Cherry Cobbler Bars
Treat your family to our cherry cobbler bars. With a cake base and topping, cherry filling, and vanilla icing, they’re the perfect dessert!
These cherry cobbler bars are the perfect dessert when you want cobbler flavors in a bar. The recipe makes 20 scrumptious, cherry-filled bars with a cake-like base and topping. A simple drizzled vanilla icing completes the recipe for the perfect finish.
The recipe yields 20 bars, making it ideal for potlucks, gatherings, or a week of sweet snacking. You’ll love how simple they are to assemble — and how quickly they disappear once served!
Why You’ll Love Them
Classic cherry cobbler flavor. All the nostalgic comfort of cobbler, baked into easy-to-serve bars.
Feeds a crowd. This recipe makes 20 generous servings — perfect for sharing.
Easy icing finish. A quick vanilla-almond drizzle adds the perfect sweet touch.
Adaptable. Use your favorite pie filling and customize the flavors to suit the season.
Ingredient Notes
- Unsalted butter – Softened to room temperature for creaming.
- Granulated sugar – Sweetens the batter and helps create a tender crumb.
- Eggs – Four large eggs add richness and structure.
- Vanilla extract – Enhances the cherry and icing flavors.
- Flour – All-purpose flour works well here; measured by weight or spooned and leveled.
- Salt – Table salt helps balance the sweetness.
- Cherry pie filling – Two standard 21-ounce cans provide the fruity center.
- Powdered sugar – Used in the simple icing.
- Almond extract – Adds a subtle bakery-style depth to the icing.
- Milk – Thins the icing to drizzling consistency.
Steps to Make Cherry Cobbler Bars
- Heat the oven to 350°F and grease and flour a 10×15-inch jelly roll pan.
- Beat the butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
- Gradually beat in the flour and salt on low speed until fully incorporated.
- Spread 3 cups of the batter in the prepared pan, smoothing it out to cover the bottom.
- Spoon the cherry pie filling evenly over the batter layer.
- Dollop the remaining batter over the cherry layer, leaving some fruit showing.
- Bake for 30 to 40 minutes, or until the top is lightly golden and set.
- Let the bars cool in the pan on a rack before adding icing.
- Whisk the icing ingredients together, adjusting milk for drizzling consistency, and drizzle over cooled bars.
Tips
- Room temperature butter and eggs ensure a smooth batter and even baking.
- Use a metal jelly roll pan for the best structure and even browning.
- Cool completely before icing to prevent it from melting into the bars.
Recipe Variations
- Use other fillings. Swap in blueberry, apple, peach, or strawberry pie filling for a fun twist.
- Add spice. Cinnamon or nutmeg can be added to the batter for warm notes.
- Citrus icing. Add lemon or orange zest to the icing to brighten the flavor.
Serving Suggestions
- Include them in a dessert platter with brownies and cookies.
- Serve with a dusting of powdered sugar for a simple presentation.
- Pair with coffee or tea for a sweet afternoon treat.
- Add a scoop of vanilla ice cream for a cobbler-meets-sundae experience.
How to Store (and Reheat, if applicable)
Refrigerate: Store cooled bars in an airtight container in the refrigerator for up to 4 days.
Freeze: Wrap individual bars tightly and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
To Reheat: Serve at room temperature or gently warm in the microwave for a few seconds before serving, if desired.
Cherry Cobbler Bars
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar, (396 grams )
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups flour, (382 grams)
- 1 teaspoon salt
- 2 cans cherry pie filling, 21-oz each
Vanilla Icing
- 1 1/2 cups powdered sugar
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 4 tablespoons milk
Instructions
- Oven and Pan Prep: Heat the oven to 350°F and grease and flour a 10-by-15-inch jelly roll pan.
- Make the Cake Base: Combine the butter and granulated sugar in a mixing bowl, then beat with an electric mixer for 3 minutes, or until light and fluffy. Beat the eggs in one at a time, mixing thoroughly after each addition. Add the vanilla and almond extract and beat until blended. With the mixer on low speed, beat in the flour and salt.
- Assemble and Bake: Measure 3 cups of the batter and spread it in the prepared baking pan. Pour the cherries over the base and then spoon dollops of the remaining batter evenly over them.
- Bake for 30 to 40 minutes, or until the batter is set and lightly browned. Transfer to a rack to cool.
- Icing: Combine the icing ingredients. If too thick, add a bit more milk. Drizzle the icing over the cooled cherry cobbler bars. Serve and enjoy!
- Serve: Cut into squares and enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
