Introduction

These Christmas Cherry Bars offer a delightful combination of tart cherries and sweet white chocolate nestled in a buttery, crumbly base. They make a festive treat perfect for holiday gatherings or cozy winter afternoons. Easy to prepare and irresistibly delicious, they’ll quickly become a seasonal favorite.

The image shows six rectangular slices of a dessert placed neatly in two rows on a white plate with a thin gold edge. Each slice has three clear layers: a light golden brown crust at the bottom, a pale creamy filling mixed with visible red berry pieces in the middle, and a light golden pastry layer on top. The top surface of each slice is covered with a thick white glaze that drips down the sides, with thin red icing stripes and small red berry dots decorating the glaze. The plate sits on a red and white striped cloth, with blurred red Christmas ornaments in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup unsalted butter, chilled and cubed
½ teaspoon baking powder
Pinch of salt
1 large egg yolk
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 cup dried tart cherries, roughly chopped
½ cup white chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Step 3: Add the chilled butter pieces and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Step 4: Stir in the egg yolk, vanilla extract, and almond extract. Mix until a soft dough forms; it may be slightly crumbly but should hold together when pressed.
Step 5: Reserve about one-third of the dough for the crumble topping. Press the remaining dough evenly into the prepared pan to form the base.
Step 6: Bake the crust for 10 to 12 minutes, until the edges are set but the center is still pale. Remove from the oven and let it cool slightly.
Step 7: Meanwhile, toss the dried cherries and white chocolate chips in a small bowl to distribute them evenly. Sprinkle the fruit-and-chocolate mixture over the warm crust.
Step 8: Crumble the reserved dough over the cherries and chocolate layer, breaking it into small pieces so that the filling peeks through.
Step 9: Return the pan to the oven and bake for an additional 20 to 25 minutes, until the top is golden and the filling is bubbling slightly.
Step 10: Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift them out, then cut into squares or rectangles.

Tips & Variations

For an extra festive touch, sprinkle some chopped pistachios or toasted almonds over the crumble before baking.
Swap dried tart cherries for dried cranberries or mixed dried berries for a different fruit flavor.
If you prefer a richer flavor, use brown sugar instead of granulated sugar in the dough.
Make sure the butter is well chilled for a crumbly, tender crust.

Storage

Store the Christmas Cherry Bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat gently in a low oven or microwave to soften the bars before serving.

How to Serve

A close-up view of six rectangular pastries placed side by side on a white plate with a thin gold edge, set on a white marbled surface partially covered by a red and white checkered cloth. Each pastry has three visible layers: a golden-brown crust at the bottom, a thick pale filling with small bright red berries in the middle, and a pale cream-colored icing dripping over the top edges. Thin red stripes of icing run across the top, with small red berry-like dots scattered on the icing. In the background, another white plate with more pastries and some red ornaments add a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of dried?

Fresh cherries have more moisture, which can affect the texture of the bars. If using fresh, pit and chop them, then drain excess juice to prevent the crust from becoming soggy. You may need to adjust baking time slightly.

Can I make these bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure to use one that contains xanthan gum for best texture results.