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Cherry White Chocolate Bars

These delightful Cherry White Chocolate Bars feature a buttery crust topped with tart cherries and creamy white chocolate, creating a harmonious blend of flavors in every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 cups unsalted butter, chilled and cubed Ensure butter is very cold for a tender crust.
  • 0.5 teaspoon baking powder
  • pinch salt
  • 1 large egg yolk
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon almond extract Can be omitted or replaced with vanilla.
For the filling
  • 1 cup dried tart cherries, roughly chopped
  • 0.5 cups white chocolate chips Feel free to experiment with different types of chocolate.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease or line an 8x8-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the chilled butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  4. Stir in the egg yolk, vanilla extract, and almond extract until a soft, slightly crumbly dough forms.
  5. Set aside approximately one-third of the dough for topping, then press the remaining dough evenly into the prepared baking pan.
  6. Bake the crust for 10 to 12 minutes until the edges set but the center remains soft.
Assembling and Baking
  1. While the crust cools, in a small bowl, toss the dried tart cherries and white chocolate chips together until evenly coated.
  2. Sprinkle this mixture over the warm crust, then crumble the reserved dough over the top.
  3. Return to the oven and bake for another 20 to 25 minutes until golden brown and bubbly.
  4. Cool completely in the pan on a wire rack, then lift out and cut into squares or rectangles.

Notes

These bars can be stored in an airtight container at room temperature for up to four days or in the refrigerator for a week. For long-term storage, wrap in parchment and then foil to maintain moisture.