This festive cherry bar recipe has been my answer to holiday baking panics for years. I first made these during a December rush when I needed something that felt special but could be prepared quickly with pantry staples. The result was a tray of buttery, slightly crumbly bars with bright pockets of tart cherry and creamy white chocolate that disappeared faster than I expected. They became a staple for cookie exchanges and small gifts because they travel well and look cheerful cut into squares.

What makes these treats special is the texture contrast. The base sets into a shortbread like layer that is tender but sturdy enough to carry that cheery filling. The dried tart cherries give pops of sharp fruitiness and the white chocolate softens the edge with a sweet, creamy finish. I often think of the time my kids came home from school and polished off nearly half the pan before dinner. That memory is why I always bake a double batch for guests now. These bars are straightforward enough for an afternoon bake yet festive enough for company.

Ingredients

• All purpose flour 1 1/2 cups: Choose a commonly available brand such as King Arthur or Gold Medal for consistent structure. Flour gives the shortbread style base its tender crumb so measure by spooning into the cup and leveling for accuracy.
• Granulated sugar 1/2 cup: Regular granulated sugar yields a crisp crumb and helps the crust brown evenly. Caster sugar is fine if you have it on hand and dissolves slightly faster.
• Unsalted butter 1/2 cup chilled and cubed: Use cold butter for proper crumb texture. Plugra or Kerrygold give rich flavor but any unsalted stick butter works. Cut into small cubes and keep chilled until mixing.
• Baking powder 1/2 teaspoon: A small amount helps the base lift a touch and prevents it from being overly dense.
• Pinch of salt: Balances the sweetness and amplifies butter flavor. If using salted butter omit extra salt.
• Large egg yolk 1: Adds richness and helps bind the dough. For a slightly firmer crust you can use the full egg but this version keeps the top tender.
• Vanilla extract 1/2 teaspoon: Use pure vanilla extract for best aroma; imitation works but the flavor will be flatter.
• Almond extract 1/4 teaspoon: A small amount complements cherries. If you prefer no almond note omit or replace with more vanilla.
• Dried tart cherries 1 cup roughly chopped: Choose unsweetened or lightly sweetened dried tart cherries for bright flavor. Rough chopping makes distribution more even in the topping.
• White chocolate chips 1/2 cup: Use good quality chips such as Guittard or Ghirardelli for better melting and flavor. If you prefer, chop a white chocolate bar for pockets of melt.

Instructions

Prepare the pan and oven:Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8 by 8 inch baking pan or line it with parchment paper leaving an overhang to lift the bars out later. This small detail makes removal and slicing much cleaner.Mix dry ingredients:In a medium bowl whisk together the all purpose flour, granulated sugar, baking powder, and a pinch of salt until evenly combined. This ensures even leavening and sweet distribution in each bite.Cut in the butter:Add the chilled cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs with pea sized pieces. Cold butter creates flaky pockets as it melts during baking which gives the base its pleasant texture.Add binding flavors:Stir in the egg yolk, vanilla extract, and almond extract. Mix until a soft dough forms. It may be slightly crumbly but should hold together when pressed. Avoid overworking the dough which will make the bars tougher.Form the base:Reserve about one third of the dough for the crumble topping. Press the remaining dough evenly into the prepared pan to form the base. Use the bottom of a measuring cup to press the crust flat and even. Bake the crust for 10 to 12 minutes until the edges are set and the center is still pale.Prepare the filling:While the base bakes toss the chopped dried cherries and white chocolate chips together in a small bowl to distribute them evenly and prevent clumping. This small trick helps avoid pools of chocolate in one corner and bare spots in another.Assemble and finish baking:Remove the base from the oven and let it cool slightly for about five minutes. Sprinkle the cherry and white chocolate mixture over the warm crust. Crumble the reserved dough evenly over the cherries leaving small openings so the filling can show through. Return the pan to the oven and bake for an additional 20 to 25 minutes until the top is golden and the filling is bubbling slightly. The center will firm up as it cools.Cool and cut:Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift them out and transfer to a cutting board. Cut into nine or twelve squares depending on desired portion size. Let them rest for at least 30 minutes after baking for clean slices.

Storage Tips

Store cooled bars in an airtight container layered with parchment paper at room temperature for up to two days. For longer keeping refrigerate for up to seven days which helps the white chocolate remain stable and the crust retain a pleasant texture. To freeze, wrap individual squares tightly in plastic wrap then place in a zip top bag or rigid container for up to three months. When ready to serve thaw at room temperature for 30 to 60 minutes depending on size or gently warm in a low oven by placing on a sheet pan at 275 degrees Fahrenheit for eight to ten minutes.

Ingredient Substitutions

If you need to swap ingredients consider using dried cranberries in place of tart cherries for a slightly sweeter profile. For dairy free choose a plant based stick butter and dairy free white chips; note that flavor will be different and texture slightly softer. To make the bars gluten free use a 1 to 1 gluten free flour blend and chill the dough a bit longer to achieve similar structure. If you prefer more fruit fold in an extra quarter cup of chopped cherries and reduce white chocolate chips slightly to maintain balance.

Serving Suggestions

Serve these bars slightly chilled or at room temperature on a holiday dessert platter with nuts and dark chocolate pieces for contrast. They pair well with strong coffee or a lightly brewed black tea. For a brunch spread cut smaller bite size pieces and arrange on a tiered tray. A dusting of sifted powdered sugar just before serving adds a festive snowy look and an extra hint of sweetness that complements tart cherries.

Cultural Background

Bar cookies and tray bakes have long anchored holiday baking across many cultures for their portability and shareability. These bars borrow from classic American shortbread foundations while incorporating cherries that evoke European fruit preserving traditions. Combining dried fruit and chocolate in bars is a holiday mainstay that balances indulgence and practicality.

Seasonal Adaptations

In winter keep the recipe as written to highlight dried tart cherries. For spring swap in chopped roasted apricots and white chocolate for a lighter vibe. Around autumn try dried cranberries and orange zest with dark chocolate chips to echo seasonal spices. For a spring celebration add toasted almonds on top to bring warmth and crunch.

Meal Prep Tips

For efficient holiday baking make the dough in the morning and keep it chilled until you are ready to press into the pan. Assemble multiple pans and freeze unbaked bars on a sheet pan until firm, then wrap and store for baking the day of the event. This approach gives freshly baked aroma with minimal day of work. If making several pans, rotate them in the oven to ensure even browning and consistent center set.

These cherry bars reward small thoughtful techniques such as keeping butter cold and distributing chips and fruit together. The result is a reliable, festive treat that invites conversation and second helpings. I hope you make them for your next holiday gathering and that they become one of those recipes your family requests year after year.