Cherry pie bars

Summer cooking doesn’t get much easier.  If you don’t like pitting cherries, a can of cherry pie filling is perfect. I found a recipe similar to this and modified it to suit my taste and needs.  The original recipe makes a jelly pan sized recipe and I don’t need that so I made an 8×8 pan for you.

You’ll need:

40 min.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 1 (20 ounce) can cherry pie filling


  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk
  1. Cream together butter and sugar.
  2. Add eggs and beat well.
  3. Beat in vanilla.
  4. Add flour and salt to the creamed mixture.
  5. Mix until combined.
  6. Spread 1.5 cups batter into a greased 8×8 pan.
  7. Spread with pie filling.
  8. Drop the remaining batter by teaspoonfuls over pie filling.
  9. Bake at 350 for 30 to 35 minutes, or until toothpick comes out clean.
  10. Cool on wire rack.
  11. Combine glaze ingredients, and drizzle over cooled bars.

6 thoughts on “Cherry pie bars

  1. Pingback: Butter Toffee | Domesticated Academic

  2. Pingback: Lime Shortbread Bars | Domesticated Academic

  3. Gosh I made this today and followed the direction exact. Cooked it for 35 min. Toothpick came out clean. Cut into it tonight and the batter is like pudding, done on the bottom and the top is a beautiful golden brown . So disappointed. It actually taste good tho.

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