Cherry Chocolate Streusel Bars
The end of cherry season is just around the corner here on the west coast (can you believe July is almost behind us?!). There are still many cherries to be had at our local farmer’s markets but they will begin to disappear next month. Now is the time to make your cherry preserves, if you are so inclined. We like to use David Lebovitz’s No Recipe Cherry Jam.
While we love our cherries, we love them even more when they’re baked into sweet treats. There’s something about the combination of cherry, chocolate and buttery streusel that makes the perfect flavor combination. So today, we present to you our Cherry Chocolate Streusel Bars.
Take note: it may seem like this recipe makes a lot of streusel, but you will want to use it all. Trust us!
Enjoy what remains of cherry season!
Combine shortbread ingredients to a fine crumb and press evenly into bottom of pan.
Prepare streusel topping and measure jam while crust bakes to light golden brown around edges.
Evenly spread jam over warm crust and top with ALL of the streusel!
Return to oven to complete baking.
Cherry Chocolate Streusel Bars
Shortbread Base
- 2 cups (9 oz) AP flour
- ½ cup (2.2 oz) confectioner’s sugar
- 1 cup (8 oz) unsalted butter, cut into pieces
- ½ tsp salt
Cherry Filling
- 1 cup (11 oz) cherry jam, homemade or store bought
Streusel Topping
- 1 ½ cups (7 oz) all-purpose flour
- 1 cup (8 oz) light brown sugar
- ¾ cup (6 oz) unsalted butter
- ½ tsp salt
- 1 cup (6 oz) mini chocolate chips
Heat oven to 350. Line 9 x 13 pan with foil and spray foil with cooking spray. Put flour, sugar and salt in bowl of mixer or food processor and combine. Add butter, and blend to a fine crumb. Press into prepared pan. Bake 15-20 minutes until light brown around edges.
While base bakes, prepare the topping. Mix flour, brown sugar and salt in a large bowl. Using pastry blender, mix in butter until resembles coarse crumbs. Stir in chocolate chips.
Spread preserves evenly over warm shortbread base. Sprinkle streusel over jam layer and distribute evenly. Bake another 15-20 minutes or so until golden brown. Cool completely on wire rack before cutting.
Makes 48 – 1.5” square bars
