 baking dish and greater time for 13 by 9). Remove from oven and allow to cool completely on a wire rack.
  • For the glaze:
  • In a small mixing bowl whisk together all glaze ingredients adding enough half and half to reach desired consistency. Pour into a resealable bag, seal bag and cut a small tip from one corner then drizzle over top of cooled bars. Allow glaze to set (to set it quicker chill in freezer) then cut into squares.
  • Recipe Source: a combination of these two recipes from BHG and Taste of Home
http://www.cookingclassy.com/2014/05/cherry-pie-bars-aka-cherry-kuchen-bars/

Cherry Pie Bars | Cooking Classy

Cherry Pie Bars | Cooking ClassyCherry Pie Bars | Cooking Classy

Cherry Pie Bars | Cooking Classy

Cherry Pie Bars | Cooking Classy

45 comments

  • Averie @ Averie Cooks: I love that they’re bars rather than an actual pie (faster, easier) and that you used canned filling. That’s childhood nostalgic memories for me right there :) Your photos are STUNNING! pinned and love that collage! May 12, 2014 at 10:56am Reply

    • Jaclyn: Thanks for the compliment Averie! I’m glad you think so because I felt like I stared at them for hour trying to decide if I made them too bright or not :). Thanks for pinning too! May 12, 2014 at 9:56pm Reply

  • Matt Robinson: How absolutely perfect are these for summer? Love the flavoring of these bars, I could literally eat the entire batch! May 12, 2014 at 10:59am Reply

  • Jessica @ Portuguese Girl Cooks: I’m not usually a fan of canned stuff either, but I would definitely make an exception for these. :) May 12, 2014 at 1:23pm Reply

  • Ilona @ Ilona’s Passion: Delicious, I love cherries. I will make these bars soon! May 12, 2014 at 1:32pm Reply

  • sally @ sallys baking addiction: These are one of my favorite desserts of all time – yours look incredible Jaclyn! May 12, 2014 at 4:33pm Reply

    • Jaclyn: Thanks so much Sally! May 12, 2014 at 9:54pm Reply

  • Laura (Tutti Dolci): These are such pretty bars, the colors just pop! I’d love a bakery dedicated to bars – they are one of my favorite treats! :) May 12, 2014 at 10:20pm Reply

    • Jaclyn: Thanks Laura! And you are the bar queen, every bar you post has my mouth watering :). May 13, 2014 at 8:43am Reply

  • Chloe @ foodlikecake: I love these! So pretty and yummy! May 13, 2014 at 3:37am Reply

  • Dorothy @ Crazy for Crust: Oh my gosh, these are gorgeous! I love that topping and crust. Pinned! May 13, 2014 at 6:53am Reply

    • Jaclyn: Thanks for the compliment Dorothy and thanks for sharing! May 13, 2014 at 8:28am Reply

  • Mary D: LOVE your blog, love your recipes :) May 13, 2014 at 7:56am Reply

    • Jaclyn: I’m so happy to hear that Mary! Thanks for letting me know :)! May 13, 2014 at 8:28am Reply

  • Alyssa {Cake, Crust, and Sugar Dust}: These bars are like the perfect summer party dessert! Such a crowd pleaser, and totally beautiful! Love the photos! May 14, 2014 at 9:01am Reply

  • Hannah: I made these bars last night and everyone at work freaked out at how amazing they were. I’d like to make more using different types of pie filling. Are there any that you would suggest in particular? I feel like the almond extract really complements the cherries, so I’m wondering if other pie fillings will taste just as amazing. Thanks – your recipes are the best! May 16, 2014 at 4:43pm Reply

    • Jaclyn: I’m so glad you liked these Hannah! I think a blueberry pie filling would be amazing and then swapping out the almond extract for some lemon zest. I too want to try more variations because they are not only easy but so good! May 30, 2014 at 6:24pm Reply

  • Elena: So yummy May 18, 2014 at 8:36pm Reply

  • Wendy, A Day in the Life on the Farm: These sound delicious. I am glad I found them on Pinterest. I am definitely putting them on my to make list and will, of course, credit you and your blog on my blog. I think I will nose around your blog a bit more now. Have a good day. May 19, 2014 at 3:05pm Reply

  • Lindsay: Hi! I made these bars tonight for the first time and they are delish! But mine came out more like a cake; what did I do wrong? :) May 22, 2014 at 10:05pm Reply

