Dessert: United States – Wyoming — Rocky Mountain United States – Chokecherry Jelly Bars

Serving Size: 12

Approximate Time

Prep 30 min

Cook 55 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- 2 cups (240 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 tsp (1 g) salt
- 1 cup (227 g) unsalted butter, cold, cut into 1/2-inch cubes
- 1 large egg (approx. 50 g), lightly beaten
- 1 tsp (5 ml) vanilla extract
- 2 cups (16 oz / 454 g) chokecherry jelly (use a firm-set jelly)
- 1 cup (120 g) all-purpose flour (for topping)
- 1/2 cup (110 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp (1.5 g) ground cinnamon (optional)
- 1/4 tsp (1 g) salt
- 6 tbsp (85 g) unsalted butter, cold, cut into small cubes (for topping)

Instructions

Short Description:
Buttery shortbread-like crust layered with tart chokecherry jelly and finished with a crumbly streusel topping, then chilled and sliced into squares for a bright Rocky Mountain dessert.

Regional Notes:
These bars showcase chokecherry jelly, a tart wild-fruit preserve common in Wyoming and the Rocky Mountain region; the jelly’s bright tartness replaces the sweeter berry fillings more typical elsewhere. The recipe emphasizes a sturdy buttery base and a crumb topping to hold the distinctly tangy chokecherry layer for easy slicing and serving at outdoor gatherings or after hearty mountain meals.

1. Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy removal; lightly butter the parchment.
2. Make the base: In a large bowl, whisk together 2 cups (240 g) flour, 1/2 cup (100 g) sugar, and 1/4 tsp (1 g) salt. Cut in 1 cup (227 g) cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Stir in the beaten egg (approx. 50 g) and 1 tsp (5 ml) vanilla until the dough just comes together. If it seems dry, press and work gently until it holds when squeezed.
4. Press about two-thirds of the dough evenly and firmly into the prepared pan to form the crust. Chill in refrigerator for 10 minutes to help set.
5. Par-bake the crust for 12–15 minutes, until set and very lightly golden at the edges. Remove from oven and let cool for 8–10 minutes.
6. Warm the chokecherry jelly slightly (microwave or stovetop) until spreadable but not runny — about 20–30 seconds in a microwave, stirring — then spread it evenly over the warm crust in an even layer.
7. Make the streusel topping: In a medium bowl, combine 1 cup (120 g) flour, 1/2 cup (110 g) packed brown sugar, 1/4 cup (50 g) granulated sugar, 1/2 tsp (1.5 g) cinnamon (if using), and 1/4 tsp (1 g) salt. Cut in 6 tbsp (85 g) cold butter until mixture forms coarse crumbs.
8. Sprinkle the streusel evenly over the chokecherry layer, pressing down very lightly so crumbs adhere but leaving a clearly textured top.
9. Bake the assembled bars for 25–30 minutes, until the topping is golden and the jelly is bubbling slightly at the edges. Rotate the pan halfway through baking for even color.
10. Cool completely at room temperature (1–2 hours) until the filling sets, then chill in the refrigerator for at least 1 hour to firm up for clean slicing.
11. Use the parchment overhang to lift the bars from the pan. Cut into 12 squares (3 rows by 4 columns) or to desired size. Store chilled in an airtight container for up to 5 days; freeze layers between parchment for longer storage.