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It feels like magic when your kitchen fills up with the scent of cinnamon and baking fruit, doesn’t it? The lights gleam off the windowpanes, and suddenly every countertop becomes a stage for holiday treats.
You can skip the fiddly rolling and still get that cherry-pie thrill with something simpler—think tender, buttery bars studded with jewel-red filling and crowned by a glossy vanilla drizzle.
Why You’ll Love It
Press, layer and bake—no chilling, no rolling, no sweat. Here’s what makes these bars a holiday hero:
• Festive pop of color: Deep crimson cherries peek through buttery dough like ornaments on a tree.
• Crowd-friendly format: A 9×13 pan yields around 24 squares—perfect for sharing (or hiding).
• Make-ahead ease: Bake one day, glaze the next, then relax until guests arrive.
Timing and Servings
All told, you’re looking at roughly 15 minutes of prep, 35–40 minutes in the oven and another 15 minutes cooling. That’s just over an hour before you’re slicing into 24 generous bars—enough to fuel a movie night marathon or stock your office wellness room.
Ingredients
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour, spooned and leveled
• 1 teaspoon salt
• 1 (21-ounce) can cherry pie filling
For the glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
Directions
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment.
2. In a large bowl, beat butter and sugar on medium speed until pale and fluffy—about 3 minutes.
3. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
4. Whisk flour and salt in a separate bowl. With the mixer on low, add the dry ingredients until just combined.
5. Scoop out roughly 1 cup of batter and set aside. Press the remaining dough into the pan to create an even base.
6. Spread the cherry pie filling over that crust—uneven spots are part of the charm.
7. Drop spoonfuls of reserved batter over the cherries, letting peaks and valleys form naturally.
8. Bake 35–40 minutes, until edges are light golden and a toothpick in the center yields moist crumbs, not wet batter. Cool in the pan for 15 minutes.
9. Whisk glaze ingredients until smooth, then drizzle over warm bars in a back-and-forth motion. Let set for about 10 minutes before slicing.
Variations
If you’re feeling playful, try these twists:
• Mixed-Berry Bliss: Swap in blueberry or raspberry pie filling.
• Chocolate Drizzle: Melt ½ cup dark chocolate chips and zig-zag over the top before glazing.
• Coconut Kiss: Stir ½ cup shredded coconut into the batter for a light tropical note.
• Nutty Crunch: Sprinkle chopped pecans or almonds over the cherry layer prior to adding the last dollops of dough.
Storage & Reheating Tips
Store bars at room temperature in an airtight container for up to 2 days, or refrigerate for up to one week. To freeze, layer squares between parchment in a freezer-safe box for up to three months. Thaw overnight in the fridge, then warm gently at 300°F for 5–7 minutes if you like them just-touch-of-warm.
FAQs
Can I use fresh cherries instead of canned?
Absolutely. Pit about 3 cups, toss with ¼ cup sugar and 1 tablespoon cornstarch, then simmer until thick. Cool fully before layering.
How do I know they’re done?
When edges turn light golden and a toothpick in the center comes out with a few moist crumbs—never wet batter—you’re golden.
What if I want them less sweet?
You can trim the sugar to 1½ cups, but going much lower may make the texture gummy. The tart cherries help balance the sweetness.
Is there a gluten-free option?
Yes—swap the flour for a 1:1 gluten-free blend. You might need an extra minute or two in the oven.
Do I have to add the glaze?
The bars are tasty solo. The glaze just feels like a snowy finale and adds a hint of vanilla charm.
Conclusion
Whether you’re scrambling to fill a holiday cookie tray or craving a cozy treat by the fire, these Christmas Cherry Bars deliver nostalgia without the fuss. They bring that cherry-pie warmth in a grab-and-go form that’s as at home on a buffet table as it is on your couch. So tie on an apron, cue up your favorite festive tunes, and let these bars become your next holiday tradition. Enjoy!
Christmas Cherry Bars
Ingredients
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
- 1 can cherry pie filling 21 ounces
- 1 cup powdered sugar for optional glaze
- 2 tbsp milk for optional glaze
- 1/2 tsp vanilla extract for optional glaze
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then blend in the vanilla extract.
- In a separate bowl, mix the flour and salt, then gradually add to the butter mixture until fully incorporated.
- Spread 3 cups of the batter evenly across the bottom of the pan, then layer the cherry pie filling on top. Drop small clumps of the remaining batter over the cherry layer.
- Bake for 35-40 minutes until the top is golden brown. A toothpick inserted in the center should come out clean.
- Let the bars cool completely on a wire rack before adding the glaze.
- Mix powdered sugar, milk, and vanilla extract to form a glaze. Drizzle over the cooled bars.
- Let the glaze set, then slice into bars and enjoy!