Print

Christmas Cherry Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 729 reviews

These festive Christmas Cherry Bars combine a buttery shortbread crust with tart dried cherries and sweet white chocolate chips, topped with a crumbly streusel layer. Perfect for holiday gatherings, they offer a delightful balance of flavors and textures in every bite.

Ingredients

Crust and Topping

  • 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

Filling

  • 1 cup dried tart cherries, roughly chopped
  • ½ cup white chocolate chips

Instructions

  1. Prepare the Pan: 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  3. Incorporate Butter: 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.
  4. Add Wet Ingredients: 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.
  5. Form Base and Reserve Crumble: Reserve about one-third of the dough for the crumble topping. Press the remaining dough evenly into the prepared pan to form the base.
  6. Bake the Crust: 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.
  7. Prepare Filling: 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.
  8. Add the Crumble Topping: Crumble the reserved dough over the cherries and chocolate layer, breaking it into small pieces so that the filling peeks through.
  9. Final Bake: 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.
  10. Cool and Serve: 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.

Notes

  • For easy removal, lining the pan with parchment paper is recommended.
  • Chilling the butter beforehand helps achieve the crumbly texture in the dough.
  • White chocolate chips can be substituted with milk or dark chocolate chips if preferred.
  • Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • These bars can be made a day ahead to let the flavors meld together nicely.

Find it online: https://forkoria.com/christmas-cherry-bars-recipe/