Description
These festive Christmas Cherry Bars combine a buttery, tender crust with sweet and tangy cherry pie filling, all topped with a smooth vanilla-almond glaze. Perfect for holiday gatherings, these bars offer a delightful balance of flavors and a beautiful presentation in every bite.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 15×10-inch sheet pan with baking spray to prevent sticking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter, sugar, and salt until the mixture becomes light and fluffy, ensuring a smooth base for the dough.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition for proper incorporation. Stir in the vanilla and almond extracts to flavor the dough.
- Incorporate Flour: Gradually add the all-purpose flour, mixing just until a dough forms. Avoid overmixing to keep the bars tender.
- Press Base Layer: Press approximately 3 cups of the dough evenly into the bottom of the prepared sheet pan, creating a uniform crust.
- Spread Cherry Filling: Evenly spread both cans of cherry pie filling over the dough layer, covering the surface completely.
- Add Remaining Dough: Drop spoonfuls of the remaining dough over the cherry filling in a scattered pattern, allowing some filling to peek through.
- Bake: Bake the assembled bars in the preheated oven for 35-40 minutes, or until the dough on top turns golden brown. Remove from oven and allow to cool completely in the pan.
- Prepare Glaze: In a small bowl, whisk together the confectioners’ sugar, vanilla extract, almond extract, and enough whole milk (2–3 tablespoons) to reach a smooth, drizzleable consistency.
- Glaze and Serve: Drizzle the glaze evenly over the cooled bars. Once the glaze has set, cut into squares to serve and enjoy.
Notes
- Make sure the eggs are at room temperature for better incorporation into the dough.
- You can use low-fat milk instead of whole milk for a lighter glaze if preferred.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a different flavor twist, substitute cherry pie filling with your favorite fruit pie filling.
- Ensure the bars are completely cooled before glazing to prevent the glaze from melting.
