Description
Christmas cherry bars are festive, colorful, and delicious! With a buttery shortbread base, a sweet cherry filling, and a crumbly topping, these bars are the perfect treat to share during the holiday season.
Ingredients
Units
Scale
For the shortbread crust:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
For the cherry filling:
- 1 can (21 oz/600 g) cherry pie filling
- 1/4 teaspoon almond extract (optional, for extra flavor)
For the crumb topping:
- 1 cup (120 g) all-purpose flour
- 1/2 cup (100 g) brown sugar
- 1/4 cup (60 g) unsalted butter, melted
- 1/4 teaspoon cinnamon (optional)
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the shortbread crust:
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Gradually mix in the flour and salt until the dough comes together.
- Press the dough evenly into the bottom of the prepared baking pan. Bake for 15 minutes, or until the edges are lightly golden.
- Prepare the cherry filling:
- In a bowl, mix the cherry pie filling with almond extract (if using). Spread the cherry filling evenly over the partially baked crust.
- Make the crumb topping:
- In a separate bowl, mix the flour, brown sugar, cinnamon (if using), and melted butter until crumbly. Sprinkle the crumb topping evenly over the cherry layer.
- Bake the bars:
- Return the pan to the oven and bake for an additional 25–30 minutes, or until the crumb topping is golden brown.
- Cool and serve:
- Let the bars cool completely in the pan. Use the parchment paper to lift them out, then cut into squares or bars.
Notes
- Substitute the cherry filling with blueberry, raspberry, or mixed berry pie filling for variety.
- For extra holiday flair, drizzle the cooled bars with white icing or melted white chocolate.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.