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Almond Chocolate Cherry Pie Bars

These Almond Chocolate Cherry Pie Bars layer a tender crust, gooey cherry filling, chocolate chips, and almond crumble topping. Sweet, slightly tart, and indulgent—like pie you can hold in your hand.
Prep Time20 minutes
Cook Time35 minutes
Cooling Time30 minutes
Total Time1 hour 25 minutes
Servings: 15

Ingredients

For the Crust:

  • ½ cup unsalted butter softened
  • 1¼ cups all‑purpose flour
  • ¼ teaspoon salt
  • ¼ cup sliced almonds
  • ¼ cup granulated sugar

For the Filling:

  • Cherry pie filling one standard can
  • ½ cup mini chocolate chips

For the Crumble Topping:

  • ½ cup unsalted butter softened
  • 1 cup all‑purpose flour
  • ¼ teaspoon salt
  • ½ cup sugar
  • 1 cup sliced almonds
  • ½ cup quick cooking oats

Instructions

  • Preheat oven to 350°F (≈175°C). Line a 9×13‑inch baking pan with foil or parchment paper; spray or grease lightly.
  • In a large bowl, combine butter, flour, salt, sugar, and sliced almonds for the crust. Mix (electric hand mixer helps) until crumbly; press evenly into bottom of pan. Bake for 15 minutes, until crust edges just begin to color.
  • While crust bakes, in same bowl mix together the crumble topping ingredients (butter, flour, sugar, salt, almonds, oats) until crumbly.
  • After first bake, remove crust from oven. Spread the cherry pie filling in an even layer over crust, sprinkle in mini chocolate chips.
  • Distribute the crumble mixture evenly over filling; press gently to help it adhere.
  • Bake again for 20‑25 minutes until topping is golden brown and edges bubbling slightly.
  • Remove from oven and allow to cool completely in pan. Then use foil or parchment to lift bars out, cut into squares.
  • Serve plain or with whipped cream or ice cream as desired. Store in an airtight container in the refrigerator for up to 3 days.

Notes

  • Press the crumble gently over the filling so it adheres but doesn’t compress too much.
  • Baking until the very edges bubble slightly helps ensure filling is heated through.
  • Let bars cool fully before cutting for clean edges.
  • If topping starts browning too fast, loosely tent foil.
  • For extra almond flavor, lightly toast the sliced almonds before adding to the crumble.