Ruby Red Cherry Bars are a delightful and incredibly easy-to-make treat that brings a burst of vibrant cherry flavor to any occasion. This recipe is perfect for those seeking a simple yet decadent dessert that’s both crowd-pleasing and budget-friendly.
Key Ingredients for Ruby Red Cherry Bars
- For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- For the Cherry Filling:
- 2 cans (21 ounces each) cherry pie filling
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- For the Topping (Optional but Highly Recommended):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or lemon juice
- 1/4 teaspoon almond extract (optional)
- Maraschino cherries, for garnish (optional)
How to Make Ruby Red Cherry Bars
These Ruby Red Cherry Bars are a dream come true for busy bakers, offering a delectable taste with minimal effort and just under an hour of total time. The buttery shortbread crust provides a perfect foundation for the rich, luscious cherry filling, creating a symphony of sweet and slightly tart flavors. It’s a satisfying dessert that’s sure to become a go-to for your sweet cravings.
Step-by-Step Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting. This step ensures your bars won’t stick and makes cleanup a breeze.
- Make the Crust: In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the vanilla extract. Gradually add the flour and salt, mixing on low speed until just combined and a dough forms. Don’t overmix.
- Press Crust into Pan: Reserve about 1 cup of the dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form the base of your ruby red cherry bars. You can use your hands or a flat-bottomed glass to help create a smooth layer.
- Partially Bake the Crust: Place the pan in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. This pre-baking step helps prevent a soggy bottom crust once the filling is added.
- Prepare the Cherry Filling: While the crust is partially baking, in a medium saucepan, whisk together the cherry pie filling, 1/4 cup granulated sugar, cornstarch, and lemon juice. Stir until the cornstarch is completely dissolved and there are no lumps.
- Cook the Filling: Cook the cherry mixture over medium heat, stirring constantly, until it thickens, about 5-7 minutes. It should be glossy and bubble slightly. Remove from heat.
- Add Filling to Crust: Carefully pour and spread the thickened cherry filling evenly over the partially baked crust. Ensure it covers the entire surface.
- Crumble Reserved Dough: Take the reserved 1 cup of dough and crumble it in small pieces over the cherry filling. Don’t worry about covering it completely; a rustic, crumbly topping is perfect for these ruby red cherry bars.
- Bake Until Golden: Return the pan to the oven and bake for an additional 25-30 minutes, or until the topping is golden brown and the cherry filling is bubbling around the edges.
- Cool Completely: Remove the pan from the oven and let the ruby red cherry bars cool completely on a wire rack. This is crucial for the bars to set properly and for clean slicing. It may take several hours.
- Make the Optional Glaze: Once the bars are completely cool, whisk together the powdered sugar, 1 tablespoon of milk or lemon juice, and almond extract (if using) in a small bowl. Add more milk or lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency.
- Drizzle and Garnish: Drizzle the glaze over the cooled bars. If desired, garnish with maraschino cherries for an extra festive touch.
- Slice and Serve: Once the glaze has set, use a sharp knife to cut the ruby red cherry bars into squares or rectangles. Enjoy!
Why You’ll Love This Ruby Red Cherry Bars
These Ruby Red Cherry Bars are an absolute delight that will win over everyone who tries them. The star of the show is undoubtedly the vibrant, sweet-tart cherry filling, nestled between a buttery, melt-in-your-mouth shortbread crust and a delightfully crumbly topping. Making these at home is incredibly cost-effective compared to purchasing similar baked goods, offering a gourmet taste without the gourmet price tag.
Plus, the optional creamy vanilla or bright lemon-almond glaze adds that extra touch of decadence, elevating them from simple bars to a truly special treat. They’re a fantastic alternative to a traditional cherry pie, offering all the beloved flavors in a convenient, portable bar form. Don’t wait – add these Ruby Red Cherry Bars to your baking list and prepare to be amazed by their delicious simplicity!
Storing and Reheating Tips
For optimal freshness, store your Ruby Red Cherry Bars in an airtight container at room temperature for up to 3 days. If you live in a warm climate or prefer them chilled, they can also be refrigerated for up to 5 days.
To Reheat: While these bars are delicious at room temperature or cold, you can gently reheat them if you prefer a warm, gooey center. Place a single bar on a microwave-safe plate and heat for 10-15 seconds on 50% power, or until warmed through. Avoid overheating, as this can make the crust mushy.
To Freeze: For longer storage, these bars freeze beautifully. Ensure they are completely cooled. You can freeze individual bars wrapped tightly in plastic wrap and then placed in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Final Thoughts
These Ruby Red Cherry Bars are a simple yet utterly satisfying dessert that brings a burst of joy with every bite. We encourage you to whip up a batch and experience their delightful charm for yourself!
Ruby Red Cherry Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting. This step ensures your bars won’t stick and makes cleanup a breeze.
- In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the vanilla extract. Gradually add the flour and salt, mixing on low speed until just combined and a dough forms. Don’t overmix.1 cup unsalted butter, softened, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 2 1/4 cups all-purpose flour, 1/2 teaspoon salt
- Reserve about 1 cup of the dough for the topping. Press the remaining dough evenly into the bottom of the prepared baking pan to form the base of your ruby red cherry bars. You can use your hands or a flat-bottomed glass to help create a smooth layer.
- Place the pan in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. This pre-baking step helps prevent a soggy bottom crust once the filling is added.
- While the crust is partially baking, in a medium saucepan, whisk together the cherry pie filling, 1/4 cup granulated sugar, cornstarch, and lemon juice. Stir until the cornstarch is completely dissolved and there are no lumps.2 cans (21 ounces each) cherry pie filling, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice
- Cook the cherry mixture over medium heat, stirring constantly, until it thickens, about 5-7 minutes. It should be glossy and bubble slightly. Remove from heat.
- Carefully pour and spread the thickened cherry filling evenly over the partially baked crust. Ensure it covers the entire surface.
- Take the reserved 1 cup of dough and crumble it in small pieces over the cherry filling. Don’t worry about covering it completely; a rustic, crumbly topping is perfect for these ruby red cherry bars.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the topping is golden brown and the cherry filling is bubbling around the edges.
- Remove the pan from the oven and let the ruby red cherry bars cool completely on a wire rack. This is crucial for the bars to set properly and for clean slicing. It may take several hours.
- Once the bars are completely cool, whisk together the powdered sugar, 1 tablespoon of milk or lemon juice, and almond extract (if using) in a small bowl. Add more milk or lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency.1/2 cup powdered sugar, 1-2 tablespoons milk or lemon juice, 1/4 teaspoon almond extract (optional)
- Drizzle the glaze over the cooled bars. If desired, garnish with maraschino cherries for an extra festive touch.Maraschino cherries, for garnish (optional)
- Once the glaze has set, use a sharp knife to cut the ruby red cherry bars into squares or rectangles. Enjoy!