Cherry Pie Bars {AKA Cherry Kuchen Bars}


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.

Cherry Pie Bars | Cooking Classy

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.



Cherry Pie Bars | Cooking Classy

Cherry Pie Bars | Cooking Classy


Cherry Pie Bars

Yield: About 16 servings

Prep Time: 25 minutes
Cook Time: 35 minutes


  • 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


  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 1/2 - 3 Tbsp half and half


  1. 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.
  2. For the glaze:
  3. 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.
  4. Recipe Source: a combination of these two recipes from BHG and Taste of Home

Cherry Pie Bars | Cooking Classy

Cherry Pie Bars | Cooking ClassyCherry Pie Bars | Cooking Classy

Cherry Pie Bars | Cooking Classy

Cherry Pie Bars | Cooking Classy


  • 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

    • Laura: Omg, my two favorite cooking bloggers talk to each other! I don’t know why this makes me very happy haha May 2, 2018 at 12:45pm Reply

      • Jaclyn: LOL Averie is the best! We talk all the time. ;) May 2, 2018 at 2:54pm 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

      • Momama: I’d say leave an egg out. Less egg will make it more like cookies. November 25, 2016 at 1:36pm 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

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  • 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

      • Courtney: We made them with our fresh cherries several times (we have an orchard). We made them into pie filling using sugar and cornstarch and they were even better than canned pie filling! Delicious! Thank you December 21, 2015 at 3:27pm 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

    • Tricia: I found they get a little mushy when they’ve been in the fridge. Did you store in the fridge? I might try them again and leave them out. Even though they have half and half, I think it would be ok because homemade frosting usually has cream and I’ve left that out without issues. October 1, 2014 at 9:40am Reply

      • Jaclyn: I did store mine in the fridge, my guess was that they’d absorb more liquid if left at room temp. The best thing may be to freeze them to prevent that if you want them to last longer than the day? Who knows, wish I could say for sure. November 4, 2014 at 10:50pm Reply

  • Ginny: Thank you for the pictures. A picture is worth a thousand words! Nice to know how to make these pretty. July 19, 2014 at 6:33pm Reply

  • Pam: I made these but…. my husband is not a big cherry person so I changed it to apple pie filling ( extra cinnamon added ) instead of almond ( also not a fan of ) just a good vanilla extract! I sear I saw sparks fly off his glass plate! Big hit!! October 6, 2014 at 1:33pm Reply

    • Jaclyn: I’ve been wanting to try these will a different filling, I’m happy to hear it works well! Thanks for your review Pam! October 6, 2014 at 4:25pm Reply

  • Sheridan: I usually don’t comment in things like this but I just have to say that I found this recipe on Pinterest and just had to try them. I decided to just make cherry but then I thought “what if I try blueberry?!” So, I made both. Haha. And they were a hit! The blueberry worked out really well! And tasted delicious! I will definitely be making them again. I might try blackberry for my husband because they’re his favorite. October 30, 2014 at 2:43am Reply

  • Lesley: Will it matter if I use salted butter instead of unsalted butter? Should I cut back on the amount of salt I add? October 30, 2014 at 7:21pm Reply

    • Jaclyn: Yes salted would be fine, generally they say about 1/2 cup of butter has about 1/4 tsp of salt so I’d cut back accordingly. November 27, 2014 at 12:51am Reply

  • Carissa @ Domestic Dreamboat: I just made these for the first time for my library’s bake sale…that is if they make it there. They are so yummy! I love cherry pie filling! November 21, 2014 at 12:41pm Reply

  • Sheryl: Does anyone have a favorite brand of cherry pie filling? The ones I have tried seem to be mostly gel with a couple of cherries.
    Sheryl November 22, 2014 at 9:34am Reply

  • Adilene: So I did this today, & I have to say it’s one of the best desserts I’ve tasted! My family is huge on sweets so I doubled the glaze recipe. But these are amazing!! Super easy & melt in your mouth goodness. Didn’t expect them to be that delicious, even the little ones were going for seconds which is always a good sign! February 7, 2015 at 9:54pm Reply

    • Jaclyn: I’m so glad you and your family liked them Adilene! February 8, 2015 at 7:02pm Reply

  • Diane: I bake mine in a 9 x13″ pan for 45 min. and they were perfect. Crust was golden and not mushy. February 15, 2015 at 2:56pm Reply

  • Jessica: I swapped out the flour for Namaste Gluten Free Perfect Flour blend. HOLY. COW! These are awesome!!! I plan to make and just not tell anyone I made them gluten free! Next stop: Blueberry! March 4, 2015 at 4:17pm Reply

  • Andrea: Hi there
    Really want to try this recipe but am not able to find cherry pie filling (I live in Spain), do you have a recipe for cherry pie filling or any suggestions as to how I could make it?
    Thanks April 13, 2015 at 2:53pm Reply

  • Ally: Did you base this off anything? Because I’ve been basically making these since I was 10 yrs old. My mother made them, and my grandmother also. May 15, 2015 at 12:53am Reply

    • Jaclyn: Yes the two links listed at the bottom of the recipe. May 15, 2015 at 11:01pm Reply

  • Patty: I made these today. I didn’t have cherry pie filling so I made my own. Turned out great! Very Tasty!! May 17, 2015 at 11:48am Reply

  • Charity: I’m not one to normally comment but these bars were just so delicious it prompted me to. I made these for my family last night and they were a big hit. Thank you for the recipe. I enjoy your site so much!! :) May 27, 2015 at 12:57pm Reply

