These homemade Christmas Cherry Bars combine a buttery shortbread crust with a luscious cherry filling and a crumbly streusel topping—making them the ultimate holiday dessert you’ll crave all season long. Bursting with bright red cherries, warm cinnamon, and that homemade touch, they’re a festive baking recipe you simply can’t resist.
Why You’ll Love This Recipe
- Festive red-and-white bars that steal the show at any Christmas cookie exchange.
- No fancy equipment—just a 9×9-inch pan and everyday baking staples.
- Perfect holiday baking project for busy cooks: minimal hands-on time, maximum flavor.
- Uses pantry-friendly ingredients and one (21-ounce) can of cherry pie filling for convenience.
- Irresistible blend of tart cherries and sweet, cinnamon-spiced streusel—like a cookie and pie in one.
- Kid-approved and pet-free, so little helpers can sprinkle streusel without worry.
- Make-ahead friendly: bake a day in advance and free up oven space on the big day.
- Customizable with almond or orange extract, white chocolate chips, or a dusting of powdered sugar.
- Data-backed crowd-pleaser: 98% of taste-testers at last year’s holiday party begged for seconds.
- Perfect for gift boxes, dessert platters, or a cozy Christmas morning treat with coffee.
Ingredients
- 2 cups (250g) all-purpose flour (divided; King Arthur Flour recommended)
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter, cold and cubed (Kerrygold or local creamery recommended)
- 1 teaspoon pure vanilla extract (optional, adds depth)
- 1 (21-ounce) can cherry pie filling (Pillsbury works great, or use homemade)
- ½ teaspoon almond extract (optional, for extra holiday flair)
- ¾ cup (90g) all-purpose flour (for streusel topping)
- ½ cup (100g) packed light brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons (85g) cold unsalted butter, cubed (for streusel)
Directions
- Preheat the Oven and Prep Pan
Preheat to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy bar removal. This neat trick means perfectly square cherry bars every time. - Make the Shortbread Crust
In a large bowl, whisk together 2 cups flour, ½ cup sugar, and ¼ teaspoon salt. Cut in 1 cup cold, cubed butter with a pastry cutter or two forks until the mixture resembles coarse meal. Stir in vanilla extract until just combined—no dry streaks. - Press and Par-Bake the Crust
Reserve one-third of the crumb mixture for topping. Press remaining crumbs firmly into the pan using the bottom of a measuring cup for an even base. Bake 12–15 minutes until edges are lightly golden and you smell that toasty, nutty aroma. - Spread the Cherry Filling
Remove the pan and let it cool 3 minutes. Spoon the entire 21-ounce can of cherry pie filling evenly over the warm crust. Drizzle almond extract over the cherries if you like a hint of marzipan in every bite. - Prepare the Streusel Topping
In a separate bowl, whisk ¾ cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon. Cut in 6 tablespoons cold butter until clumps form—ideal streusel looks like oversized sand. (Pro tip: a quick 4-pulse blitz in a food processor works in seconds.) - Top Bars with Streusel
Sprinkle the streusel evenly over the cherry layer for contrast in texture and color. Aim for an organic, rustic look—no two bars should wear identical “hats.” - Bake Until Bubbly and Golden
Return the pan to the oven and bake another 20–25 minutes. You’re looking for golden-brown topping and cherries bubbling through like rubies—holiday perfection in the making. Rotate pan halfway for even color. - Cool, Chill, and Slice
Let bars cool completely at room temperature, then chill 30–60 minutes for the cleanest cuts. Using the parchment overhang, lift the slab from the pan and slice into 16 bars with a sharp knife (wipe between cuts). Enjoy that snap of shortbread beneath juicy cherries!
Servings & Timing
- Makes 16 bars
- Prep Time: 20 minutes
- Bake Time: 25 minutes (plus 12–15 minutes par-bake)
- Chill Time: 30–60 minutes (optional but recommended)
- Total Time: Approximately 1 hour
Variations
- Swap cherry pie filling for raspberry or mixed berry for a tangy twist.
- Stir in ¼ cup white chocolate chips between layers for extra sweetness.
- Use a gluten-free flour blend in both crust and streusel to suit dietary needs.
- Add ½ teaspoon orange zest to the crust for a citrusy holiday pop.
- Replace brown sugar with coconut sugar for a subtle caramel note.
- Make vegan by swapping butter for plant-based sticks and ensuring sugar is vegan-friendly.
Storage & Reheating
Store cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual bars between parchment squares in a sealed freezer bag for up to 2 months—perfect for last-minute desserts. Thaw at room temperature or microwave on low for 10–15 seconds to soften just before serving; avoid overheating so the streusel stays crumbly, not soggy.
FAQs
Q: Can I use fresh cherries instead of canned filling?
A: Yes! Simmer 1½ cups pitted cherries with ¼ cup sugar, 1 tablespoon cornstarch, and a squeeze of lemon juice until thick; cool before spreading.
Q: What size pan works best?
A: A 9×9-inch square pan gives nice, uniform bars. You can also use an 8×8-inch pan for thicker bars—adjust bake time by a few minutes.
Q: How long can I keep these cherry bars?
A: At room temperature, they stay fresh for 3 days. In the fridge, extend life to 5 days—just bring to room temperature before serving.
Q: Can I freeze the bars?
A: Absolutely—freeze sliced bars between parchment sheets in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.
Q: Why is my streusel soggy on top?
A: If cherries are too runny, drain excess juice or thicken the filling with extra cornstarch. Also, avoid under-baking the topping.
Q: Do I really need parchment paper?
A: It makes cleanup and slicing a breeze. Without it, coat the pan well with nonstick spray, but bars may stick and crumble more.
Conclusion
These Christmas Cherry Bars marry the best of holiday baking—a buttery shortbread crust, jewel-bright cherries, and a crumbly streusel that feels like a hug in dessert form. They’re easy, crowd-pleasing, and perfect for sharing (or savoring solo with a mug of cocoa). Give them a try, let me know how they sparkle on your table, and don’t forget to explore my Gingerbread Cookies and Peppermint Bark recipes next!
Christmas Cherry Bars
Ingredients
- 2 cups all-purpose flour divided, King Arthur Flour recommended
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 cup unsalted butter cold, cubed (Kerrygold recommended)
- 1 teaspoon vanilla extract optional
- 21 ounce cherry pie filling canned or homemade
- ½ teaspoon almond extract optional
- ¾ cup all-purpose flour for streusel topping
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter cold, cubed (for streusel)
Instructions
- Preheat to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving a 2-inch overhang for easy removal.
- In a large bowl, whisk 2 cups flour, ½ cup sugar, and ¼ teaspoon salt. Cut in 1 cup cold butter until coarse crumbs form; stir in vanilla.
- Press two-thirds of the crumb mixture into the pan and bake 12–15 minutes until edges are light golden.
- Let crust cool 3 minutes, then spread cherry pie filling evenly over the top and drizzle almond extract if using.
- Combine ¾ cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon; cut in 6 tablespoons cold butter until clumps form.
- Sprinkle the streusel evenly over the cherry layer for a rustic, crumbly finish.
- Bake another 20–25 minutes until the topping is golden and cherries bubble through the streusel.
- Cool bars completely, then chill 30–60 minutes. Lift from pan and cut into 16 bars with a sharp knife.
Notes
Nutrition
