Chewy Cherry Almond Bars: The Snack That Disappears Before It Cools

You know that dessert you swear you’ll “save for later,” but it somehow vanishes by halftime? This is it. Chewy Cherry Almond Bars hit the sweet spot between nostalgic bake-sale treat and grown-up flavor flex.

They’re sticky-chewy in the middle, golden at the edges, and loaded with tart cherries and roasted almond crunch. No mixer, no drama, and no leftovers—unless you hide a piece. Which you should.

The Secret Behind This Recipe

The power combo here is texture and contrast.

Dried tart cherries bring a bright, almost jammy tang that cuts through the sweetness, while sliced almonds toast up into a buttery crunch. That chew comes from a smart sugar balance: a mix of brown sugar for moisture and caramel notes, with a supporting cast of granulated sugar for structure. Melted butter keeps things simple and yields a dense, fudgy bar vibe—think blondie’s classy cousin.

A whisper of almond extract amplifies the nuts without overpowering the cherries. And a touch of flaky sea salt on top? That’s the “how did you make these?” factor.

What You’ll Need (Ingredients)

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (measure carefully—potent!)
• 1 cup (120 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup (100 g) dried tart cherries, roughly chopped
• 1/2 cup (45 g) sliced almonds, lightly toasted
• 2 tablespoons milk (any kind) to keep the batter glossy
• Optional: 2–3 tablespoons white or dark chocolate chips
• Finishing: flaky sea salt, for sprinkling

Instructions

1. Prep your stage: Heat oven to 350°F (175°C).

   Line an 8-inch square pan with parchment, leaving overhang for easy lift. Lightly grease the sides.

2. Toast the almonds: Spread sliced almonds on a sheet pan and toast for 6–8 minutes until fragrant and just golden. Cool.

   Don’t skip—this unlocks flavor.

3. Mix the wet stuff: In a bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and unified. Whisk in the egg, egg yolk, vanilla, and almond extract until smooth.
4. Stir the dries: In a separate bowl, whisk flour, baking powder, and fine sea salt. Add to the wet mixture and fold gently until a few flour streaks remain.
5. Add the goodies: Fold in milk, cherries, toasted almonds, and chocolate chips if using.

   The batter will be thick and sticky—ideal.

6. Pan and level: Scrape into the prepared pan. Smooth the top with a spatula. Sprinkle a pinch of flaky sea salt.
7. Bake to chewy: Bake 20–24 minutes until the edges are set and golden, and the center looks slightly soft but not jiggly.

   A toothpick should come out with moist crumbs, not wet batter.

8. Cool (seriously): Let the pan cool on a rack at least 30–45 minutes. Lift out with parchment and slice into bars. Warm slicing = gooey edges; fully cooled = sharper cuts.

   Choose your adventure.

Keeping It Fresh

Keep bars in an airtight container at room temperature for 3–4 days. Slip in a small piece of bread to maintain moisture—grandma trick, zero shame. For longer storage, wrap bars individually and freeze up to 2 months.

Thaw at room temp or zap for 10–15 seconds to revive peak chew. If your kitchen runs hot, refrigerate after day two to protect texture. Just let bars sit out for 10 minutes before eating so the butter softens back to chewy-not-chalky.

Benefits of This Recipe

• Ridiculously easy: One bowl, no mixer, no creaming.

  It’s basically a cheat code.

• Balanced flavor: Tart cherries keep it from being sugar-on-sugar, and almond extract adds a bakery-level finish.
• Texture goals: Chewy center, crisp edge, and crunchy almond pop in every bite.
• Flexible ingredients: Use any milk, swap cherries for cranberries, or skip the chocolate—still great.
• Shareable format: Cuts cleanly, packs well, and travels like a pro for parties or lunchboxes.

Common Mistakes to Avoid

• Overbaking: The enemy of chew. Pull them when the center looks set but soft. They’ll finish as they cool.
• Overmixing: Stir just until combined.

  Overworking flour = tough bars. We’re baking, not building tires.

• Skipping the almond toast: Raw almonds taste flat; toasted almonds taste magical. Your call, but come on.
• Heavy hand with almond extract: It’s strong.

  Measure, don’t “vibe.” Too much turns medicinal—no thanks.

• Using wet cherries: Dried cherries only. If yours are very soft, pat dry after chopping to avoid gummy batter.

Mix It Up

• Chocolate almond cherry: Swap 1/4 cup flour for cocoa powder and add dark chocolate chunks. Boom—brownie energy.
• Citrus lift: Add 1 teaspoon orange zest to the batter.

  Orange + cherry + almond = elite combo.

• Gluten-free option: Use a 1:1 gluten-free flour blend with xanthan gum. Bake time may vary by 2–3 minutes.
• Salted honey drizzle: Warm 2 tablespoons honey with a pinch of flaky salt and drizzle over cooled bars.
• Trail mix twist: Add 2 tablespoons pumpkin seeds and 2 tablespoons coconut flakes for extra crunch.

FAQ

Can I use fresh or frozen cherries instead of dried?

Fresh or frozen cherries add too much moisture and can turn the bars soggy. If you must, chop and pat them very dry, then reduce the milk to 1 tablespoon.

IMO, dried tart cherries deliver the best chew and flavor hit.

Do I need the extra egg yolk?

It’s not strictly mandatory, but it boosts richness and chew. If you skip it, expect a slightly cakier texture. Still good, just less wow.

What if I don’t have almond extract?

Use all vanilla and add an extra tablespoon of toasted almonds.

The bars will be more subtle but still delicious.

How do I prevent sticking to the knife when slicing?

Let the bars cool, then use a sharp knife and wipe it clean between cuts. For super tidy squares, chill for 20 minutes first. Pro bakery vibes, zero stress.

Can I double the recipe?

Yes.

Bake in a 9×13-inch pan for 24–28 minutes. Watch the edges and start checking early—every oven has a personality, and some are divas.

Are these too sweet?

The tart cherries and a sprinkle of flaky salt balance the sweetness. If you prefer less sweet, reduce granulated sugar by 2 tablespoons and skip the chocolate chips.

How do I make them dairy-free?

Use a neutral dairy-free butter and your favorite non-dairy milk.

Texture stays chewy, flavor still rocks.

Why is my top dull, not shiny?

A glossy top usually comes from fully dissolved sugars and proper cooling. Make sure butter isn’t scorching hot when you mix, and don’t overbake. A tablespoon more milk can also help shine.

Final Thoughts

Chewy Cherry Almond Bars are the dessert equivalent of a mic drop: fast to make, hard to forget, and suspiciously addictive.

The chewy center and tart cherry zing feel fancy, but the method is weeknight-simple. Make a pan for a party, your desk drawer, or that friend who “doesn’t like dessert” (sure). Just know they won’t last long—so maybe stash one for future you, FYI.