Bready or Not Original: Fruity Pastry Bars

Posted by on Sep 21, 2022 in Blog, blondies, Bready or Not, breakfast, cookies, nutty | Comments Off on Bready or Not Original: Fruity Pastry Bars

These Fruity Pastry Bars are the perfect treat for a crowd. This recipe makes a nice big pan to share with others!

Bready or Not Original: Fruity Pastry Bars

When I make bars like this, I’m always worried about how crumbly they will be. I can report that, at least for me, these were surprisingly durable bars that could even be held in the hand when eating. They barely crumbled when they were cut.

Bready or Not Original: Fruity Pastry Bars

I love how they can be customized, too. You can use all sorts of berry preserves; these pictures depict Bonne Maman Cherry Preserves. The rich, bold flavor is lovely with the buttery crust, while the nuts add a great textural contrast. Of course, you could substitute different nuts like sliced almonds, or omit them entirely.

Bready or Not Original: Fruity Pastry Bars

Bready or Not Original: Fruity Pastry Bars

This Fruity Pastry Bars balance bold fruit flavors with a dense, buttery crust. This recipe makes a big batch!
Course: Breakfast, Dessert, Snack
Keyword: bars, cherries, walnuts
Author: Beth Cato


  • jelly roll pan
  • aluminum foil
  • nonstick spray



  • 1 1/2 cup unsalted butter (3 sticks) room temperature
  • 1 1/4 cups white sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour


  • 12 to 13 ounces fruit preserves such as strawberry, cherry, or raspberry
  • 1 cup chopped walnuts
  • 1/4 cup quick oats


  • Line a jelly roll pan with a large piece of aluminum foil. Apply nonstick spray or butter. Preheat oven at 350-degrees.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs and vanilla. Gradually mix in the flour and the salt. Batter will be very thick. Grease a hand and use that to pat down about 3/4 of the dough into the bottom of the pan.
  • Wash hands. Spread preserves over the dough. Sprinkle the walnuts over the top. Add quick oats to the reserved dough. Place small handfuls of dough spaced out over the top.
  • Bake for about 35 minutes, until top is set and doesn’t jiggle in middle. Cool completely, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container. Bars can also be frozen for later enjoyment.