Chocolate Chip Cherry Bars

Chocolate Chip Cherry Bars are the ultimate combination of rich chocolate, sweet cherries, and soft, chewy blondie in every bite. Baked to golden perfection in just one pan, they’re as easy to make as they are delicious to eat. Perfect for weeknights, gatherings, or whenever you’re craving something sweet, these bars are a guaranteed crowd-pleaser.

Love More Cherry Desserts ? Try My Chocolate Cherry Upside Down Cake or this Cherry Cobbler Muffins next.

Why You’ll Love This Recipe

Here’s what makes these bars completely irresistible – that first bite hits you with soft, chewy texture that melts in your mouth. Fresh cherries burst with tart juice while chocolate chips create pockets of rich sweetness. My kids call them “cherry brownies” even though they’re actually bars. The best part? Everything mixes up in one bowl using ingredients I always keep around. No stand mixer, no complicated steps, just dump and stir!

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Ingredient List

For the Bars:

• ½ cup melted butter (that’s 1 stick)
• 1 cup brown sugar, packed down tight
• 1 big egg
• 2 teaspoons vanilla
• 1 cup flour
• ¼ teaspoon salt (don’t skip this)
• ¾ to 1 cup chocolate chips
• 1 cup fresh cherries, cut in half with pits removed

If you don’t have these:

• Frozen cherries work – just thaw and squeeze dry
• Coconut sugar tastes even better than brown sugar
• Dark chocolate chips cut the sweetness

Why These Ingredients Work

Butter that’s already melted saves you from all that creaming and beating. It makes these bars chewy instead of cakey. Brown sugar keeps them moist and adds this rich taste that goes perfect with tart cherries. The egg just holds everything together and vanilla makes the chocolate and cherries taste bigger.

Cherries pop when they bake and make these little bursts of sour that balance out the sweet chocolate. Chocolate chips melt into gooey spots. Salt makes everything taste more like itself – trust me on this one.

Essential Tools and Equipment

• 8×8 baking pan
• Big mixing bowl
• Whisk
• Measuring stuff
• Parchment paper
• Something to pit cherries (or just use a knife)

How To Make Chocolate Chip Cherry Bars

Prep stuff

Oven to 350°F. Line your pan with parchment so it hangs over the sides. Grease it up.

Mix wet stuff

Take your biggest bowl. Whisk melted butter and brown sugar till smooth.

Add more wet stuff

Crack the egg in there. Pour in vanilla. Whisk it good.

Add flour

Dump in flour and salt. Stir just till you can’t see white flour anymore. Don’t beat it to death.

Add the good parts

Fold in chocolate chips and cherries. Mix them around but don’t go crazy.

Bake it

Scoop thick batter into pan and smooth it out. Bake 27-32 minutes till edges look done and middle feels set when you poke it.

Wait

Let them cool all the way in the pan before cutting. This part sucks but do it anyway.

Expert Tips

Don’t bake them too long. Better to pull them out a little early than late. They keep cooking in the hot pan after you take them out. When the middle springs back a tiny bit when I press it, they’re done.

What I always do: Save some chocolate chips and sprinkle them on top before baking. Those ones on top get golden and make people think you’re fancy.

Pro Tips & Cooking Hacks

• Pat cherries dry after you pit them or they’ll make soggy bars
• Use the parchment overhang to lift bars out easy
• Score them while warm but don’t cut till cool
• Room temp egg mixes better – drop it in warm water if you forgot
• Clean your knife between cuts for neat squares

Flavor Variations & Suggestions

• Cherry Almond: Add ½ teaspoon almond extract and chopped almonds
• White Chocolate: Use white chips instead
• Berry Mix: Mix cherries with blueberries and raspberries
• Coconut Cherry: Add ⅓ cup coconut flakes
• Spiced: Add ½ teaspoon cinnamon and little bit of cardamom

Make-Ahead Options

These taste better the next day. All the flavors get together overnight. I make them Friday for Saturday stuff.

Freezer trick: Wrap each bar in plastic wrap and freeze up to 3 months. They thaw in 30 minutes on the counter. My mom always has some frozen for when kids show up.

Recipe Notes & Baker’s Tips

• Cherry season: June to August has best fresh ones but frozen work all year
• Thick batter: It looks like cookie dough not cake batter – that’s right
• Pan size: Bigger pan makes thin burnt bars. Stick with 8×8

Serving Suggestions

Eat them room temp for best chew, or warm them up for melty chips. Good with:

• Vanilla ice cream
• Heavy cream drizzled on top
• Coffee (my breakfast sometimes)
• Packed in lunch boxes
• Summer picnics where frosted stuff melts

How to Store Your Chocolate Chip Cherry Bars

Counter: Cover them, they keep 5 days Fridge: Sealed container, one week Freezer: Wrap each one, 3 months

Reheating: Microwave 10-15 seconds to taste fresh-baked again.

Allergy Information

Has: Wheat, eggs, dairy No gluten: Use gluten-free flour 1:1 No dairy: Vegan butter and dairy-free chips No eggs: Flax egg works (1 Tbsp ground flax + 3 Tbsp water, wait 5 min)

Questions I Get Asked A Lot

Can I use frozen cherries?

Yes! Thaw them completely and squeeze out water with paper towels first.

My bars are too soft – what went wrong?

They needed more baking time. Center should feel set when you touch it lightly.

Can I make a double batch?

Absolutely! Use 9×13-inch pan and bake 32-38 minutes.

Why do my bars crumble when I cut them?

Wait until they’re completely cool, and use a sharp knife wiped clean between cuts.

Can I throw in other stuff?

Sure! Nuts, dried fruit, or jam swirls all work great.

These bars are gonna become your new favorite thing to bake when you need something fast but impressive. Every time I make them, my family act like I performed some kind of kitchen magic. The smell alone gets everyone hovering around waiting for them to cool.

Hope you love them as much as my family does!

💬 Made these bars? Drop a comment and rating! Tell me what flavor combos you tried or if you switched up any ingredients.