Dessert: United States – Rocky Mountain United States (Montana) – Montana Chokecherry Jelly Bars

Serving Size: 24

Approximate Time

Prep 25 min

Cook 37 min

Additional 1 hr 30 min

Total 2 hrs 30 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1 1/2 cups (135 g) old-fashioned rolled oats
- 1 cup (220 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt
- 12 tbsp (170 g) unsalted butter, cold, cut into pieces
- 1 large egg (approx. 50 g), lightly beaten
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) finely grated lemon zest
- 2 1/2 cups (about 600 g) chokecherry jelly (homemade from local chokecherries or good-quality store jelly)
- 1 tsp (5 ml) fresh lemon juice (optional, to brighten jelly if needed)
- 1 tsp (4 g) cornstarch + 1 tbsp (15 ml) water (optional, to thicken very runny jelly)
- 1-2 tbsp (8-16 g) powdered sugar for dusting (optional)

Instructions

Short Description:
Sweet-tart chokecherry jelly is sandwiched between a buttery oat-shortbread crust and an oat crumb topping to make rustic bars that showcase Montana's wild chokecherries. These bars are best chilled so the jelly sets and the flavors meld.

Regional Notes:
This Montana version uses chokecherry jelly made from locally harvested wild chokecherries, giving a distinct tartness and deep color unlike generic berry jam bars. The recipe emphasizes a hearty oat-shortbread base and simple preparation typical of Rocky Mountain baking traditions.

1. Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving an overhang for easy lifting.
2. In a large bowl whisk together the flour, oats, brown sugar, granulated sugar, baking powder, and salt until evenly combined.
3. Add the cold butter pieces and cut in with a pastry cutter or pulse in a food processor until mixture forms coarse crumbs (pea- to raisin-sized pieces).
4. Reserve about 1 1/2 cups (approx. 200 g) of the crumb mixture for the topping; press the remaining crumbs firmly and evenly into the bottom of the prepared pan to form the crust.
5. Bake the crust 12–15 minutes, until it is set and just beginning to turn golden at the edges. Remove from oven and let cool slightly while preparing the jelly.
6. Place the chokecherry jelly in a small saucepan over low heat and warm, stirring, until it loosens and becomes spreadable. If the jelly is very thin, whisk the cornstarch with 1 tbsp (15 ml) water to make a slurry, stir it into the warmed jelly, and cook 1–2 minutes until slightly thickened. Stir in lemon juice if you want a brighter flavor. Remove from heat.
7. Spread the warm chokecherry jelly evenly over the warm crust, leaving a small margin at the edges.
8. Evenly sprinkle the reserved crumb mixture over the jelly and press lightly so the crumbs adhere but still remain crumbly on top.
9. Return the pan to the oven and bake 18–22 minutes, until the topping is golden and the jelly is bubbling at the edges. Remove and cool completely on a wire rack.
10. For clean slices and a fully set filling, chill the cooled pan in the refrigerator for at least 1–2 hours. Use the parchment overhang to lift the whole slab from the pan and cut into 24 bars. Dust with powdered sugar if desired.
11. Store chilled in an airtight container up to 5 days, or freeze layered between parchment for up to 2 months.