Festive Christmas Cherry Bars

Christmas Cherry Bars weren’t planned this year they simply happened in the in-between. Between wrapping gifts and drying pine-scented hands, between reruns of The Snowman and a neighbor’s surprise drop-in with homemade cider.

I was flipping through an old notebook when I saw a scribbled reminder: “cherry + white choc bar?” Next to it, a small drawing of a snowflake and my friend Hannah’s name in all caps. I knew it was time to bring them back.

That afternoon, the house was a mix of chatter and holiday clutter. My son was busy cutting out snowflakes from printer paper, the dog kept trying to steal a cinnamon ornament, and the oven was already on for a tray of roasted pecans.

I grabbed flour, sugar, and a bag of dried tart cherries from the pantry. The moment butter hit the mixing bowl, the pace of the day softened.

What I love about making Christmas Cherry Bars is how they settle into their pan with such little fuss. A press-in crust, a tumble of white chocolate and ruby-red cherries, and a golden crumble on top that turns just crisp at the edges.

They look dressed for the season without trying too hard. And once sliced, they disappear fast from cookie exchanges, gift boxes, and after-dinner plates.

Short Description

Christmas Cherry Bars are buttery layered cookie bars with a tender base, tart dried cherries, white chocolate chips, and a golden crumb topping.

Key Ingredients

• 1½ 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

Tools Needed

• 8×8 inch baking pan
• Mixing bowls
• Pastry cutter or two forks
• Measuring cups and spoons
• Parchment paper
• Cooling rack
• Sharp knife for slicing bars

Cooking Instructions

Step 1: prepare the crust mixture
Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper, allowing some overhang. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.

Step 2: cut in the butter
Add chilled, cubed butter and cut it in with a pastry cutter or forks until the mixture forms coarse crumbs. It should resemble wet sand with some pea-sized pieces remaining.

Step 3: form the dough
Mix in the egg yolk, vanilla extract, and almond extract until a soft dough begins to form. Reserve about ⅓ of this mixture for the topping.

Step 4: bake the crust base
Press the remaining ⅔ of the dough firmly into the prepared pan, forming an even layer. Bake for 10–12 minutes until the edges are just set. Let it cool slightly on a wire rack.

Step 5: layer the filling
In a small bowl, toss chopped dried cherries with white chocolate chips. Sprinkle this mixture evenly over the cooled crust.

Step 6: add topping and bake again
Crumble the reserved dough over the top, allowing some cherry and chocolate to peek through. Bake for 20–25 minutes until the top is golden and gently bubbling.

Step 7: cool and slice
Cool completely in the pan. Use parchment overhang to lift the bars out, then slice into squares or rectangles using a sharp knife.

Why You’ll Love This Recipe

Simple ingredients, no fancy equipment

Balanced sweetness with tart cherry flavor

Festive colors and textures

Easy to transport and package

Freezer-friendly and make-ahead approved

Mistakes to Avoid & Solutions

Butter too soft
Warm butter leads to greasy dough that won’t crumble properly.
Solution: Use chilled butter and cut it in quickly.

Overbaking the crust
If the base bakes too long before layering, it can get dry.
Solution: Only bake until edges are set, not browned.

Undermixing the dough
Dry flour pockets can affect texture.
Solution: Mix gently but thoroughly after adding extracts and egg yolk.

Skipping the parchment paper
Bars can stick and break apart when removed.
Solution: Always line the pan with parchment and leave overhang for lifting.

Crowding the topping
Fully covering the top makes the bars look flat.
Solution: Let some cherry and chocolate show through for visual contrast.

Serving and Pairing Suggestions

Serve with hot cocoa or spiced cider

Great for cookie exchanges or dessert platters

Add to holiday treat boxes with other bar cookies

Plate with a dollop of whipped cream for a simple dessert

Pair with tea or espresso after dinner

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 4 days

Refrigerate for up to 1 week if needed

Freeze individually wrapped bars for up to 2 months

Thaw at room temperature for 30 minutes before serving

Do not reheat—these are best served at room temp or chilled

FAQs

1. Can I use fresh cherries instead of dried?
Dried cherries provide better texture and sweetness balance. Fresh cherries may add too much moisture.

2. Can I substitute the white chocolate?
Yes, dark or semi-sweet chips work well for a richer flavor.

3. Can I double the recipe for a larger pan?
Yes, double and bake in a 9×13 inch pan. Watch the bake time, which may increase by 5–8 minutes.

4. Do I need to toast the cherries beforehand?
No, just a rough chop is enough—they’ll plump slightly in the oven.

5. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Check labels on baking powder and chocolate chips too.

Tips & Tricks

Chill the reserved dough while the crust bakes for a crumblier topping

Chop cherries roughly, not too fine, to keep the texture chewy

Sprinkle coarse sugar on top before baking for extra sparkle

Let bars cool completely for clean slicing

Wipe your knife between cuts for neater edges

Recipe Variations

Cherry Pistachio Bars: Add ¼ cup chopped pistachios to the topping for a nutty crunch.

Orange-Scented Bars: Add 1 teaspoon orange zest to the dough for citrus flair.

Chocolate Cherry Bars: Use cocoa powder in the crust and dark chocolate chips for a deeper chocolate note.

Cherry Almond Crumble Bars: Add sliced almonds on top before baking.

Cranberry White Chocolate Bars: Swap cherries for dried cranberries for a tarter variation.

Final Thoughts

Christmas Cherry Bars are the kind of recipe that threads itself through the rhythm of December. They’re low-effort enough to make during a busy week, but pretty enough to feel like something you’d proudly gift or serve. They carry that lovely contrast of crumbly and chewy, buttery and tart, all in one bite.

This year, they filled a space between wrapping, visiting, and unwinding and brought with them the color and brightness that holiday desserts should. I hope you find a quiet hour to make them and many happy hands to share them with.