Chocolate Cherry Bars combine the best of both worlds—decadent chocolate and tangy cherries on a buttery crust, taking this dessert to a whole new level.
I recently discovered Ben & Jerry’s Cherry Garcia ice cream, their number one selling flavor. Then, a few weeks ago, on a hot summer day, my husband and I went to 7-11 for ice cream, where I paid a hefty price for a Cherry Garcia ice cream bar. Although overpriced, it was absolutely delicious.
When a big box of Bing cherries arrived at my doorstep (Thanks, Harry & David!), I decided to use them to create a Cherry Garcia-inspired dessert. Meanwhile, after making Elderflower Sangria, I spent the next hour halving and pitting the cherries. During this process, I realized the brilliance of a cherry-pitter, which I immediately added to my Amazon wish list.
Table of Contents
Reasons to Love These Chocolate Bars
- Chocolate Cherry Bars have that cozy, homemade comfort that’s hard to beat.
- They’re super easy to make with just a few simple ingredients—perfect for busy days.
- These bars are versatile—perfect for dessert, a snack, or even a sweet breakfast treat.
Recipe Ingredients
- Cherries: Fresh, juicy cherries add a tart and sweet burst of flavor.
- Sugar: You can’t go wrong with sugar—just the right amount of sweetness to balance the tart cherries and give that shortbread crust its perfect crispiness.
- Vanilla Bean Caviar: The little flecks of vanilla bean add such a warm, cozy flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Mix-Ins: Add chopped nuts like cashews or almonds for a little crunch, or some shredded coconut for a chewy, tropical twist. If you’re feeling extra indulgent, toss in white chocolate chips or butterscotch morsels—they melt into sweet, gooey pockets that are just divine.
- Vanilla Bean Caviar Alternative: If you’re out of vanilla bean caviar, don’t worry—just use a teaspoon of pure vanilla extract instead. It gives the same warm, aromatic flavor.
How to Make Chocolate Cherry Bars
Step #1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 9″ x 13″ baking pan with parchment paper, letting the paper come up the sides.
Step #2: Take the ¾ cup melted butter and mix it with 2/3 cup white sugar and the vanilla bean caviar in a medium bowl. Add the flour and salt, and mix with a spatula until combined. Dump the dough into the prepared baking pan and press it into shape using your fingers.
Step #3: Bake the shortbread crust for 17-19 minutes, or until golden and puffed. Remove from the oven and let cool on a wire rack. Keep the oven on.
Step #4: Meanwhile, toss the cherries with a heaping spoonful of all-purpose flour.
Step #5: Dice the remaining cup of butter and place it in a small heavy-bottomed pot. Heat over medium for 6 minutes, stirring constantly. The butter will foam, turn clear, and then turn a golden-brown color. Remove from heat and pour into a glass liquid measuring cup. (Don’t be like me and pour it into a drinking glass without a handle, then burn yourself trying to pick it up.)
Step #6: In the bowl of a stand mixer (or use a regular bowl and hand mixer), use the whisk attachment to combine the sugar, eggs, and salt. Add half of the flour, then the bourbon, the rest of the flour, and the vanilla bean caviar.
Step #7: Once smooth, slowly pour in the browned butter with the mixer running to incorporate it into the mixture.
Step #8: Arrange your cherries and chocolate on top of the cooled shortbread crust. Pour the filling mixture evenly over the top. Return the pan to the oven and bake for 28-32 minutes, or until the top has turned golden-brown and a toothpick comes out clean.
Step #9: Cool for fifteen minutes in the pan, then use the parchment paper to remove the bars from the pan and place them on a rack to cool completely.
Step #10: Once completely cool, use a serrated knife (a bread knife works great) to cut into bars. Store bars in the fridge if you don’t consume them all within 24 hours.
Expert Tips
- Chill the Dough for a Firmer Crust: Before baking the shortbread crust, consider chilling the dough in the pan for about 10-15 minutes. This helps prevent the crust from shrinking and ensures a firmer, more even base.
