. (2)

Table of Contents

What Are These Cherry Holiday Squares?

Christmas Cherry Bars are a simple layered dessert with a buttery crust, a sweet cherry filling, and a crumbly topping, and they bridge the gap between cookies and pie. (3) They remind me of a cozy kitchen on a winter afternoon because they are nostalgic, slightly tart, and perfect for sharing. Also, while they feel fancy, you can make them with pantry staples, so they work for last-minute guests or a relaxed potluck. (4)

Ingredients Overview for Christmas Cherry Bars

Ingredients below include quick swaps so you can adapt without stress. (5)

All-purpose flour — 2 1/2 cups; gives structure and a tender crumb. Substitute half whole wheat for a nuttier crust. (6)
Granulated sugar — 3/4 cup; balances the tartness of cherries. You can swap half for brown sugar for a caramel note. (7)
Unsalted butter — 1 1/4 cups, cold and cubed; makes the crust and crumb rich. If needed, use salted butter and skip extra salt. (8)
Ground almond — 1/2 cup, optional; adds depth and chews well with cherries. Leave out if nut-free. (9)
Large egg — 1, beaten; binds the base and helps the topping brown. (10)
Vanilla extract — 1 teaspoon; brings sweet warmth. You can use almond extract for a different twist. (11)
Cherry pie filling — 20 ounces; this is the star, but fresh cherry jam works too. (12)
Baking powder — 1/2 teaspoon; lightens the dough slightly. (13)
Salt — 1/4 teaspoon; balances the sweetness. (14)

How To Make Christmas Cherry Bars — Step-by-Step Instructions

Follow these friendly steps and you will get perfect bars even if you are busy. (15)

Prep the pan and oven: Preheat to 350°F, and line a 9×13 inch pan with parchment so the bars lift out easily. Also, lightly spray or butter the pan if you prefer. (16)
Make the crust: In a bowl, whisk flour, baking powder, salt, and sugar. Then cut in cold butter until the mixture looks like coarse crumbs; I usually use a pastry cutter, but two forks work fine. Next, stir in the egg and vanilla until a soft dough forms. Press two thirds of the dough evenly into the pan to form the base. (17)
Layer the cherries: Spread the cherry pie filling over the crust, and gently smooth it so the fruit sits evenly. If you want more tartness, fold in some fresh lemon zest or a splash of lemon juice. (18)
Top with crumb: Crumble the remaining dough over the cherries, leaving some fruit peeking through, because this gives a rustic look and chewy bites. Also, sprinkle a little coarse sugar on top for sparkle. (19)
Bake: Place in the oven and bake for 30 to 35 minutes until golden and bubbling around the edges. Then let the pan cool completely before slicing; this helps the bars set so they cut cleanly. (20)
Slice and serve: Lift the whole slab out with parchment, slice into squares, and serve at room temperature, or chill for firmer bars. Also, they freeze beautifully for up to three months. (21)

Serving Ideas for Christmas Cherry Bars

Serve your bars with a scoop of vanilla ice cream, a dollop of whipped cream, or alongside a mug of hot cocoa for extra coziness.

They are portable, so bring them to parties, and because they are not too sweet, they pair well with coffee. (22)

Handy Tips For the Best Christmas Cherry Bars

Use cold butter for a flakier crust; otherwise the texture can turn too dense. (23)
Pat down the base firmly so it holds the filling; you want a sturdy bottom layer. (24)
For a brighter flavor, add a teaspoon of lemon zest to the cherry filling before spreading. (25)
If you prefer less sweetness, mix half cherry pie filling and half fresh cherries with a little sugar and cornstarch. (26)
Make ahead: bake, cool, and freeze slices separated with parchment; thaw overnight in the fridge. (27)

Q&A Section

Q: Can I use fresh cherries instead of canned cherry pie filling? A: Yes, but cook them down with a little sugar and cornstarch first so they thicken and do not make the bars soggy. Also, fresh cherries give a lighter, fruitier bite. (28)
Q: How do I keep the bars from being too runny? A: Cool fully before slicing, and if needed, mix 1 tablespoon of cornstarch into the cherry filling before spreading to absorb extra juice. (29)
Q: Can I make these gluten-free? A: Swap the all-purpose flour for a 1-to-1 gluten-free flour blend and chill the dough slightly longer; the texture changes but the flavor stays great. (30)
Q: How long do they last at room temperature? A: Covered, they keep for about 2 days at room temperature, and up to a week refrigerated; however, they taste best within 48 hours. (31)

Reasons You Will Adore These Bars

I love Christmas Cherry Bars because they feel nostalgic and look festive without a lot of fuss, and they please both fruit lovers and sweet tooths. Also, they store well, travel easily, and you can tweak them to be more tart or more sugary depending on your crowd. (32)

Behind The Scenes: How I Figured This One Out

When I first made Christmas Cherry Bars I underbaked them a bit, and the filling oozed, so I learned to cool completely before cutting. Also, once I tried adding ground almonds to the crust and I loved the extra chew, so now I sometimes include them. For more cherry bar variations and ideas, check my cherry pie bars and crumble takes here: https://myrecipecast.com/easy-cherry-pie-bars/ and https://myrecipecast.com/easy-tasty-cherry-crumble-bars/. (33)

Final Thoughts and Links

If you want more recipes and inspiration, you may enjoy this classic Cherry Bars recipe and another popular take on Cherry Pie Bars; both are great references that inspired some of my choices here: Cherry Bars and Cherry Pie Bars – The Country Cook. Also, for a collection of my seasonal ideas, visit my Pinterest boards here: https://www.pinterest.com/MyRecipeCast/. (34)

Christmas Cherry Bars