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Cherry Chocolate Shortbread Bars

Beautiful Cherry Pie filling with cream cheese and Cool Whip on a delicious Shortbread Crust
Course Dessert
Cuisine American
Keyword Cherry, chocolate chip cookie bars, Cool Whip, Cream Cheese, shortbread crust
Prep Time 30 minutes
Cook Time 30 minutes
Servings 14
Calories 225kcal
Author Elise


Cherry Pie Filling

  • 2 cans sweet bing cherries do not drain
  • 1/2 cup sugar
  • 1/4 cup corn starch
  • 1/2 fresh squeezed lemon, large
  • 2 tsp Almond Extract
  • 1/2 stick butter

Shortbread Crust

  • 2 1/4 cup flour
  • 1 cup quick oats
  • 1 cup confectioner's sugar
  • 3/4 cup sliced almonds
  • 1 tsp cardamon spice
  • 1 cup cold butter, (2 sticks) cubed

Remaining Ingredients

  • 1 large tub Cool Whip
  • 8 oz cream cheese softened
  • 1 cup confectioner's sugar
  • 1 tsp Almond Extract
  • 1/2 cup whipping cream or more if needed
  • 1 large chocolate bar of your choice, I used a Baker's Baking Chocolate Bar...in the baking section.


Cherry Pie Filling

  • Place cherries with 1 can of juice, sugar, and corn starch in a medium sized heavy bottomed stove top pan. Stir while heating on medium until it starts thickening.
  • When thick like heavy syrup, add lemon juice, extract, and butter. Turn down to low and let simmer for about 4 minutes. Should be consistency of loose jelly.
  • Chill in fridge for about 20 minutes or until ready to use.

Shortbread Crust

  • While Cherry Pie Filling is cooling. Preheat oven to 350°.
  • Place the flour, oats, confectioner's sugar, almonds, cardemon in a food processor and pulse for about 2 seconds...just to incorporate everything.
  • Add the cold cubed butter and pulse until everything is mixed, crumbly but holds together in your hands.
  • Butter or spray oil a 9"x13" glass pyrex pan.
  • Dump flour mixture into center of pan and spread out evenly. Mold mixture to sides and bottom until it is firm and packed.
  • Bake at 350° for 25-30 minutes. It is done when just turning golden brown on the bottom and edges are a little darker. Let cool until room temperature.
  • Note: You cook this longer than you would if you were adding a filling that needed to be cooked again in the crust.

Putting It All Together

  • Cream the confectioner's sugar and cream cheese together.
  • Add the extract. Then add the whipping cream a little at a time until it is creamy and has an icing consistency.
  • Fold in the half the cherry filling to the cream cheese whip. Fold in half the cool whip. Then repeat until all folded in. Be careful not to overmix.
  • Add the cherry cream cheese mixture to the cooled pie crust and gently spread across all of the crust. Break up the chocolate bar into chunks, I used a malat but you can use the back of a knife. Dot with chocolate bar chunks and crumbs.
  • Set it in the freezer for about 4 hours. Then let it sit for about 10 minutes on the counter before cutting.
  • Enjoy!!!