This batch of Christmas Cherry Bars is one of those recipes that arrived in my life during a crowded holiday season and never left. I first made them when I needed a simple, transportable treat for a cookie swap, and the combination of a tender, buttery base with pockets of tart dried cherries and creamy white chocolate immediately won over friends and family. The bars balance sweet and tart with a pleasing crumb texture that holds together without being heavy. They’re compact, easy to cut, and perfect for holiday platters or as a thoughtful neighbor gift.

I discovered the recipe while rifling through a worn recipe box that belonged to my grandmother; the method is old-fashioned but forgiving, which makes it ideal for busy weeks when you want something homemade without fuss. The mixture of vanilla and a whisper of almond extract lifts the fruit and chocolate in a way that feels festive without being cloying. They’re wonderful warm from the pan, but I’ve also watched guests return for a second bar after the squares had cooled and the flavors had settled — the texture changes slightly and becomes more shortbread-like, which I adore.

Ingredients

• All-purpose flour (1 1/2 cups): Provides structure and a tender crumb. For best results use a spoon-and-level method when measuring. King Arthur or Bob’s Red Mill perform consistently.
• Granulated sugar (1/2 cup): Sweetens the dough while helping to create a light golden color during baking. Caster sugar is fine but not necessary.
• Unsalted butter, chilled and cubed (1/2 cup): Cold butter creates a short, crumbly texture. Use high-quality butter (European-style if you prefer a richer flavor) and keep it chilled until incorporation.
• Baking powder (1/2 teaspoon) and pinch of salt: Small amounts ensure the base sets with a slight lift and a balanced flavor. If using salted butter, reduce the added salt slightly.
• Large egg yolk (1): Adds richness and gently binds the dough without making it cakey.
• Vanilla extract (1/2 teaspoon) and almond extract (1/4 teaspoon): Aromatics that brighten the fruit and chocolate. Use pure extracts for the best taste.
• Dried tart cherries, chopped (1 cup): Tart cherries provide acidity and chew; roughly chop them so they distribute evenly. Look for Good Chery or Ocean Spray tart cherries for quality.
• White chocolate chips (1/2 cup): Adds creamy sweetness. Choose good-quality chips or chop a white chocolate bar for better texture.

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, leaving an overhang on two sides so you can lift the bars from the pan easily after they cool. Mix 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 combined. This distributes the leavening and ensures a uniform crumb. Cut in the butter: Add 1/2 cup chilled, cubed unsalted butter to the dry mix. Use a pastry cutter or your fingertips to work the butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining; these pockets of butter melt during baking and give a delicate, flaky texture. 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 will be slightly crumbly but should hold when pressed. If it feels too dry, add a teaspoon of cold water at a time until it holds. Form the base and par-bake: Reserve about one-third of the dough for the crumble topping. Press the remaining dough evenly into the prepared pan to form the base. Bake the crust for 10 to 12 minutes until the edges are set but the center remains pale; this prevents the filling from making the base soggy. Add filling and crumble: While the crust bakes, toss the chopped dried cherries and 1/2 cup white chocolate chips together so they don’t sink. Scatter the mixture evenly over the warm crust. Crumble the reserved dough over the top, breaking it into small pieces so the filling peeks through and creates an appealing rustic top. Final bake and cool: Return the pan to the oven and bake an additional 20 to 25 minutes, until the top is golden and the filling is bubbling slightly. Allow the bars to cool completely in the pan on a wire rack; this takes at least an hour. Use the parchment overhang to lift out the slab, then cut into 12 to 16 squares depending on desired size.

Storage Tips

Store cooled bars at room temperature in an airtight container for up to 3 days. If your kitchen is warm, refrigerate them to preserve the white chocolate and prevent the butter from softening excessively; chilled bars will firm up and can be returned to room temperature before serving. For longer storage, freeze individual squares on a tray until firm, then layer in a freezer container separated by parchment, and freeze up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving for best texture.

Ingredient Substitutions

If you don’t have dried tart cherries, you can swap in dried cranberries or chopped dried apricots; reduce any additional sugar in the filling if you use very sweet dried fruit. For those who prefer a darker chocolate contrast, use semi-sweet chocolate chips instead of white chocolate — the flavor shift is dramatic and delicious. Replace almond extract with an extra 1/2 teaspoon vanilla if you have nut allergies. Gluten-free flour blends can be used 1:1, but expect the texture to be slightly more tender and crumbly.

Serving Suggestions

Serve these squares on a holiday cookie platter alongside ginger cookies and spiced nuts, or present them boxed with a ribbon for hostess gifts. A dusting of powdered sugar gives an extra festive look. For an elevated presentation, warm a slice gently and serve with a spoonful of crème fraîche or a scoop of vanilla gelato — the warmth softens the white chocolate and creates a near-candy center.

Cultural Background

Fruit-and-chocolate bars like these are a modern cousin of classic shortbread and European fruit bars that combine a buttery base with dried fruit. Using dried cherries evokes winter traditions where preserved fruit was used in holiday baking when fresh options were scarce. The addition of white chocolate is an American convenience that adds creaminess and sweetness, giving a contemporary holiday feel to an otherwise traditional texture and technique.

Seasonal Adaptations

In summer, swap dried cherries for chopped fresh summer cherries and reduce baking time slightly; the filling will be juicier. For winter variations, add 1/2 teaspoon orange zest to the filling for a citrus lift or sprinkle the top with chopped toasted pistachios for color and crunch. For a St. Patrick’s Day twist, use green-dyed white chocolate chips and add a touch of lime zest.

Meal Prep Tips

Prepare the dough up to 24 hours in advance and keep it chilled; this reduces hands-on time on baking day. Assemble and par-bake the crust, add filling and freeze the unbaked slab for up to a month. When you need treats, bake from frozen adding 5 to 10 minutes to the time, and allow extra cooling time before slicing. Use an 8×8-inch pan with parchment overhang to make removal and portioning quick and neat.

These Christmas Cherry Bars are the kind of simple, satisfying dessert that becomes part of holiday routines. They travel well, store well, and are reliably adored. Make a double batch and tuck extras into the freezer — you'll be glad you did when guests arrive unexpectedly.