    • Jaclyn: I’m so glad your family liked these bars Charity! And I’m so happy to hear you’re enjoying my site, thanks for letting me know! May 27, 2015 at 6:09pm Reply

  • Kristina: Does this need to be refrigerated after making for storing it? November 25, 2015 at 3:42pm Reply

  • Cherry Pie Bars – Stacey’s Recipes: […] *recipe originally from Cooking Classy […] January 19, 2016 at 6:57pm Reply

  • Hayley: These bars look delicious! I was wondering if I could use a shortbread cookie mix that I have lying around? Thanks! February 13, 2016 at 6:06pm Reply

  • Elle: I want to make these so badly!! But I’m out of butter. Could I substitute cooking oil or would that ruin it? March 8, 2016 at 3:54pm Reply

    • Jaclyn: I wouldn’t recommend anything but the butter here, sorry. March 9, 2016 at 11:46am Reply

  • Amber: I made these for my husband’s and my 4th anniversary. Yay for us :) I actually did substitute coconut oil for some of the butter and it turned out great! I love cherry pie filling! Yummy! April 15, 2016 at 11:40am Reply

  • Madison Riddle: Made these yesterday! They were delicious! April 24, 2016 at 8:56am Reply

  • Maria Avalos: I just made these tonight and they came out great! I don’t like almond extract so I instead made the glaze with lemon extract and it was sooo good. I read from a previous comment that these came out more cake like which is what I wanted. I even waited 20 minutes before I baked them so that they could raise even more and they came out very fluffy and high even using a 15×10. I can’t wait to use this recipe with other fruit!! May 19, 2016 at 11:05pm Reply

  • Adrina: I have just made these with a slight variation. I put them in individual servings in cupcake papers for a bake sale. I used pie filling from Aldi so there is no die, sadly this means they are less pretty, but my son can eat them! :) So yummy, almost european, the fruit is the sweetness I love them! I am going to put almonds on a few of them! June 18, 2016 at 6:50pm Reply

  • Cindy: I love these i make them.every weekend. I have made cherry pie, raspberry, cherry pie cheese cake version, raspberry coconut i swamp almond extract for coconut extract in the one with coconut and everyone loves them December 2, 2016 at 8:18pm Reply

    • Jaclyn: I’m happy to hear you’ve enjoyed the recipe Cindy! December 3, 2016 at 8:23am Reply

      • Cindy: This recipe is so easy with a very big payoff of extremely happy people who think this is the best thing they have ever eaten. I have been asked to give these as gifts this year for presents so i am making all the versions plus adding a pumpkin cheesecake version to give December 3, 2016 at 10:01am Reply

        • Jaclyn: So glad they loved them Cindy! December 7, 2016 at 1:08pm Reply

  • Momamma: These are pretty good but they are really sweet. Now, I LOVE sweets and I NEVER dis sugar. But, I might trying to leave something out. It might be the almond flavoring in the icing. I’m gonna make them again but either reduce some sugar or leave the almond out of the icing. December 6, 2016 at 1:26pm Reply

  • Momamma: Sooooo, I just made these again!! First, this is an awesome recipe!! Because I thought they were very sweet and someone else wanted them more cookie-like, here’s what I did. I left 1/4 Cup of sugar and 1 egg out of the dough. I added about 1 and 1/2 teaspoons oil because the dough was dry. Water could be used as well. For the icing I left the almond flavoring out. I also only used about half of the icing on top. They turned out just fine and just as good!! This is a fairly flexible recipe. More tweaking could probably be done to lessen the sweetness but I just try changes in small increments. December 7, 2016 at 3:50pm Reply

    • Jaclyn: Great suggestions – thanks for reporting back! December 13, 2016 at 2:49pm Reply

  • Alissa: These are so dangerous! Made some for my family and ended up being forced to make two more batches for mother-in-laws work xmas party. Proceed at your own risk… ;-) December 23, 2016 at 12:29pm Reply

    • Jaclyn: Ha ha yes I agree – dangerously good! December 23, 2016 at 2:32pm Reply

  • Carly Schuette: Would 1 can of cherries be okay? I used 2 and thought it made it kind of soupy. Or is that how it’s supposed to be? December 24, 2016 at 3:53pm Reply

  • Lesley: I love these! I have made these several times and they are always a big hit. My dads bday is coming up and he loves cherry pie and he also love chocolate, so I can as wondering ignore you have any suggestions to how I could maybe encorporate chocolate into this recipe? I’m not sure how it would work with almond extract… any suggestions would be greatly appreciated! Thank you! January 17, 2017 at 8:27pm Reply

  • Lesley: Sorry for the typos. I need to proof read, haha. Correction: I was wondering if you had any suggestions… January 17, 2017 at 8:31pm Reply

  • Luce: Can you use fresh picked cherries, or would you have to turn the cherries into a thick filling first? June 9, 2017 at 2:32pm Reply

    • Jaclyn: Yes you’d have to make the cherries into a pie filling first. It would be delicious though. June 10, 2017 at 12:27am Reply

  • Michael L Walker: Ok so just start out I really like this bar! I live in Oklahoma not that sure make a woohoo lol. I had to add 2 eggs and half a stick more of butter to get my dough come together. But would have to say that I love this dessert December 12, 2017 at 9:47am Reply

  • cherry pie bars (kuchen bars): […] adapted from Cooking Classy […] March 4, 2018 at 11:48am Reply

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