Christmas Dessert Bars
Make the season even more joyful with this fun Christmas dessert. Christmas Dessert Bars are filled with fruit and almonds, so you won't feel guilty after this delicious treat.
Celebrate With More Festive Recipe Ideas
We're so glad you enjoyed making our Christmas Dessert Bars! If you're looking for more festive recipes to add to your holiday baking repertoire, we have some delicious options for you to try.
First up, why not whip up a batch of our Cranberry Orange Shortbread Cookies? These cookies are the perfect combination of tart cranberries and zesty orange, all wrapped up in a buttery shortbread cookie. They're sure to be a hit at any holiday gathering.
Next, consider making our Eggnog Cheesecake. This rich and creamy cheesecake is infused with the flavors of traditional eggnog, making it a perfect dessert for your Christmas dinner table. Top it off with a dollop of whipped cream and a sprinkle of nutmeg for a truly decadent treat.
Finally, for something a little different, give our Peppermint Bark a try. This classic holiday treat combines smooth white chocolate, rich dark chocolate, and crunchy bits of peppermint candy for a sweet and minty delight. It's a great option for homemade gifts or just for snacking on during a cozy night by the fire.
We hope these recipes bring a little extra joy to your holiday season. Happy baking!
Cooking Time45 min
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1/2 teaspoon almond extract
- 2 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cup chocolate chips
- 1 cup maraschino cherries, coarsely chopped and drained
- 1/2 cup almonds, slivered
- 1/2 cup coconut, shredded
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in egg and almond extract.
- Stir in flour, baking, powder and salt until blended.
- Stir in chocolate chips, cherries, almonds, and coconut.
- Spread into a lightly greased 9x13 pan.
- Bake 25-28 minutes or until done. Cool completely before cutting.