- Line the Pan with Overhang: When lining your baking pan with parchment paper, leave extra paper overhanging the sides. This makes it much easier to lift the bars out of the pan once they’ve cooled, ensuring clean and neat edges.
FAQs
Semi-sweet or dark chocolate is ideal, as it balances the sweetness of the cherries and crust. Additionally, you can use chocolate chips, chunks, or a chopped chocolate bar for texture.
Absolutely! You can double the recipe and bake it in a larger pan, adjusting the baking time slightly. Keep an eye on the bars, and test with a toothpick for doneness.
Storage Info
Store your Cherry Garcia Bars in an airtight container in the fridge for up to 5 days. If you want to keep them longer, they freeze well—just wrap each bar individually in plastic wrap and place them in a freezer-safe bag for up to 3 months.
To reheat, thaw in the fridge overnight and warm in a 300°F (150°C) oven for about 10 minutes.
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Chocolate Cherry Bars Recipe
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Ingredients
For the Shortbread Crust
- 3/4 c. unsalted butter - melted
- 2/3 c. sugar
- Caviar from half of a vanilla bean
- 2 c. plus 2 Tbsp. flour
- 1/8 tsp. salt
For the Filling
- 1 c. unsalted butter
- 3 eggs
- 1/3 c. white sugar
- 1/3 c. brown sugar
- 1/8 tsp. salt
- 1/2 c. flour
- 1 tsp. bourbon - or try almond extract
- Caviar from half of a vanilla bean
- 4 c. cherries - halved and pitted
- 3/4 c. semi-sweet chocolate pieces - roughly chopped (all I had were chocolate chips, but it would have been much prettier with hunks of baking chocolate!)
- 1 Tbsp. all purpose flour
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 9″ x 13″ baking pan with parchment paper, letting the paper come up the sides.
- Take the ¾ cup melted butter and mix it with 2/3 cup white sugar and the vanilla bean caviar in a medium bowl. Add the flour and salt, and mix with a spatula until combined. Dump the dough into the prepared baking pan and press it into shape using your fingers.
- Bake the shortbread crust for 17-19 minutes, or until golden and puffed. Remove from the oven and let cool on a wire rack. Keep the oven on.
- Meanwhile, toss the cherries with a heaping spoonful of all-purpose flour.
- Dice the remaining cup of butter and place it in a small heavy-bottomed pot. Heat over medium for 6 minutes, stirring constantly. The butter will foam, turn clear, and then turn a golden-brown color. Remove from heat and pour into a glass liquid measuring cup. (Don’t be like me and pour it into a drinking glass without a handle, then burn yourself trying to pick it up.)
- In the bowl of a stand mixer (or use a regular bowl and hand mixer), use the whisk attachment to combine the sugar, eggs, and salt. Add half of the flour, then the bourbon, the rest of the flour, and the vanilla bean caviar.
- Once smooth, slowly pour in the browned butter with the mixer running to incorporate it into the mixture.
- Arrange your cherries and chocolate on top of the cooled shortbread crust. Pour the filling mixture evenly over the top. Return the pan to the oven and bake for 28-32 minutes, or until the top has turned golden-brown and a toothpick comes out clean.
- Cool for fifteen minutes in the pan, then use the parchment paper to remove the bars from the pan and place them on a rack to cool completely.
- Once completely cool, use a serrated knife (a bread knife works great) to cut into bars. Store bars in the fridge if you don’t consume them all within 24 hours.
NOTES
Nutrition
I love Cherry Garcia ice cream and these bars totally nailed that cherry and chocolate combo in dessert form!
Can I use frozen cherries?
Yes, just thaw them and pat them dry and then you are good to go!
Have you tried these with frozen cherries?
I made these and just love them! They didn’t turn out quite like yours, though I did change a few things, but they are sooooooo good. Thanks for the recipe. I posted about them on my blog and would love if you’d check them out 🙂 http://piesandplots.net/cherry-garcia-bars-sundaysupper/