Dessert: United States – Great Plains United States (North Dakota) – Chokecherry Jelly Bars

Serving Size: 12

Approximate Time

Prep 35 min

Cook 47 min

Additional 2 hrs

Total 3 hrs 22 min

Ingredients

- For the crust:
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 tsp (1.5 g) fine salt
- 3/4 cup (170 g) unsalted butter, cold, cubed
- 1 large egg, approx. 50 g, beaten

- For the chokecherry filling:
- 1 1/2 cups (360 g) chokecherry jelly (locally made if available)
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (25 g) granulated sugar

- For the oat crumble topping:
- 1 cup (125 g) all-purpose flour
- 3/4 cup (68 g) old-fashioned rolled oats
- 1/3 cup (67 g) packed light brown sugar
- 1/2 tsp (2 g) ground cinnamon
- 1/4 tsp (1.5 g) fine salt
- 1/2 cup (115 g) unsalted butter, cold, cubed
- 1 tsp (5 ml) vanilla extract

- To finish:
- 1–2 tbsp (8–16 g) powdered sugar, for dusting (optional)

Instructions

Short Description:
Sweet shortbread-style bars topped with a bright, tart chokecherry jelly layer and a buttery oat crumble, finished with a dusting of powdered sugar. These bars balance rustic Midwest baking with the distinctive tartness of locally made chokecherry jelly.

Regional Notes:
This North Dakota variation uses chokecherry jelly made from locally harvested chokecherries, giving the bars a pronounced tart-fruit character that distinguishes them from generic jam bars. The recipe keeps a simple shortbread base and oat crumble common in Great Plains home baking while highlighting the regional jelly as the centerpiece.

1. Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy lifting.
2. Make the crust: in a bowl combine 1 1/2 cups (190 g) flour, 1/2 cup (100 g) sugar, and 1/4 tsp (1.5 g) salt. Cut in 3/4 cup (170 g) cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in the beaten egg (approx. 50 g) until a cohesive dough forms.
3. Press the dough evenly into the prepared pan to form the crust. Bake 12–15 minutes, until set and just beginning to turn golden at the edges. Remove from oven and set aside (keep oven at 350°F / 175°C).
4. While crust bakes, make the filling: in a small saucepan whisk together 1 1/2 cups (360 g) chokecherry jelly, 2 tbsp (16 g) cornstarch, 2 tbsp (30 ml) lemon juice, 1 tsp (2 g) lemon zest, and 2 tbsp (25 g) sugar. Warm over medium heat, stirring constantly until the mixture comes to a gentle boil and thickens, about 2–3 minutes. Remove from heat and let cool slightly.
5. Spread the warm chokecherry filling evenly over the hot crust using an offset spatula or the back of a spoon.
6. Prepare the oat crumble: in a bowl combine 1 cup (125 g) flour, 3/4 cup (68 g) rolled oats, 1/3 cup (67 g) brown sugar, 1/2 tsp (2 g) cinnamon, and 1/4 tsp (1.5 g) salt. Cut in 1/2 cup (115 g) cold cubed butter until the mixture forms coarse crumbs. Stir in 1 tsp (5 ml) vanilla extract.
7. Scatter the crumble evenly over the chokecherry layer, pressing lightly in spots to ensure some adhesion.
8. Bake the assembled bars 20–25 minutes, until the topping is golden and filling is bubbling at the edges. Remove from oven and cool completely in the pan on a wire rack, at least 2 hours, to allow the filling to set.
9. Use the parchment overhang to lift the bars from the pan. Dust with 1–2 tbsp (8–16 g) powdered sugar if desired, then cut into 12 bars and serve. Store leftovers covered in the refrigerator up to 4–5 days.