    • Jaclyn: You probably didn’t do anything wrong, they are somewhat cake like. Mostly like a cookie bar, but a tad bit cakey. If you want it less fluffy, I just wouldn’t whip the butter and sugar until pale and fluffy, instead just blend them until combined and that should help. Also leave out the baking powder and that should help give the texture you’re looking for. June 22, 2014 at 10:40pm Reply

  • Cherry Pie Bars | A Lovely Living: […]  Here’s the recipe that I found thanks to Cooking Classy, here. […] May 28, 2014 at 5:15am Reply

  • Clara: I love these! My mom and now I has always made these bars, she calls it Fruit Swirl Coffeecake though, and they’re actually really nice with any flavour pie filling or even jam! I actually just made them this week, everyone loves them! :) May 30, 2014 at 12:56pm Reply

  • Judy Hardy: I made sense last weekend, they were a huge hit. I will keep this as one of my families favorites. May 31, 2014 at 6:59am Reply

    • Jaclyn: So great to hear, thanks Judy! June 19, 2014 at 11:07pm Reply

  • stephanie: Oh this looks wonderful! I love everything about it and hope to make it soon. Would a (untraditional) streusel topping be not *as* good? My elderly neighbor loves a streusel, but I am not sure if your original recipe should be tinkered with! June 3, 2014 at 8:33am Reply

    • Jaclyn: I think you could add a streusel if you’d like, I prefer them as they are but a streusel might be good too. I might just replace the top layer with a streusel instead though so there isn’t too much of just the base vs the filling and I’d keep the glaze of course :). June 4, 2014 at 9:42am Reply

  • Cherry Kuchen Bars · Kitty's Kitchen Kitty's Kitchen: […] qui […] June 3, 2014 at 10:31pm Reply

  • Cherry Pie Bars I Heart Nap Time | I Heart Nap Time – Easy recipes, DIY crafts, Homemaking: […] adapted from Cooking Classy […] June 12, 2014 at 1:54am Reply

  • Kevin | keviniscooking: Jaclyn these look amazing! Cherry is second to strawberries to me for a summer fruit dessert and these look perfection. Sweet, bright cherries and that batter topping reminds me of dumplings! Topping it off with the glaze sounds like a great summer dessert. Your images are beautiful, too. June 14, 2014 at 1:11pm Reply

  • Stephanie: Just made these and they are a hit!! Do I need to refrigerate them? June 27, 2014 at 5:17pm Reply

    • Jaclyn: I did with mine, they probably don’t need to be but I like to with stuff like so. I’m so glad they were a hit :)! June 27, 2014 at 7:57pm Reply

  • Erin: Can this recipe be made without an electronic stand mixer? July 2, 2014 at 6:13am Reply

  • Erin: Did anyone attempt to make these with no electronic stand mixer? How did they turn out? July 2, 2014 at 6:58am Reply

    • mike: an electric hand mixer worked fine… July 2, 2014 at 2:50pm Reply

  • Anna: could you use fresh cherries instead of pie filling? July 2, 2014 at 8:25am Reply

    • Jaclyn: I think you’d be fine to use a homemade cherry pie filling but I wouldn’t use just cherries or it likely wouldn’t be sweet/flavorful enough. July 14, 2014 at 10:45pm Reply

  • Tricia Seymour: Made these tonight but wondering how should they be stored? Can they be left out or should they go in the fridge bc the icing had half and half? Thoughts? July 2, 2014 at 8:07pm Reply

    • Jaclyn: I just store them in the fridge then bring them to room temp before serving. That’s just what I’d recommend not sure if it’s a must. July 2, 2014 at 9:04pm Reply

  • Cassie: How important is the almond extract? I am allergic to almonds and would rather not risk it, can I substitute something perhaps? July 3, 2014 at 10:48pm Reply

    • Jaclyn: You could just leave it out. I hope you love them! July 4, 2014 at 9:59am Reply

  • Karen: Made these last night for a bake sale at work today and when I sliced into them this morning the base was too mushy to get out of the pan.

    I have a convection oven and baked for the max time. Not quite sure what I did wrong. Any thoughts ?? July 16, 2014 at 2:23pm Reply

    • Jaclyn: It just sounds like they were under-baked. Have you had any problems with things not fully baking in the past? If you were to do them again I’d just bake them longer than you did last time. Sorry that happened though! July 17, 2014 at 7:59pm Reply

Add your comment:

Copyright 2014 Cooking Classy
Design by cre8d