If you’re craving a festive holiday dessert that looks and tastes impressive but feels like a breeze from start to finish, Christmas Cherry Bars are your secret weapon. According to Google Trends, cherry dessert searches spike 25% every December, so these fruit dessert bars are right on trend—and so delicious, you’ll be the star at every gathering.
Why You’ll Love This Recipe
– A buttery, crumb crust that melts in your mouth
– Bursts of bright cherry filling for a festive pop of color
– Preps in minutes and bakes in under an hour flat
– Make ahead, chill, and stash in gift boxes—holiday hack!
– Kid-approved and perfect for little hands to help press the crust
– No fancy tools; a bowl and sturdy spoon do the job
– Customizable with raspberries, cranberries, or nut toppings
– Ideal for cookie swaps, potlucks, or cozy family nights
Ingredients
– 2 cups (250 g) all-purpose flour (King Arthur)
– ¾ cup (150 g) granulated sugar (Domino)
– ½ teaspoon fine sea salt (Maldon)
– 1 cup (2 sticks; 226 g) unsalted butter, cold and cubed (Kerrygold)
– 1 large egg, room temperature
– 1 teaspoon pure vanilla extract
– 1 teaspoon almond extract (optional, for extra festive flair)
– 1 (21 ounce) can cherry pie filling (Hunt’s or Del Monte)
– Powdered sugar, for dusting (optional)
Directions
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or nonstick spray—this is your golden ticket to easy release.
2. In a large bowl, whisk together the flour, granulated sugar, and salt until evenly blended. Feel free to use a stand mixer, but honestly, a simple whisk works just fine.
3. Drop in the cold, cubed butter and work it into the dry mix with a food processor or pastry cutter until it resembles coarse crumbs—think of it like the texture of damp sand at the beach.
4. Crack in the egg and stir in vanilla and almond extracts. Mix gently until the dough just holds together; you still want plenty of loose crumbs for the topping later.
5. Scoop out about 1 cup of that crumb mixture, pop it into the fridge in a small bowl or wrapped in plastic—those cold bits will become your crunchy topping.
6. Press the remaining dough firmly into the bottom of the prepared pan to form an even crust, using the bottom of a measuring cup or glass for smooth results. A parchment paper lining makes cleanup a dream.
7. Bake the crust for 15 minutes, or until the edges just start to turn golden. While it bakes, you can hum your favorite carol—and maybe sneak a little taste of stray crumb.
8. Remove the pan, then spoon the cherry pie filling evenly over the warm crust, smoothing it out so every bar has that perfect cherry layer. Pro tip: tilt the pan gently to help the filling settle.
9. Sprinkle the chilled crumb topping all over the cherries, patting lightly so it clings. Aim for an even layer, though a few gaps here and there give raw cherry peeks—very vintage.
10. Bake again for 25–30 minutes, until the topping is a light golden brown and your kitchen smells downright heavenly.
11. Let the bars cool completely—about 1 hour on a wire rack—before dusting with powdered sugar and slicing into 2×2-inch squares (24 bars). No need for fancy cutters; a sharp knife and a steady hand do the trick.
Servings & Timing
– Yield: Makes 24 bars (2×2-inch squares)
– Prep Time: 20 minutes
– Bake Time: 40 minutes (two rounds)
– Chill Time: 1 hour (cooling completely)
– Total Time: About 2 hours (including cooling)
Variations
– Swap cherry filling for raspberry or strawberry for a different fruit dessert.
– Stir in ¼ cup chopped pistachios into the topping for extra crunch.
– Use gluten-free all-purpose flour to make these bars GF-friendly.
– Add 1 teaspoon cinnamon or ginger to the crumbs for a warm spice twist.
– Drizzle melted white chocolate over cooled bars for an elegant finish.
– Try fresh, pitted cherries lightly tossed in sugar and cornstarch instead of canned filling.
Storage & Reheating
Store these bars in an airtight container at room temperature for up to 3 days—just keep them away from direct heat or humidity to preserve the crisp crust. If your kitchen is above 75°F, pop them in the fridge; they’ll stay fresh for about a week. For a longer haul, freeze individual bars in plastic wrap and foil; they’ll keep for up to 2 months. Thaw overnight in the fridge, then let sit 15 minutes at room temperature before serving—no reheating required.
FAQs
Q: Can I use fresh cherries instead of canned pie filling?
A: Yes—pit and halve about 2 cups of fresh cherries, toss with 2 tablespoons sugar and 1 teaspoon cornstarch, then layer as directed.
Q: My crust came out too crumbly. What happened?
A: You may have underworked the butter or missed the egg—make sure the dough just holds together without overmixing.
Q: How do I cut neat bars without making a mess?
A: Chill the pan for 30 minutes after baking, then use a ruler and a very sharp knife, wiping it between cuts.
Q: Can I prep the dough a day ahead?
A: Absolutely—mix the dough, separate 1 cup for topping, wrap both parts, and refrigerate up to 24 hours. Let them warm slightly before pressing.
Q: Are these bars freezer-friendly?
A: Definitely—wrap each bar in plastic and foil, freeze up to 2 months, and thaw overnight in the fridge.
Q: How can I make this recipe nut-free?
A: Simply skip the almond extract and any nut add-ins; the bars are deliciously cherry-forward on their own.
Conclusion
Christmas Cherry Bars are a fail-safe holiday dessert that balances bright, festive flavors with buttery, crumbly goodness—and they’re shockingly easy to pull off. Whether you’re hosting a cookie swap, sending homemade gifts, or looking for a quick festive treat, these bars deliver every time. Give them a try, leave a comment below, and don’t forget to check out my Gingerbread Cookie Bars next!
Christmas Cherry Bars
Ingredients
- 2 cups all-purpose flour (King Arthur)
- 3/4 cup granulated sugar (Domino)
- 1/2 teaspoon salt (fine sea salt)
- 1 cup unsalted butter cold, cubed (Kerrygold)
- 1 large egg room temperature
- 1 teaspoon vanilla extract pure
- 1 teaspoon almond extract optional
- 21 ounce cherry pie filling (canned, Hunt's or Del Monte)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or nonstick spray.
- In a large bowl, whisk together flour, granulated sugar, and salt until well combined.
- Use a food processor or pastry cutter to work the cold butter into the dry mix until it resembles coarse crumbs.
- Stir in the egg, vanilla extract, and almond extract until the dough just comes together—avoid overmixing.
- Reserve about 1 cup of the crumb mixture, wrap it, and chill for later as the topping.
- Press the remaining dough firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust for 15 minutes until the edges just begin to turn golden.
- Evenly spread the cherry pie filling over the warm crust, smoothing it with the back of a spoon.
- Sprinkle the chilled crumb topping over the cherries in an even layer.
- Return the bars to the oven and bake for 25–30 minutes until the topping is lightly golden brown.
- Let the bars cool completely (about 1 hour), then dust with powdered sugar and slice into squares.
Notes
Nutrition
