Christmas Cherry Bars (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups all-purpose flour
02 -
½ cup granulated sugar
03 -
½ teaspoon baking powder
04 -
Pinch of salt
→ Fats and Extracts
05 -
½ cup unsalted butter, chilled and cubed
06 -
1 large egg yolk
07 -
½ teaspoon vanilla extract
08 -
¼ teaspoon almond extract
→ Fillings
09 -
1 cup dried tart cherries, roughly chopped
10 -
½ cup white chocolate chips
# Instructions:
01 -
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 for easy removal.
02 -
In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly mixed.
03 -
Add the chilled cubed butter to the dry ingredients and cut it in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 -
Stir in the egg yolk, vanilla extract, and almond extract until a soft dough forms. The dough may be slightly crumbly but should hold when pressed.
05 -
Reserve about one-third of the dough for topping. Press the remaining dough evenly into the prepared pan to create the base layer.
06 -
Bake the crust for 10 to 12 minutes until the edges are set but the center remains pale. Remove from the oven and allow to cool slightly.
07 -
Toss the dried cherries and white chocolate chips in a small bowl to distribute evenly. Spread this mixture over the warm crust.
08 -
Crumble the reserved dough evenly over the cherry and chocolate layer, breaking into small pieces so the filling is visible.
09 -
Return the pan to the oven and bake for an additional 20 to 25 minutes until the topping is golden and the filling bubbles slightly.
10 -
Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift them out, then cut into squares or rectangles.
# Notes:
01 -
Use chilled butter for a crumbly texture and prevent overmixing to maintain tenderness.