Patty Ann's Holiday Cherry Squares

These cherry squares are a dump-and-layer holiday bar that practically builds itself. A buttery cornflake crust goes down first, then everything else gets scattered on top and drenched with sweetened condensed milk before baking. No mixer, no fuss.

The cornflake crumb base gives a crunch you don’t get from a standard graham cracker crust. Pressing it firmly with the back of a spoon is a must. A loose crust crumbles apart when you cut the squares.

Let these cool completely before cutting. Seriously. The condensed milk needs time to set, and cutting warm turns the whole pan into a sticky, shapeless mess. Patience pays off with clean edges and bars that hold together.

Chef Tips

• Drain and pat the maraschino cherries dry before chopping. Extra juice makes the bars soggy in the center.
• Use real butter instead of margarine for a richer flavor and crispier crust.
• Line the pan with parchment paper with overhang on two sides so you can lift the whole slab out for easier cutting.
• Store layered between wax paper in an airtight tin. They keep about a week at room temperature.

Variations

• Swap walnuts for pecans and add a drizzle of caramel over the top after cooling for a turtle-style bar.
• Fold in chocolate chips along with the marshmallows for a rocky road twist.
• Use dried cranberries instead of cherries for a more tart, less sweet holiday version.