Christmas Cherry Bars Classic

4. Make and apply the streusel topping

1. In a bowl, mix ¾ cup flour, brown sugar, cinnamon (if using) and a pinch of salt.
2. Add the cold cubed butter and work it in with a pastry cutter, fork, or your fingertips until the mixture forms clumps and small crumbs. If you saved one-third of the shortbread dough from Step 2, you can crumble that on top instead of making a separate streusel — either works beautifully.
3. Sprinkle the streusel evenly over the cherry filling. Aim for complete, but not heavy, coverage so the filling can bubble up a little.

5. Bake

Bake the assembled bars at 350°F (175°C) for 25–30 minutes, until the topping is golden and you see the filling bubbling at a few spots. If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes.

6. Cool & set

Remove from oven and place the pan on a wire rack. Let the bars cool completely in the pan — at least 1 hour — so the filling firms and slices hold their shape. For cleaner cuts, chill the pan in the fridge for 30–45 minutes before slicing.

7. Serve

Use the parchment overhang to lift the slab from the pan. Place on a cutting board and, with a sharp knife, cut into 16 bars (4×4 grid). Dust lightly with powdered sugar or brush warm bars with a little melted butter for shine, if desired.

Tips & troubleshooting

• Preserves vs. pie filling: Preserves give deeper flavor and less thickeners; pie filling is often brighter and thicker. If using runny preserves, add 1 tsp cornstarch. If using canned cherry pie filling, you can reduce added chopped cherries to avoid an overly chunky texture.
• Prevent soggy bottoms: Par-baking the crust is key. Press the crust firmly and don’t overload the filling. Cooling completely also helps.
• Even slices: Chill before cutting and wipe the knife clean between cuts. A serrated knife works well for bars with jammy fillings.
• Make-ahead: Bars keep well in an airtight container at room temperature for 2 days, refrigerated for up to 7 days. Bring to room temperature before serving for best texture.
• Freezing: Wrap individual slices in plastic wrap and freeze up to 3 months. Thaw overnight in the fridge.

Variations & ideas

• White chocolate cherry bars: Sprinkle ¾ cup white chocolate chips over the filling before adding the streusel. The chips will melt into pockets of sweet creaminess.
• Almond cherry bars: Replace ¼ cup of flour in the crust with almond flour, and add ½ tsp almond extract to the crust for a fragrant almond-cherry pairing. Toasted sliced almonds on top add crunch.
• Gluten-free: Use a 1:1 gluten-free flour blend in both crust and streusel and add 1–2 tbsp additional butter if the dough feels dry. Chill crust longer before par-baking to reduce crumbliness.
• Spiced holiday: Add ½ tsp ground ginger and ¼ tsp ground cloves to the streusel for a warm Christmas spice note.
• Mini version: Bake in a lined 8×8 pan for thicker bars (increase bake time by 5–10 minutes) or use a muffin tin to make individual cherry-crumb cups (press crust in bottom, add filling, then crumble topping; bake ~18–22 minutes).

Serving suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with strong coffee, mulled cider, or a festive tea.
• Arrange on a holiday dessert platter with dusted powdered sugar and a few fresh cherries or rosemary sprigs for a decorative, Christmassy touch.

Christmas Cherry Bars Classic are easy to make and perfect for gifting, cookie swaps, or as a colorful addition to your holiday dessert table. The balance of buttery crust, bright cherry filling, and crunchy crumb topping makes them an instant seasonal favorite — and once you try the basic recipe, the variations are endless. Enjoy baking, and happy holidays! 🎄🍒