Description
These Christmas Cherry Bars are a festive and delicious dessert featuring a buttery dough base layered with sweet cherry pie filling and topped with a creamy almond and vanilla glaze. Perfect for holiday gatherings, these bars offer a delightful combination of flavors and textures, and are easy to make in a single sheet pan.
Ingredients
Scale
For the Dough
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
For the Filling
- 2 cans (21 oz each) cherry pie filling
For the Glaze
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2–3 tablespoons whole milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 15×10-inch sheet pan with baking spray to prepare for the dough.
- Cream Butter, Sugar, and Salt: In a large bowl, cream together the softened butter, sugar, and salt until the mixture is light and fluffy, which helps create a tender texture in the final bars.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure smooth incorporation. Then stir in the vanilla and almond extracts for flavor.
- Add Flour: Gradually add the all-purpose flour to the wet ingredients, mixing until a dough forms that is manageable and slightly sticky.
- Press Dough into Pan: Press 3 cups of the dough evenly into the bottom of the prepared sheet pan to form the base layer for your bars.
- Add Cherry Filling: Spread the cherry pie filling evenly over the pressed dough to create a luscious fruity layer.
- Top with Remaining Dough: Drop spoonfuls of the remaining dough over the cherry filling, distributing it in a way that some filling remains visible.
- Bake: Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the dough is fully cooked. Then allow the bars to cool completely in the pan.
- Prepare Glaze: In a small bowl, whisk together the confectioners’ sugar, vanilla extract, almond extract, and 2–3 tablespoons of whole milk until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the cooled bars evenly. Once the glaze has set, cut the dessert into squares and serve.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Room temperature eggs help the batter mix more evenly.
- The almond extract enhances the cherry flavor but can be omitted if unavailable.
- The cherry pie filling is generously spread, but you can adjust the amount to your liking.
- Allow the bars to cool completely before glazing to prevent the glaze from melting.
- The glaze can be made thicker or thinner by adjusting the amount of milk used.
- Store bars in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
