Description
Festive, sweet-tart cherry bars with a buttery shortbread base and a crumbly topping, perfect for holiday gatherings.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup cold unsalted butter, cut into cubes
- 2 tablespoons granulated sugar
- 1 pinch salt
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 cup sugar (for fresh cherries)
- 2 tablespoons water (for fresh cherries)
- 1/2 to 3/4 cup additional all-purpose flour (for topping)
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Cherry pie filling or canned cherries
- Cream cheese (optional)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350°F and line a 9×13 inch pan with parchment paper.
- Mix flour, cold butter, granulated sugar, and salt until crumbly. Press 2/3 of this mixture into the bottom of the pan and bake for 12 minutes.
- If using canned cherries, stir in lemon juice and cornstarch. If using fresh cherries, cook them with sugar, water, cornstarch, and lemon juice until thick, then cool.
- Cream softened butter and brown sugar; beat in the egg and vanilla. Stir in remaining crust crumbs and flour until thick yet spreadable.
- Spread cherry filling over the crust and crumble topping over it. Bake for 25-30 minutes until golden on top and bubbly inside.
- Cool completely, then slice into bars.
Notes
Chill bars before slicing for cleaner cuts. Use almond extract for added flavor. Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg