Sure it’s Cinco de Mayo today, but everyone needs dessert, too. These White Chocolate Cherry Pie Shortbread Bars are the perfect way to celebrate! Check out the new video to see how easy these are to make.
Cherry Pie Shortbread Bars
These have a gooey center, are chock full of cherries and both white and dark chocolate are in these, too. Don’t you just want to sink you teeth into one? Now wouldn’t this be something to serve your guests or to bring to any party or outdoor picnic? I mean it screams party celebration!
OK, lets get something straight. I love desserts and this is one of those that I had to try 3 different versions of before it was to my liking. A few neighbors and another friend love me for recipe testing purposes. This one kicks you know what in the flavor department. The other versions I was using chocolate. One had dark chocolate filling the other a semi-sweet chocolate. The final one that that I decided on was made with a white chocolate filling. Mind you all three were pretty darn good, but this one, wow!
The shortbread crust was perfection, with just the most delicate snap to it. Buttery and crunchy in bite after bite. It never got soggy, and that’s what I was looking for to start with. And let’s talk about the filling, how can one go wrong with a sweetened condensed milk base, right? I was in heaven and after one, YES, one taste test of this version, I stopped and promptly packed them up to deliver to a friend, after saving one for Dave to taste of course, I’m not cruel.
I’m starting cherries all over every market I go to it seems. I needed to do something with them and decided on making a shortbread bar and this one took it over the top. Pitting them is always a crazy affair, so don’t by any means wear white in the kitchen! The first 2 versions used fresh cherries, but got lost in the chocolate filling flavor wise. The white chocolate was another story and after I realized I had used up all my fresh cherries, decided to check out a cherry pie filling. I spooned out most of the cherries and discarded the excess sauce. This was just right.
Preheat oven to 350° F. Line a 13×9″ baking pan with parchment paper. Set aside.
In the bowl of a stand mixer, mix butter until creamy and then add the brown sugar, flour and salt. Mix until crumbly. Press three quarters of the crumb mixture into prepared baking pan. Set remaining crumbs aside for topping later. Bake for 14 minutes or until lightly golden.
Pour the sweetened condensed milk in small sauce pan and the white chocolate chips. Whisk over low heat until chocolate has melted and is smooth.
Remove crust from oven and pour white chocolate mixture over warm crust. Sprinkle the remaining crumb mixture evenly over chocolate layer. Use a spoon and pick out the cherries, avoiding too much of the sauce, and drop the cherry pie filling over crumb mixture and top with the mini chocolate chips. Bake for 30 minutes. Allow these Cherry Pie Shortbread Bars to cool before cutting.
If you like bar cookies try my Chocolate Caramel Butter Bars or these Slab Pecan Pie Bars. Enjoy!
This recipe post first appeared on Kevin Is Cooking in June 2015. I have updated the copy and a new video.
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White Chocolate Cherry Pie Shortbread Bars
- 1 cup butter , softened
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 cup white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 cup mini semi-sweet chocolate chips
- 1 can (20 oz) can cherry pie filling
- Preheat oven to 350° F. Line a 13x9" baking pan with parchment paper. Set aside.
- In the bowl of a stand mixer, mix butter until creamy and then add the brown sugar, flour and salt. Mix until crumbly.
- Press three quarters of the crumb mixture into prepared baking pan. Set remaining crumbs aside for topping later. Bake for 14 minutes or until lightly golden.
- Pour the sweetened condensed milk in small sauce pan and the white chocolate chips. Whisk over low heat until chocolate has melted and is smooth.
- Remove crust from oven and pour white chocolate mixture over warm crust. Sprinkle the remaining crumb mixture evenly over chocolate layer. Use a spoon and pick out the cherries, avoiding too much of the sauce, and drop the cherry pie filling over crumb mixture and top with the mini chocolate chips.
- Bake for 30 minutes. Allow to cool before cutting.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Would tart cherries (without the sauce) work ok in this recipe?
If you try it let me know how they turn out!
Shortbread bars are one of my favorite things EVER! That tender pastry crust with creamy toppings – and no soggy crust, does it get any better? Love the video update too! Way to go! (Now I’m eyen’ those pecan slab bars 😮 !!
Oh my thanks Traci! Now I’m craving those pecan slab bars myself. 😉
Oh my word! Kevin – you are a good good fella to share these – there’s no way I’d be sharing these! That shortbread – with white chocolate and cherries and semi sweet chocolate chips – oooh swoon! Now – are there any homes for sale in your neighborhood? Cos I would love to join this taste testing brigade you have! 🙂
There are a few and I’d gladly share if you were a neighbor Shashi! 🙂
How did I miss these when you originally posted them?!? They look delicious, buddy! I’m loving the cherry and double chocolate combo! Great video!!
So glad I re-posted these bad boys then! Thanks Chey! 🙂
Yes, cherry and chocolate. Yes, gooey. Yes. Yes. Yes. GREG
I completely agree Greg, these are quite delicious. 😉
I just made these and let them cool but they are still gooey, should they be gooey or hard?
Hi Kayla. This does need to cool and set up. Did you add too much of the cherry pie filling sauce too? I have not had any issues when making these (more than I care to admit) and while sometimes the white chocolate mixture is slightly loose, sometimes not, chill the pan in the refrigerator and then cut them. Let me know!
It hardened up mostly. I barely got any of the sauce from the cherries in it so I know that wasn’t the problem. Its good now though, I let it cool over night
The white chocolate is still pretty gooey. It tastes great though. Do you think maybe I should put it in the oven again for a little? Everything else is great about it.
I would not bake it again, no. I would bake it longer next time and just keep chilled for now and serve. Thanks Kayla.
Baking is so temperamental, exacting with measuring, oven temps and altitudes. I’m always experimenting, sorry for any difficulties you’re having with these. You’re a first, not that that is any consolation! Thanks again Kayla.
These were easy to make, came out incredibly delicious and were so pleasing to the eye 🙂 Even more pleasing to my belly though 😉 thank you so much for sharing all of your fantastic recipe’s! I’m a huge fan! xoxo
Thanks so much Chrissy, feedback like that makes me smile! 🙂
Soooo, Ben and I have the same concern…how long do I have to wait for them to be delivered?? You had me at the photos, but the combination of flavors is equally divine! YUM!!
Thanks so much Annie! Wouldn’t it be great to send samples to readers who comment on your site? We’d be taste testing daily!
Hey Kevin! I cannot resist anything shortbread! I think I’m gaining weight just looking at these! 🙂
LOL Dorothy, they were pretty darn good!
Even though I live in Canada, I fully agree with your first statement. Cherry and chocolate is one of my favorite combos, and you beautifully incorporated them to this stunning dessert! And now, let’s talk about one important matter – when should I anticipate them being delivered to me?:)
Thanks Ben, luckily I brought them to a party as I was “testing” them too much!
Kevin, these look divine! But I hate cherries. What would you suggest as a substitution?
So sorry to hear that you hate cherries! I would easily swap them out for blueberries, or peaches, or strawberries. I think all three would go nicely with the white chocolate. Have a fantastic weekend.
These look delicious, Kevin! That shortbread crust…I’m surprised it even made it to the bars. I would have just eaten it straight up instead before it ever made it to the oven. Haha!
Agreed, a drizzle of some caramel and I’d be in heaven, too. Have a great weekend!