Christmas Cherry Bars Recipe

Christmas baking has a magical way of bringing the family together, doesn’t it? The warm, sweet aroma wafting from the oven, the bright pops of red cherries, and, of course, that first taste of something freshly baked—it’s the essence of holiday cheer. These Christmas Cherry Bars are one of those recipes that feels like a warm hug. They’re nostalgic, festive, and irresistibly delicious. If you’re looking for a dessert that’s simple to make yet looks like you spent hours in the kitchen, this one’s for you.

I remember the first time I made these cherry bars. It was during one of those frantic holiday weekends when you’re juggling decorating, gift wrapping, and about a million other things. I wanted to bake something festive but easy, and this recipe was a total lifesaver. My kitchen smelled like heaven, the cherry pie filling gave them the perfect holiday look, and the buttery, golden crust paired with the vanilla glaze had everyone asking for seconds. The best part? They’re just as delightful for a quiet night in as they are for a big holiday gathering.

Let’s dive into this festive treat that’s guaranteed to become a new holiday favorite.

this RECIPE

A sweet history: where do cherry bars come from?

Cherry bars are an American classic often tied to potlucks, church gatherings, and holidays. Their charm lies in their simplicity: they’re a cross between a sugar cookie and a cherry pie, with a buttery crust that holds up beautifully to the sweet-tart cherry filling. Over the years, this dessert has evolved with countless variations, from fresh cherries to other fruit fillings like blueberry or apple. But there’s something about the vibrant red cherries that feels perfect for Christmas—like edible holiday ornaments!

Whether served at Christmas brunch, a cookie exchange, or as a post-dinner treat, these bars never fail to impress. Plus, the optional vanilla glaze adds just the right touch of elegance and sweetness.

Let’s talk ingredients: the essentials that make this magic happen

• Butter: The heart of any good dessert! Butter gives the base its rich, tender texture and buttery flavor. For the best results, use unsalted butter (but if salted is all you have, just skip the added salt). Make sure it’s softened so it creams smoothly with the sugar.
• Sugar: Granulated sugar sweetens the base and balances the tartness of the cherry filling.
• Eggs: They give structure and moisture, helping everything hold together beautifully.
• Vanilla extract: A dash of vanilla enhances the flavors and gives the bars that warm, homemade feel.
• Flour: All-purpose flour creates the perfect structure. For a lighter texture, sift it before measuring.
• Salt: Just a pinch brings out the sweetness and balances the richness of the butter.
• Cherry pie filling: This is the star! It’s sweet, a little tart, and super festive. Don’t have cherry pie filling? Try a homemade version with fresh or frozen cherries, sugar, and a bit of cornstarch.
• Powdered sugar, milk, and vanilla (for the glaze): This optional glaze adds a finishing touch that makes the bars look extra special and adds a pop of sweetness.

Kitchen gear: what you’ll need to get started

Making these cherry bars doesn’t require any fancy gadgets—just a few basics:

• 9×13-inch baking pan: This size is perfect for ensuring even baking. If you don’t have one, a slightly smaller pan will work, but the bars may be thicker and require more time to bake.
• Hand or stand mixer: Creaming the butter and sugar until fluffy is key for the perfect texture. Don’t have a mixer? You can do it by hand—it just takes a bit more elbow grease!
• Mixing bowls: One for wet ingredients, one for dry ingredients, and one for the glaze (if you’re making it).
• Rubber spatula: Great for spreading the batter and scraping every last bit from the bowl.
• Wire rack: Essential for cooling the bars evenly before cutting them.

