This tray of Christmas Cherry Bars has been a holiday constant in my kitchen since the first December I tried to combine pantry staples into something bright and festive. I discovered this combination one snowy afternoon while rummaging through a neglected jar of dried cherries; the tart fruit paired with sweet white chocolate and a buttery shortbread base turned out to be a revelation. The contrast of a tender, slightly crumbly base with pockets of chewy cherries and melty chips creates a balance of textures and flavors that always stops conversations at the dessert table.

I first made these for a neighborhood cookie swap and came home with an empty tin and several requests for the recipe. They’re special because they look elegant without much fuss, travel well in a box, and hold up on the counter for parties without becoming soggy. The almond extract gives a subtle festive note that evokes marzipan and holiday baking without overpowering the cherries. If you’re looking for a dessert that’s easy to scale, forgiving for busy cooks, and perfect for gifting, this is the one I reach for every December.

Ingredients

• All-purpose flour (1 1/2 cups): Use a reliable brand like King Arthur or Pillsbury for consistent results; spoon into the measuring cup and level off for accuracy. The flour gives the base its shortbread texture.
• Granulated sugar (1/2 cup): Regular white sugar keeps the flavor bright and helps the crust set while providing a gentle caramelization at the edges.
• Unsalted butter, chilled and cubed (1/2 cup): Cold butter creates the crumbly texture. Cubing it small allows you to work it into the flour quickly; if you only have salted butter, reduce added salt slightly.
• Baking powder (1/2 teaspoon) and a pinch of salt: Small amounts help the dough hold together and enhance flavor without lifting the shortbread too much.
• Large egg yolk (1): Adds richness and binds the dough without making it cakey — only the yolk is used for a tender, dense base.
• Vanilla extract (1/2 teaspoon) and almond extract (1/4 teaspoon): Vanilla rounds the sweetness, while almond extract gives a festive aroma; use pure extracts when possible for more depth.
• Dried tart cherries, roughly chopped (1 cup): Tart cherries provide bright acidity that balances the white chocolate. Look for brands like Ocean Spray or Trader Joe’s for reliable tartness.
• White chocolate chips (1/2 cup): Use good-quality chips or finely chopped white chocolate for better melting and flavor; Ghirardelli or real baking bars chopped into small pieces work well.

Instructions

Prepare the pan and oven: Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper with an overhang on two sides — this makes removing the bars simple after they cool. Position a rack in the middle of the oven for even browning. Combine dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, and a pinch of salt until evenly mixed. Whisking aerates and evenly distributes the leavening so the texture stays consistent. Cut in the butter: Add the chilled, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs. Small pea-sized pieces of butter are ideal — they’ll create tender, flaky pockets as they melt in the oven. Bind the dough: Stir in the egg yolk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon almond extract. Mix until a soft dough forms; it should be slightly crumbly but hold together under pressure. If it’s too dry, add a teaspoon of cold water at a time. Form the base: Reserve about one-third of the dough for the topping. Press the remaining dough evenly into the prepared pan using the back of a measuring cup for a uniform surface. Aim for a compact, even layer so the filling distributes nicely. Par-bake the crust: Bake the crust for 10 to 12 minutes, until the edges are just set and the center is still pale. This step prevents the filling from making the base soggy and gives the crust a slight structure before adding the cherries and chips. Assemble and finish baking: While the crust cools slightly, toss 1 cup chopped dried tart cherries and 1/2 cup white chocolate chips to distribute them. Sprinkle evenly over the warm crust. Crumble the reserved dough over the top so bits of filling peek through, then bake for 20 to 25 minutes until the topping is golden and the filling is bubbling slightly. Cool and slice: Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift them out cleanly, then cut into squares or rectangles. For clean edges, chill briefly before slicing.

Storage Tips

Store the bars in an airtight container at room temperature for up to 48 hours; beyond that, refrigerate them to preserve freshness for up to five days. If you plan to freeze, cut into squares and arrange them in a single layer between sheets of parchment inside a freezer-safe box to prevent sticking. Thaw overnight in the refrigerator or on the counter for an hour before serving. Reheat briefly in a 300°F oven for 5–7 minutes to refresh the crust and soften the white chocolate if desired. Avoid microwave reheating for long periods as the chips can seize and change texture.

Ingredient Substitutions

If you don’t have dried tart cherries, dried cranberries make an excellent substitute — reduce added sugar slightly if they’re sweetened. For a dairy-free version, use a plant-based butter substitute and dairy-free white chocolate chips, though texture will be marginally different. Replace the white chocolate with semi-sweet or dark chocolate for less sweetness; if using chopped chocolate bars, reduce chip count to 1/3 cup to avoid overpowering the fruit. For a nut-free extract, omit almond extract and increase vanilla to 3/4 teaspoon for a milder profile.

Serving Suggestions

Serve these bars slightly chilled or at room temperature alongside a cup of mulled cider or espresso. Garnish with a dusting of powdered sugar or a light drizzle of melted white chocolate for an elegant look. Pair with whipped mascarpone for a creamier accompaniment, or plate with a scoop of vanilla gelato for a festive dessert. These bars also make charming homemade gifts — wrap stacks in parchment and tie with ribbon for a rustic presentation.

Cultural Background

Fruit-studded bars and shortbread bases have roots in European baking traditions where preserved fruits and nuts enhanced winter desserts. Dried cherries became widely used in North American holiday baking as tart-tasting counterparts to sweeter confections, and white chocolate gained popularity in the late 20th century as an indulgent counterpoint in festive sweets. This recipe blends those influences into a simple American-style traybake that’s ideal for holiday gatherings and potlucks.

Seasonal Adaptations

In winter, boost the spice by adding 1/4 teaspoon ground cinnamon or a pinch of nutmeg to the base dough. For a spring or summer twist, substitute dried cherries with dried apricots and lemon zest in the base for brightness. At Thanksgiving, replace almond extract with a tablespoon of bourbon or maple syrup for a warm, autumnal flavor. You can also fold in a handful of chopped toasted pecans for crunch during colder months.

Meal Prep Tips

Make the dough ahead and refrigerate it for up to 48 hours; reserve the top crumble separately so you can assemble and bake on the day you need fresh bars. To streamline holiday baking, double the recipe and bake in two pans — freeze one batch uncut and gift the other. Use a ruler to mark cut lines on parchment to get evenly sized pieces for gifting, and store small stacks with parchment dividers to prevent sticking.

These bars are one of those recipes that reward small improvements: a slightly colder butter, a careful crumble, and a patient cool-down yield perfectly textured slices every time. I hope they become a part of your holiday rotation as they have in mine — easy to make, lovely to share.