Graham and Fruit Bars
Indulge in the delightful balance of buttery sweetness and fresh fruitiness with these irresistible Graham and Fruit Bars! Featuring a golden graham cracker crust, a medley of juicy, honey-kissed fresh fruits like strawberries, blueberries, or peaches, and a delicate crumb topping, this recipe is the perfect combination of simplicity and flavor. Ready in just 45 minutes, these bars boast an approachable prep time and are baked to bubbly, golden perfection. Perfect as a refreshing dessert or a sweet afternoon treat, they’re easy to slice, store, and share. Whether you’re preparing a summer picnic or looking for a way to enjoy fresh seasonal fruit, these bars are a sure crowd-pleaser—and they’ll keep for up to four days in the fridge!
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 6 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- 0.5 teaspoons Salt
- 2 cups Mixed fresh fruits (e.g., strawberries, blueberries, peaches)
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Cornstarch
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
Place the graham crackers in a food processor and pulse until they form fine crumbs. You should have about 1 and 1/2 cups of crumbs.
In a medium bowl, mix the graham cracker crumbs, melted butter, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared baking pan to form a crust. Use the back of a spoon or the bottom of a glass to compact it firmly.
In another bowl, combine the mixed fruits, honey, vanilla extract, 3/4 cup of granulated sugar, and the remaining 1/4 teaspoon of salt. Add the cornstarch and toss until the fruit is evenly coated.
Spread the fruit mixture over the graham cracker crust in an even layer.
In a small bowl, whisk together the flour and 2 tablespoons of granulated sugar. Sprinkle this mixture evenly over the fruit layer for a crumbly topping.
Bake in the preheated oven for 25 minutes, or until the top is lightly golden and the fruit is bubbling.
Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 12 bars and serve.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 27.4 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
