Stack of 3 bars on a cooling rack in a kitchen setting.
Photography & Art Direction: Anthony Contrino – Food Styling: Katie Stilo

Sometimes I think bars are underrated.  They often have the characteristics of multiple desserts at once.  These Sour Cherry & Pistachio bars give strong cookie, pie and cobbler vibes.  Feel free to swap out the sour cherry with  your favorite jam!

Sour Cherry Pistachio Bars

Prep Time: 15 minutes
Cook Time: 30 minutes
Inactive Time: 10 minutes
Servings: 9


  • 2 cups all-purpose flour
  • 1 cup sweetened shredded coconut
  • 1 cup pistachios, finely chopped in a mini chopper
  • 1 teaspoon kosher salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, softened
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • cup sour cherry jam


  • Preheat the oven to 350 degrees and line a non-stick 8-inch square pan with foil and spray with non-stick spray.
  • In a medium-sized bowl, whisk the flour, coconut, pistachios and salt until very well combined; set aside.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar and brown sugar until light and fluffy, about 5 minutes.
  • Add the egg and vanilla and mix to combine.
  • Add the dry ingredients and mix on low until just combined.
  • Spread ¾ of the dough mixture into the prepared pan, pressing to create an even layer.
  • Spread the jam evenly over the dough.
  • Using your fingers, break the remaining dough into crumbs and sprinkle evenly over the jam layer.
  • Bake until set and the crumbs are golden brown, for 30 to 35 minutes.
  • Cool for 10 minutes, then transfer to a cooling rack to cool completely.
  • Carefully remove the foil and cut into 9 bars. Store at room temperature in an airtight container for up to 5 days.
Course: Dessert
Author: Anthony Michael Contrino
Sour cherry jam bars scattered on a wire rack.
Photography & Art Direction: Anthony Contrino – Food Styling: Katie Stilo