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Christmas Cherry Bars Recipe!!!

Bright, buttery, slightly tart and perfectly festive — these Christmas Cherry Bars are the kind of treat that disappears before the coffee pot empties. They combine a tender shortbread-like base, a sweet-tart cherry filling (fresh, frozen or jarred), and a crumbly streusel topping dusted with powdered sugar. Below is a detailed, step-by-step recipe plus tips, variations, and storage notes so your holiday baking is foolproof.

Yield & timing

Makes: about 16 bars (9×13-inch pan)
Prep time: 25–30 minutes
Bake time: 35–40 minutes
Total time: ~1 hour (including cooling)

Ingredients

For the base (shortbread layer)

2 ½ cups (312 g) all-purpose flour
1 cup (227 g) unsalted butter, cold and cut into cubes
¾ cup (150 g) granulated sugar
¼ tsp fine sea salt
1 large egg, lightly beaten
1 tsp vanilla extract
Zest of 1 small orange (optional — adds festive brightness)

For the cherry filling

3 cups cherries, pitted and halved (fresh or frozen; if frozen, thaw and drain) OR 20 oz (about 565 g) jarred cherry pie filling (drained slightly)
2–3 tbsp cornstarch (adjust depending on juiciness)
¼–½ cup (50–100 g) granulated sugar — adjust to taste based on cherries’ sweetness
1 tbsp lemon juice (to brighten)
½ tsp almond extract (optional — complements cherries)

For the streusel topping

1 cup (125 g) all-purpose flour
¾ cup (150 g) packed light brown sugar
½ cup (113 g) cold unsalted butter, cubed
¼ tsp salt
½ tsp ground cinnamon (optional)

Finishing

Powdered sugar, for dusting
Optional: sliced almonds or white chocolate drizzle

Equipment

9×13-inch baking pan (or similar)
Parchment paper (for easier removal)
Mixing bowls
Pastry cutter or food processor (optional)
Baking sheet rack and cooling rack

Step-by-step method

1 — Prepare the pan and oven

Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on two opposite sides for easy lifting. Lightly grease the exposed pan edges only.

2 — Make the shortbread base

In a large bowl combine 2 ½ cups flour, sugar, and salt (and orange zest if using).
Add the cold cubed butter. Using a pastry cutter, two forks, or a food processor pulse, cut the butter into the dry ingredients until the mixture looks like coarse crumbs (pea-sized bits of butter remain).
Stir in the beaten egg and vanilla until the dough starts to clump and holds together when pressed. If it seems too dry, add 1 tsp milk at a time — but avoid making it sticky.
Press about 2/3 of this dough evenly into the bottom of your prepared pan to form a compact base. Use the bottom of a measuring cup to press and smooth.