Christmas Cherry Bars
These Christmas Cherry Bars are buttery, jammy dessert bars with a soft cookie base, sweet-tart cherry filling, and a golden crumb and almond topping. They slice cleanly, freeze well, and are perfect for holiday cookie trays, potlucks, and gifting.
Ingredients
- 1 cup unsalted butter softened (2 sticks / 226 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup light brown sugar packed (100 g)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour spooned and leveled (300 g)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt or table salt
- 1/2 cup sliced almonds for topping, optional but recommended
- 1 can cherry pie filling 21 oz / about 595 g, OR use cherry jam/preserves instead
- 1 1/2 cups cherry jam or cherry preserves about 450 g, alternative to pie filling
- 1/4 cup maraschino cherries finely chopped, optional
- 1/2 cup white chocolate chips for optional drizzle after baking
- nonstick cooking spray for greasing the pan
- parchment paper to line a 9×13-inch pan
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly spray the parchment and exposed sides of the pan with nonstick cooking spray.nonstick cooking spray, parchment paper
- In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2–3 minutes with a hand mixer on medium speed. If mixing by hand, use a sturdy wooden spoon and mix until well combined and slightly creamy.1 cup unsalted butter, 1 cup granulated sugar, 1/2 cup light brown sugar
- Beat in the eggs one at a time until fully incorporated. Add the vanilla extract and almond extract and mix until smooth and slightly thick.2 large eggs, 2 teaspoons pure vanilla extract, 1 teaspoon almond extract
- In a separate bowl, whisk together the flour, baking powder, and salt until well blended.2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Add the dry ingredients to the butter mixture in two additions, mixing on low speed or by hand just until combined after each addition. The dough should be thick and slightly sticky, similar to a soft cookie dough.2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Transfer about 2/3 of the dough to the prepared pan, leaving the remaining 1/3 in the bowl for the crumb topping. Press the dough evenly into the bottom of the pan, making sure to press it into the corners for a uniform base.
- Bake the crust for 10 minutes. It will not look fully baked yet; it should appear slightly puffed but still pale. Remove from the oven and leave the oven on.
- While the crust par-bakes, gently stir the cherry pie filling in a bowl to loosen it, or stir the cherry jam/preserves until spreadable. If using, fold in the finely chopped maraschino cherries.1 can cherry pie filling, 1 1/2 cups cherry jam or cherry preserves, 1/4 cup maraschino cherries
- Spread the cherry pie filling OR cherry jam evenly over the hot par-baked crust, all the way to the edges, creating an even layer so each bar gets plenty of cherry.1 can cherry pie filling, 1 1/2 cups cherry jam or cherry preserves
- Break the remaining dough into small clumps with your fingers and scatter them evenly over the cherry layer, allowing some of the cherries to peek through. Sprinkle the sliced almonds evenly over the top.1/2 cup sliced almonds
- Return the pan to the oven and bake for 25–30 minutes, or until the top is lightly golden and the edges are set. The center should look just set and not jiggly. Start checking around 23–24 minutes, as ovens vary.
- Place the pan on a wire rack and let the bars cool completely for at least 2 hours. This allows the cherry layer to firm up so the bars slice cleanly.
- If desired, melt the white chocolate chips in a microwave-safe bowl in 15-second bursts, stirring between each, until smooth. Drizzle the melted white chocolate over the cooled bars and let it set.1/2 cup white chocolate chips
- Use the parchment overhang to lift the cooled slab out of the pan. Place on a cutting board and slice into 18 larger bars or up to 24 smaller squares, wiping the knife between cuts for the neatest edges. Serve at room temperature.
Notes
SERVINGS & TIMING: Yield: about 18–24 bars, depending on how large you slice them. Prep Time: about 20 minutes. Par-bake + Bake Time: 35–40 minutes total. Cooling Time: about 2 hours. Total Time: about 3 hours, mostly hands-off while cooling.
VARIATIONS:
- Triple-Cherry Bars: Use cherry pie filling and add a handful of chopped dried cherries to the filling.
- Chocolate-Cherry Cookie Bars: Stir 1/2 cup mini chocolate chips into the dough and drizzle the baked, cooled bars with melted dark chocolate instead of or in addition to white chocolate.
- Glazed Cherry Almond Bars: Skip the white chocolate and drizzle the cooled bars with an almond glaze (powdered sugar, milk, and a little almond extract).
- Mixed Berry Holiday Bars: Substitute mixed berry jam for the cherry filling.
- Gluten-Friendly Version: Use a cup-for-cup gluten-free baking blend and ensure your fillings are gluten-free; bars will be slightly more delicate.
- Orange-Kissed Bars: Add 1 teaspoon orange zest to the dough for a citrusy holiday note. STORAGE & REHEATING:
- Room Temperature: Store in an airtight container for up to 2 days, layering bars with parchment so the tops stay neat.
- Refrigerator: Store up to 5 days; the cherry layer firms and flavors meld.
- Freezer: Freeze cut bars on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to 2 months.
- Thawing: Thaw at room temperature for 30–45 minutes or in the fridge overnight.
- Reheating: Warm individual bars in the microwave for 10–15 seconds if you like them warm. TIPS:
- For less sweetness, use cherry preserves instead of pie filling and reduce the granulated sugar by 2 tablespoons.
- For softer bars, bake closer to 25 minutes; for firmer, more cookie-like bars that travel well, bake closer to 30 minutes, watching the color.
- A light-colored metal pan bakes more evenly than glass; if using glass, you may need a few extra minutes of bake time.
- Almond extract is strong; 1 teaspoon is usually plenty.
- For very clean cuts, cool completely and optionally chill briefly before slicing, wiping the knife between cuts.
- Triple-Cherry Bars: Use cherry pie filling and add a handful of chopped dried cherries to the filling.
- Chocolate-Cherry Cookie Bars: Stir 1/2 cup mini chocolate chips into the dough and drizzle the baked, cooled bars with melted dark chocolate instead of or in addition to white chocolate.
- Glazed Cherry Almond Bars: Skip the white chocolate and drizzle the cooled bars with an almond glaze (powdered sugar, milk, and a little almond extract).
- Mixed Berry Holiday Bars: Substitute mixed berry jam for the cherry filling.
- Gluten-Friendly Version: Use a cup-for-cup gluten-free baking blend and ensure your fillings are gluten-free; bars will be slightly more delicate.
- Orange-Kissed Bars: Add 1 teaspoon orange zest to the dough for a citrusy holiday note. STORAGE & REHEATING:
- Room Temperature: Store in an airtight container for up to 2 days, layering bars with parchment so the tops stay neat.
- Refrigerator: Store up to 5 days; the cherry layer firms and flavors meld.
- Freezer: Freeze cut bars on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to 2 months.
- Thawing: Thaw at room temperature for 30–45 minutes or in the fridge overnight.
- Reheating: Warm individual bars in the microwave for 10–15 seconds if you like them warm. TIPS:
- For less sweetness, use cherry preserves instead of pie filling and reduce the granulated sugar by 2 tablespoons.
- For softer bars, bake closer to 25 minutes; for firmer, more cookie-like bars that travel well, bake closer to 30 minutes, watching the color.
- A light-colored metal pan bakes more evenly than glass; if using glass, you may need a few extra minutes of bake time.
- Almond extract is strong; 1 teaspoon is usually plenty.
- For very clean cuts, cool completely and optionally chill briefly before slicing, wiping the knife between cuts.
Nutrition
Calories: 260kcal
Love this recipe?Follow us at @thenandnowspace for more