Sour Cherry Bars



Serving Size


  • 1 c unsalted butter at room temperature, or 2 sticks
  • 2 c dark brown sugar, packed
  • 1 egg
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 2 c all-purpose flour
  • 2 c extra-thick rolled oats
  • 1/2 c pecans
  • 1 jar Sour Cherry Spread


  1. Preheat oven to 350° F and line a 9" x13" baking pan with parchment paper or foil
  2. In a small skillet, add the pecans and toast them over medium heat for 3 to 5 minutes until they darken and start to smell toasted. Watch to make sure they don’t burn. Let them cool a bit then finely chop.
  3. Using a stand mixer set on medium speed, cream together butter and sugar for 3 to 5 minutes until mostly smooth
  4. Add the egg, almond and vanilla extract, and baking powder; stir to combine
  5. Turn the mixer to low and add flour 1 cup at a time. Once incorporated, add the oats and toasted pecans.
  6. Remove ¾ cup of the dough and set aside
  7. Spread the remaining dough in the lined baking pan so that it entirely covers the pan
  8. Using a spoon, spread sour cherry jam completely over dough
  9. Pinch off small pieces of the dough that was set aside and scatter them evenly over top of jam
  10. Bake for 30 minutes or until topping turns golden brown
  11. When done baking, take out of oven and let cool for 20 minutes. Remove from pan and rest on a wire rack to finish cooling before cutting into bars and serving.