Christmas Cherry White Bars

These festive cherry bars have been my go to treat when the holiday season rolls around filling the house with sweet aromas and cheerful color. They are rich with tart cherries creamy white chocolate and a tender buttery base that somehow taste even better the next day a true make ahead hidden gem for Christmas gatherings.

Every year my friends ask for this recipe before December even hits. The first time I made them my neighbor knocked on my door just to see what I was baking because the smell was so inviting.

Ingredients

• All purpose flour: provides the structure for the bars look for a fine texture for the best crumb
• Granulated sugar: delivers the perfect amount of sweetness always choose pure white sugar for consistency
• Unsalted butter: chilled gives a melt in your mouth richness use high quality European style butter if you can
• Baking powder: lifts the dough for a delicate bite check that your baking powder is fresh for best results
• A pinch of salt: balances the sweetness opt for fine sea salt for a clean taste
• Egg yolk: brings a tender texture and richness from fresh local eggs when possible
• Vanilla extract: adds warmth choose pure extract over imitation for deeper flavor
• Almond extract: echoes the festive cherry flavor be careful almond extract is strong so measure precisely
• Dried tart cherries: bring vibrant color and tang look for ones that are still a bit plump not rock hard
• White chocolate chips: melt into creamy pools seek out real cocoa butter chips for best melt and flavor

Instructions

Prepare the Pan:

Lightly grease an eight inch square baking pan or line it with parchment paper leaving extra overhang for easy lifting later

Mix the Dry Ingredients:

Whisk the flour sugar baking powder and salt together in a medium bowl until well combined and lump free

Cut in the Butter:

Add chilled butter cubes to the dry mix and use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs Take your time here cold butter means a flakier base

Combine the Wet Ingredients:

Stir in the egg yolk vanilla extract and almond extract working by hand or spatula until the dough just comes together It might look a bit crumbly but it should hold when pressed

Form the Base and Topping:

Set aside about one third of the dough for the crumble layer on top Press the remaining dough into the pan in a firm even layer covering every bit of surface

Bake the Base:

Bake the pressed dough in a preheated oven for about ten to twelve minutes just until the edges are set but not yet browned Let cool slightly while you prepare the filling

Prepare the Filling Layer:

Mix the roughly chopped dried cherries with the white chocolate chips in a small bowl to distribute them evenly

Add the Filling:

Sprinkle the cherry and chocolate mixture over the warm crust making sure to cover from edge to edge

Finish with Crumble:

Break the reserved dough into small chunks and scatter over the filling so some of the berry and chocolate peeks through

Bake to Finish:

Return the pan to the oven for another twenty to twenty five minutes until the top is golden and the fruit is bubbly at the edges

Cool and Slice:

Allow everything to cool fully in the pan on a wire rack Use the parchment to lift out then slice into neat squares or bars for serving

I genuinely cannot resist nibbling bits of the crumble dough before it goes in the oven that hint of almond gets me every single time. Once my niece asked if we could make only the topping as cookies because it was so tasty raw.

Storage Tips

Store these bars in an airtight container at room temperature for up to four days. For longer storage keep in the fridge where they stay tender without drying out. The bars freeze beautifully just wrap them tightly and thaw at room temperature when needed.

Ingredient Substitutions

Switch dried cranberries for a less tart flavor. Use dark chocolate chips in place of white for a deeper chocolate note. Try orange zest in the dough for a bright citrus twist.

Serving Suggestions

Serve these with a cup of mulled wine or hot chocolate at your holiday table. Wrap pieces in parchment with bakers twine for an edible gift. They pair wonderfully with a scoop of vanilla ice cream for a rich dessert.

Cultural Notes

Cherries and almonds are classic Christmas flavors found in European holiday baking. Bar cookies make holiday entertaining easy with minimal fuss and no shaping or decorating. The buttery dough is borrowed from traditional European shortbread a staple in festive desserts.

Seasonal Adaptations

Add toasted pecans or walnuts to the crumble topping for crunch. Swap dried cherries for fresh when in season drain very well first. Dust finished bars with powdered sugar for a snowy Christmas effect.

Success Stories

Last year I brought these to our neighborhood cookie swap and they disappeared before any other tray. One friend now calls these the official taste of December at her house. My mother tells everyone that these bars finally convinced her to like white chocolate.

Freezer Meal Conversion

Wrap bars tightly in plastic wrap then foil and stash in the freezer for up to two months. For party prep freeze a double batch and set on the counter to thaw in the morning. Frozen cherry bars are delicious eaten cold straight from the freezer as a secret chef’s treat.

Make these cherry bars for your next holiday event and enjoy a colorful festive treat that everyone will remember. Share a batch and you might just start a new Christmas tradition.

Recipe Q&A

→ Can I substitute fresh cherries for dried cherries?

Fresh cherries contain more moisture and may alter the texture. Dried tart cherries provide concentrated flavor and prevent a soggy base.

→ What type of pan works best?

An 8×8-inch baking pan gives the ideal thickness. Lining it with parchment makes for easy removal and cleaner edges.

→ Are there alternatives to white chocolate chips?

Semi-sweet or dark chocolate can be used, though white chocolate offers a milder, creamy contrast to tart cherries.

→ Is chilling the dough necessary?

Chilling the butter before blending ensures a tender, crumbly texture but the dough does not need additional chilling after mixing.

→ How do I store the bars?

Cool completely and store in an airtight container at room temperature for up to 4 days or freeze for longer shelf life.