Christmas Cherry Bars Classic

Bright red cherries, a buttery shortbread base and a glossy jammy topping — Christmas Cherry Bars are the kind of dessert that looks festive on a holiday table and disappears fast. This recipe makes a tray of bars with a tender, slightly crumbly shortbread crust, a layer of cherry preserves studded with chopped maraschino (or glacé) cherries, and a streusel or crumb topping that goes golden in the oven. Below you’ll find a clear ingredient list, step-by-step method, helpful tips, and a few delicious variations.

Yield & timing

• Makes: 16 bars (9×13-inch pan)
• Active time: ~35–45 minutes
• Total time (including baking & cooling): ~1 hour 15 minutes

Ingredients

Shortbread crust

• 2 ½ cups (312 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 cup (226 g) unsalted butter, cold and cut into cubes
• 1 large egg
• 1 tsp pure vanilla extract
• ½ tsp fine sea salt

Cherry filling

• 2 cups cherry preserves or pie filling (preferably tart cherry or mixed if you like a tangy balance)
• 1 cup maraschino cherries, drained and roughly chopped or 1 cup glacé candied cherries, chopped
• 1 tbsp lemon juice (brightens the filling)
• 1 tsp cornstarch (optional — helps thicken if using runny preserves)

Streusel topping (optional but recommended)

• ¾ cup (95 g) all-purpose flour
• ½ cup (100 g) brown sugar, packed
• 6 tbsp (85 g) unsalted butter, cold and cubed
• ¼ tsp ground cinnamon (optional)
• Pinch of salt

Finishing (optional)

• Powdered sugar for dusting
• 1 tbsp melted butter brushed on warm bars for shine

Equipment

• 9×13-inch baking pan (or equivalent)
• Parchment paper (for easy removal)
• Mixing bowls, pastry cutter or fork (or food processor), rubber spatula
• Measuring cups & spoons, knife, cutting board

Step-by-step Method

1. Prep oven & pan

Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on two sides to lift the bars out after cooling. Lightly grease the exposed pan edges.

2. Make the shortbread crust

1. In a large bowl, whisk together the 2 ½ cups flour, 1 cup sugar and ½ teaspoon salt.
2. Add the cold cubed butter. Use a pastry cutter, two forks, or pulse in a food processor until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining.
3. Stir in the egg and vanilla until the dough just comes together. It will be crumbly but should hold if pressed. If it’s too dry, add 1 teaspoon cold water at a time (rarely needed).
4. Press about two-thirds of this dough evenly into the bottom of the prepared pan to form the crust. Use the bottom of a measuring cup or your hands to compact it well. Bake the crust for 12–15 minutes, until it’s set and just beginning to color at the edges. Remove from oven.

3. Prepare the cherry filling

While the crust bakes:

1. In a medium bowl, combine the cherry preserves, chopped cherries, and lemon juice. If your preserves are quite loose, whisk the cornstarch into the preserves first to avoid lumps. Taste and add a little extra lemon if you want more brightness.
2. Spoon the cherry mixture evenly over the warm par-baked crust and gently spread with an offset spatula to an even layer.

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