Cherry Kuchen Bars

Cherry Kuchen Bars with a buttery soft base, cherry pie filling, and a simple vanilla glaze. An easy dessert bar recipe perfect for sharing.

Buttery, soft bars layered with sweet cherry filling and finished with a simple vanilla glaze, these Cherry Kuchen Bars are the kind of classic bake that never goes out of style. They’re easy to prepare, slice beautifully once cooled, and are perfect for sharing.

This recipe is based on one I’ve made for years, with small adjustments along the way to create the texture and flavour my family prefers. The dough forms both the base and the topping, giving you tender layers with golden peaks and pockets of bubbling cherry throughout.

Baked in a 9 x 13 inch pan, these bars are simple enough for an everyday treat but special enough for gatherings, potlucks, or holidays.

Tips for Best Results

• Start with softened butter: Room temperature butter creams more easily and creates a lighter texture.
• Mix just until combined: Overmixing once the flour is added can make the bars dense.
• Leave a small border around the edges: This helps keep the filling contained while baking.
• Drop the topping dough by spoonfuls: Do not spread it flat. The uneven topping allows the cherries to bubble through and creates the classic look.
• Let the bars cool completely before glazing: This ensures the icing sets neatly instead of melting into the surface.
• Watch for bubbling edges: The filling should bubble slightly at the sides and the top should be lightly golden when done.

Ingredients & Substitutions

• Unsalted butter – provides richness and creates a tender crumb. Margarine or coconut oil can be used for a dairy-free option.
• Granulated sugar – sweetens and helps the dough brown. You may replace part with brown sugar for a slightly deeper flavour.
• Eggs – add structure and moisture. Flax eggs can be used if needed.
• Vanilla extract – enhances both the dough and glaze with warm flavour.
• All-purpose flour – gives the bars structure. A 1:1 gluten-free flour blend works as a substitute.
• Baking powder – helps the dough rise and keeps it light.
• Salt – balances the sweetness and enhances flavour.
• Cherry pie filling – forms the fruit layer. Homemade cherry filling or cooked cherries thickened with sugar and cornstarch can be substituted.
• Icing sugar – creates a smooth glaze. Sifting prevents lumps.
• Milk – thins the glaze to a drizzleable consistency. Any milk works.
• Vanilla extract – adds flavour depth to the icing.

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Cherry Kuchen Bars

Yields: 24 bars | Prep time: 15 minutes | Cook time: 40 to 45 minutes

Ingredients

Dough

• 1 cup unsalted butter, softened
• 1 cup granulated suga
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt

Filling

• 1 can cherry pie filling

Icing

• 1 cup icing sugar
• 2 to 3 tablespoons mil
• ½ teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9 x 13 inch baking pan.
2. Cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
4. In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture and mix just until a soft dough forms.
5. Press just over half of the dough evenly into the prepared pan.
6. Spread the cherry pie filling over the dough, leaving a small border around the edges.
7. Drop spoonfuls of the remaining dough over the filling. Do not spread.
8. Bake for 40 to 45 minutes, until the top is lightly golden and the filling is bubbling.
9. Cool completely in the pan.
10. Whisk together icing sugar, milk, and vanilla. Drizzle over cooled bars.
11. Slice and serve.