Cherry Pie Bars {AKA Cherry Kuchen Bars}

May 12, 2014

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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.

Cherry Pie Bars | Cooking Classy

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.


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5 from 3 votes

Cherry Pie Bars

An irresistible easy to make pie bar treat that's everyone will love!
Servings: 16
Prep25 minutes
Cook35 minutes
Ready in: 1 hour




  • 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 adapted from BHG
Nutrition Facts
Cherry Pie Bars
Amount Per Serving
Calories 387 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 63mg21%
Sodium 136mg6%
Potassium 153mg4%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 29g32%
Protein 4g8%
Vitamin A 534IU11%
Vitamin C 2mg2%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Cherry Pie Bars | Cooking Classy

Cherry Pie Bars | Cooking ClassyCherry Pie Bars | Cooking Classy

Cherry Pie Bars | Cooking Classy

Cherry Pie Bars | Cooking Classy


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  • Lesley

    Sorry for the typos. I need to proof read, haha. Correction: I was wondering if you had any suggestions…

  • 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!

  • 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?

  • 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… ;-)

  • 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.

  • 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.

  • 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

      • 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

  • 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!