Step-by-step: how to make the perfect Christmas cherry bars

1. Preheat your oven: Set it to 350°F (175°C) and grease your 9×13-inch pan. Pro tip: Use parchment paper for easier cleanup and to lift the bars out effortlessly for cutting.
2. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. This step is key—take your time! You’re looking for a pale, creamy mixture.
3. Add the eggs and vanilla: Beat in the eggs one at a time. (Confession: I once dumped them all in at once. The batter was fine, but mixing them in gradually definitely gives smoother results.) Stir in the vanilla.
4. Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture. The dough will be thick—don’t worry, that’s how it’s supposed to be.
5. Spread the base: Scoop about 3 cups of the batter and spread it evenly into the prepared pan. I like to use a spatula dipped in a little water to smooth it out without sticking.
6. Add the cherry filling: Spoon the cherry pie filling over the base, spreading it into an even layer.
7. Top with batter clumps: Drop the remaining batter over the cherry filling in small dollops. It won’t cover the filling completely, but that’s part of the charm—those little pops of cherry peeking through look so festive!
8. Bake: Pop the pan in the oven and bake for 35-40 minutes, or until the top is golden brown. Your kitchen will smell amazing.
9. Cool completely: Let the bars cool on a wire rack. (This is the hardest part—waiting!)
10. Make the glaze (optional): If you’re adding the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the cooled bars in a zigzag pattern.

Fun twists and variations to try

• Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend. I’ve tried this with almond flour, and while the texture was a bit softer, it worked beautifully.
• Vegan: Use a plant-based butter and egg replacer. For the glaze, swap milk for almond or oat milk.
• Mixed berry bars: Swap the cherry pie filling for mixed berries for a summery twist.
• Cinnamon sugar topping: Instead of glaze, sprinkle the top batter layer with cinnamon sugar before baking for a warm, spiced version.
• Chocolate drizzle: Skip the vanilla glaze and drizzle melted dark or white chocolate over the cooled bars.

Serving and presentation: holiday flair

Cut the bars into squares or rectangles and arrange them on a festive plate. Garnish with a dusting of powdered sugar for a snowy effect or a sprig of fresh mint for a pop of green against the red cherries. These bars pair beautifully with vanilla ice cream or a dollop of whipped cream for an extra-special touch.

Perfect drink pairings

These bars shine with a cozy drink on the side. Serve them with:

• A cup of hot cocoa topped with whipped cream
• Spiced mulled wine for the grown-ups
• Classic eggnog (with or without a splash of rum)
• Freshly brewed coffee or a holiday-themed latte

Storage and reheating tips

Store leftover bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, wrap individual bars in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight and enjoy chilled, or reheat in the oven at 300°F for 5-10 minutes for that fresh-baked feel.

Scaling the recipe

Need more (or fewer) bars? For smaller batches, halve the recipe and bake in an 8×8-inch pan. For a crowd, double it and bake in two 9×13-inch pans. Just remember: if the batter is too thick in the pan, the baking time may increase slightly.

Troubleshooting tips

• Bars are too dry: Check your oven temperature. Overbaking can cause dryness.
• Filling leaked to the edges: It happens! It won’t affect the taste—just trim the edges if needed for cleaner presentation.
• Glaze too runny: Add a little extra powdered sugar to thicken it.

Ready to bake your new holiday favorite?

I hope you love these Christmas Cherry Bars as much as I do! Whether you’re making them for family, friends, or just yourself (no judgment here), they’re bound to bring a little extra joy to your holiday season. Don’t be afraid to experiment with flavors and make the recipe your own—it’s all part of the fun.

Happy baking, and may your holidays be filled with love, laughter, and plenty of sweet treats!

FAQ

1. Can I use fresh cherries instead of pie filling?
Absolutely! Cook fresh or frozen cherries with sugar and a bit of cornstarch until thickened, then let it cool before using.

2. Can I skip the glaze?
Of course! The bars are delicious on their own, but the glaze adds a sweet touch and festive look.

3. How do I know when the bars are done?
The top should be golden brown, and a toothpick inserted into the batter should come out clean (avoid testing the cherry filling).

4. Can I make these ahead of time?
Yes! These bars stay fresh for several days and can also be frozen, so they’re great for prepping in advance.

5. What other fillings work well?
Blueberry, raspberry, or even apple pie filling would be fantastic substitutes for cherries.

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