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Ruby Red Cherry Bars

Cherry bars with frozen cherries pair a buttery shortbread crust with a thick, glossy cherry filling and a crumbly topping. Bake them in a 9x13-inch pan, then cool completely before cutting into 24 bars.
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Prep Time 20 minutes
Cook Time 1 hour 3 minutes
Cooling 3 hours
Total Time 4 hours 23 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the crust and topping
  • 1 cup unsalted butter 2 sticks, softened
  • 0.5 cup powdered sugar
  • 2 cups all-purpose flour
  • 0.25 tsp salt
For the cherry filling
  • 2 lb dark sweet cherries frozen, pitted
  • 0.75 cup granulated sugar
  • 0.25 cup water
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.25 tsp almond extract

Equipment

  • 1 9x13-inch baking pan
  • 1 medium saucepan

Method
 

Make the crust and topping
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides, and lightly grease the parchment.
  3. Beat the softened unsalted butter and powdered sugar until smooth.
  4. Mix in the all-purpose flour and salt until a soft dough forms.
  5. Press about two-thirds of the dough evenly into the prepared pan.
  6. Crumble the remaining dough into small pieces and refrigerate it while the crust bakes.
  7. Bake the crust for 18–20 minutes, until set and just beginning to turn golden at the edges.
Cook the cherry filling
  1. Combine the frozen pitted dark sweet cherries and granulated sugar in a medium saucepan over medium heat.
  2. Stir occasionally for 8–10 minutes, until the cherries thaw and release their juices.
  3. Whisk the water and cornstarch together until smooth.
  4. Stir the cornstarch mixture into the cherries and cook for 1–2 minutes, stirring, until thick and glossy.
  5. Remove the filling from the heat and stir in the lemon juice and almond extract.
Assemble and bake
  1. Spread the cherry filling over the warm crust.
  2. Scatter the reserved dough crumbs over the top.
  3. Bake for 30–35 minutes, until the topping is golden and the filling bubbles at the edges.
  4. Cool completely in the pan, about 3 hours.
  5. Use the parchment overhang to lift out the bars and cut into 24 pieces.

Notes

For clean slices, make sure the bars cool completely before cutting. Store covered in the refrigerator for up to 4 days; freeze for up to 3 months. For a dairy-free version, use a dairy-free butter alternative.