Christmas Cherry Bars Delight

Flecked with vibrant cherries and finished with a sweet glaze, these Christmas Cherry Bars are one of the most joyful desserts I make every holiday season at home. The easy blondie-style base and bright fruit filling feel like a simple way to bring some festive nostalgia to any table. Whether on a cookie platter or tucked into lunchboxes, they always bring a smile.

Whenever I bake these bars, the smell alone has everyone wandering into the kitchen. My mom handed down this recipe to me, and now it is just not Christmas until I have a batch cooling on the counter.

Ingredients

• Unsalted butter: lends richness and keeps the base perfectly tender. I like European-style butter if you can find it
• Granulated sugar: gives the bars a light, sweet crumb that balances the tart cherries
• Eggs: add structure and make the bars soft and chewy in the best way
• Vanilla extract: brings an extra warmth and cozy aroma to the dough
• Almond extract: optional but gives a hint of marzipan flavor that pairs perfectly with cherries. Go with a pure extract for the best taste
• All-purpose flour: forms the sturdy structure for layering and slicing
• Salt: just a little elevates all the flavors and keeps the bars from tasting bland
• Cherry pie filling: brings that burst of fruity holiday color. Use one with whole cherries for the prettiest look and texture
• Powdered sugar and milk for the glaze: bring that finishing sparkle. Sift the sugar well to avoid lumps
• Vanilla or almond extract in the glaze: echoes the flavors in the bars themselves

Instructions

Prepare the Pan:

Grease and line a nine-inch by thirteen-inch baking pan with parchment. Make sure the paper overhangs the edges so lifting the bars out is easy once they cool

Cream Butter and Sugar:

Beat softened butter with sugar in a large bowl until almost white and very fluffy. This step is key for a light textured base

Add Eggs and Flavor:

Mix in the eggs one at a time so the batter stays creamy and does not split. Pour in the vanilla and almond extracts and beat until just combined

Mix in Flour and Salt:

Add the flour and salt gradually. Use a spatula or low-speed mixer and stop as soon as the flour disappears to keep the bars tender

Spread the Base Layer:

Scoop out about two-thirds of the dough and smooth it evenly over the prepared pan. Try to reach all the way into the corners

Add Cherry Layer:

Gently spoon the cherry pie filling all over the base in an even layer. Try to not press it down too hard so it stays vibrant and juicy

Top with Remaining Dough:

Drop the rest of the dough in small spoonfuls over the cherries. Leave a few gaps so the bright red filling peeks through for a festive look

Bake:

Slide into a preheated three hundred fifty degree oven. Bake for thirty five to forty minutes. The top should just be golden and a toothpick poked in the center should come out clean or with a few moist crumbs

Cool:

Let the pan cool completely on a wire rack before you cut or glaze. This helps the bars hold their shape

Mix the Glaze:

Whisk together the powdered sugar and milk, starting with two tablespoons of milk and adding more if needed to get a drizzle-able consistency. Stir in your vanilla or almond extract

Glaze the Bars:

Once the bars are fully cooled, drizzle with the glaze and let it set for about fifteen minutes before slicing into neat squares

The almond extract is my secret weapon. Just a little in both the dough and glaze pulls the whole recipe together. Last Christmas my niece helped me scatter dough over the cherries and we ended up giggling more than baking.

Storage Tips

Store leftover bars in an airtight container at cool room temperature for up to three days. For longer keeping try refrigerating them which keeps them moist and chewy. For best texture bring them to room temperature or microwave for a few seconds before eating.

Ingredient Substitutions

If you cannot find cherry pie filling use homemade cherry compote or try another fruit like raspberry pie filling for a twist. Almond extract is lovely but vanilla alone still makes a delicious result. Swap gluten free flour for a wheat free version though texture will be a bit more delicate.

Serving Suggestions

These bars are stunning on a cookie tray or tucked into lunchboxes. You can also cut them a bit smaller for petit fours at a holiday tea. I love to finish them with a snip of green candied cherry or a dust of edible glitter for a special party.

Cultural and Historical Context

Fruit bars like these grew from a tradition of American church bake sales and holiday cookie exchanges. The bright cherry and almond flavors borrow from European holiday pastries but the bar form makes them extra simple for modern busy families. Every bite feels classic and comforting.

Seasonal Adaptations

If berries are in season feel free to use them for a summer version. Try a cranberry or apple pie filling in fall for a warm spiced take. Swap in lemon zest for a brighter spring flavor.

Success Stories

A friend once brought these to a December potluck and skipped the glaze. They still vanished before any other cookie on the tray. Another time I made a big double batch for a family trip and everyone kept sneaking pieces for breakfast.

Freezer Meal Conversion

Cut fully cooled bars and layer between parchment in a sealed container. They freeze for up to two months. Thaw on the counter or warm in the oven and then glaze fresh for best results. This trick has saved my sanity around the holidays more than once.

Cut a few bars for yourself before sharing—these disappear fast. Enjoy the bright cherry flavor and tender crumb with every bite.

Common Recipe Questions

→ Can I use fresh cherries instead of pie filling?

Yes, simmer fresh or frozen cherries with some sugar and cornstarch for a thick, sweet filling.

→ How do I make the bars more almond-flavored?

Increase the almond extract in both the dough and glaze, or add sliced almonds as a topping.

→ Can these bars be prepared ahead of time?

Absolutely! Store the cooled bars in an airtight container for up to three days, or freeze for longer storage.

→ What can I use instead of powdered sugar for the glaze?

If needed, blend regular sugar until fine to substitute for powdered sugar in the glaze.

→ Should I refrigerate the bars after baking?

These bars can be kept at room temperature, but refrigeration extends their freshness, especially with glaze.