Christmas Cherry Bars Recipe!!!

3 — Prepare the cherry filling

1. If using fresh/frozen cherries: place cherries in a medium saucepan with sugar, lemon juice, and almond extract. Sprinkle in cornstarch and toss so starch coats fruit evenly. Cook over medium heat, stirring occasionally, until mixture simmers and thickens (2–4 minutes). Let it cool slightly.
2. If using jarred pie filling: briefly warm it in a saucepan and, if very runny, whisk in 1–2 tbsp cornstarch dissolved in a little water to thicken; simmer until glossy and slightly thickened. Taste and adjust sugar or lemon if needed.

4 — Assemble

Spread the cherry filling evenly over the pressed base, leaving a little border (cherries will bubble slightly). Crumble the remaining 1/3 of the base dough over the cherries. (If dough is too soft to crumble, chill 10 minutes first or combine with the streusel to form crumbly topping.)

5 — Make and add the streusel (if you want a double-layer crumb top)

1. In a bowl mix 1 cup flour, brown sugar, salt, and cinnamon. Add the cold cubed butter. Use a pastry cutter or your fingers to rub the butter into the mixture until you have coarse crumbs.
2. Scatter the streusel evenly over the top of the cherries and base crumbles. Press down lightly — not too firmly, you still want texture.

6 — Bake

Bake in the preheated oven for 35–40 minutes until the top is golden-brown and the filling is bubbly. If the top browns too fast, tent loosely with foil after 20–25 minutes.

7 — Cool thoroughly

Remove from oven and set on a wire rack. Let cool in pan for at least 90 minutes (longer is fine). Cooling fully helps the filling set so bars cut cleanly.

8 — Slice and finish

Lift the bars from the pan using parchment overhang. Place on a cutting board and slice into 16 squares (or 24 smaller bars). Dust with powdered sugar and optionally sprinkle toasted sliced almonds or drizzle melted white chocolate for a holiday look.

Tips & troubleshooting

• Too runny filling? Return the filling to a saucepan, simmer and add a slurry of 1 tsp cornstarch + 1 tbsp water at a time until thickened. Cool before using.
• Dough too sticky? Chill for 15–20 minutes; cold is your friend for a sandy shortbread texture.
• Even baking: If your oven has hot spots, rotate pan once halfway through baking.
• Neater slices: Use a large sharp knife wiped between cuts, or chill bars completely and score with a serrated knife.
• Sweetness level: Adjust sugar to taste based on type of cherries (tart bing vs. sweet cherries).

Variations (festive ideas)

• Mixed berry Christmas bars: Replace cherries with a mix of raspberries and cranberries (adjust sugar).
• Cranberry-orange: Use cranberries, orange zest in base, and a touch of maple syrup.
• Cherry-almond: Add ½ tsp almond extract to both base and filling; top with slivered almonds.
• Vegan option: Substitute butter for vegan butter (cold) and replace egg with 2 tbsp aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water). Texture will be slightly different but still delicious.
• Gluten-free: Use a 1:1 gluten-free flour blend that includes xanthan gum; watch moisture—may need slightly more binding.

Storage

• Store airtight at room temperature for up to 2 days.
• Refrigerate for up to 6 days (bring to room temp before serving for best flavor).
• Freeze: individually wrap bars in plastic and freeze in a zip bag up to 3 months. Thaw in fridge then bring to room temperature.

Serving suggestions

• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• For a festive platter, dust with extra powdered sugar and scatter fresh cranberries and rosemary sprigs as a garnish (for appearance only).
• Pair with strong coffee or spiced tea for holiday brunches.

Final notes (why these bars work)

The success of these Christmas Cherry Bars lies in texture contrast: a buttery, slightly crisp shortbread base; a glossy, tart-sweet cherry filling; and a crisp, caramelized streusel top. The small additions — a whisper of almond, a hit of citrus zest, or toasted almonds — push them from “good” to “hearthside favorite.” They’re portable, make-ahead friendly, and perfect for gift boxes or cookie exchanges.

If you want, I can convert this into a printable recipe card (two-column layout) or scale it down for an 8×8 pan — tell me which and I’ll lay it out. Happy baking and merry snacking! 🎄🍒