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Double-Cherry Streusel Bars


  • 2 cups water
  • 1 cup Cherry Republic Dried Cherries
  • 2 cups quick rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup butter
  • 1/2 cup coarsely chopped slivered almonds
  • 2 12-ounce jars Cherry Republic Cherry Preserves
  • 1 teaspoon finely shredded lemon peel
  • 1/2 cup semi sweet chocolate pieces
  • 1 teaspoon shortening


In a small sauce pan bring water to boiling, remove from heat. Add dried cherries and let stand about 10 minutes or until softened. Drain and set aside.

For crust, in a large bowl combine oats, flour, brown sugar, baking powder, and baking soda. Using a pastry blender, cut in the butter until mixture resembles course crumbs. Reserve 1 cup of the crumb mixture. Stir the almonds into the reserved crumb mixture, set aside. Press remaining crumb mixture into the bottom of an ungreased 15 X10 X 1-inch baking pan. Bake in 350 degrees oven for 12 minutes.

Meanwhile, for filling, stir together the drained cherries, cherry preserves, and lemon peel. Spread the filling evenly over hot crust, sprinkle with reserved crumb mixture. Bake for 20 to 25 minutes more or until top is golden brown. Cool on wire rack for 2 hours.

In a small saucepan combine the chocolate pieces and shortening. Cook and stir over medium-low heat until chocolate melts, drizzle over top. Cut into bars. Makes 48 bars

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