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Christmas Cherry Bars


  • Author: Christine

Description

These Christmas Cherry Bars are a delightful combination of buttery crust, tart cherry filling, and a sweet crumbly topping, perfect for the holiday season. Simple to prepare, they’re ideal for sharing at festive gatherings or giving as homemade gifts.


Ingredients

Scale
  • 1 cup of butter, softened
  • 2 cups of sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 can (21 ounces) cherry pie filling
For the glaze (optional):
  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  • Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
  • Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
  • Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture and mix well.
  • Prepare the Base: Spread 3 cups of batter evenly into the prepared pan.
  • Add Cherry Filling: Carefully spread the cherry pie filling over the batter.
  • Top Layer: Drop the remaining batter in small clumps over the filling.
  • Bake: Bake for 35-40 minutes or until golden brown.
  • Cool: Cool completely on a wire rack.
  • Vanilla Glaze (Optional)
  • Mix Ingredients: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle: Once the cherry bars are completely cooled, drizzle the vanilla glaze over them.
Serve: Cut into bars and serve after the glaze has set.
Enjoy these scrumptious Christmas Cherry Bars as a festive highlight to your holiday season!

Notes

For the best results, ensure your butter is softened before creaming it with the sugar, and choose a high-quality cherry pie filling for maximum flavor. If desired, you can add a vanilla glaze or experiment with other fruit fillings for a personalized touch.