Blueberry Pie Bars

Made w/slight-modifications reflecting upon prior comments from others. This recipe is absolutely delicious. I used the Vanilla Wafers sold at Trader Joe’s. They are a fraction of the price but just as delicious. (Don’t sneer. They taste nothing like Nilla Wafers. Try. You will be hooked.) I used the topping recipe - combined quantities - for the crust AND topping. Easier. Tastes the same. Also added grated lemon zest to the cream cheese filling. Made in a 13x9 for slimmer servings. Watch oven!!

Superb! One major change: Instead of packaged shortbread cookies, I used Melissa Clark's "Shortbread, 10 Ways" recipe. Super easy and well worth the additional time. I did the citrus version. I pressed about 2/3 of the dough into a pan lined with parchment for the crust. For the topping, I used the other 1/3 of the dough, and added the egg yolk. Lastly, added a cup of rasberries that needed to be used up. Remarkably, this is better than blueberry pie.

I made these tonight because I had just bought wild blueberries. My husband LOVED them. He's not a big dessert guy but he ate three bars. I thought they were good but I would have liked a higher concentration of blueberries in the filling. They seemed more like blueberry cheesecake than blueberry pie bars. Still, very tasty. I used Pepperidge Farm Shortbread cookies.

Very tasty but next time I will try using maybe 9 oz (instead of 10 2/3 oz) of shortbread cookies in the bottom crust so it is less thick. And also a little less cream cheese for a thinner cheese layer (or same cheese but a few more blueberries).

Absolutely the best! Blueberry crisp in a bar. Used 9X13 pan, an additional cup of blueberries, one more tsp of corn starch and Walker shortbread. Refrigerated bars overnight as was delighted that the crust was able to hold the whole bar together without turning into a gloppy mess. Will try with so many more fruits. Love it!!

So good! If you’re looking to cut some sugar, I mistakenly didn’t add the sugar to the blueberries and didn’t miss it one bit! Plenty sweet and the perfect amount of salt. I did add lemon zest to the blueberries. Brought to a potluck and it got so many compliments!

Made with peaches

Followed the recipe for crust, cream cheese layer and topping, but doubled the berry layer and made in a 13x9 pan. Took longer for filling to set (~1 hour). Recipe time is a bit misleading as it doesn't mention time to cool completely between baking and chilling. I put it in the freezer for 30 mins because that's all the time I had. A big hit at book club!

These were quite good! Was doubling to take to a potluck and the amount of shortbread cookies I would have needed was about $18 so I decided to just make my own shortbread to use and the bars turned out great. Wish the recipe would just have ingredients for the crust instead of a specific package of expensive shortbread cookies. We all have butter, sugar, and flour already!

Having made this twice as written, I have to agree with those who find the shortbread a bit too heavy. Third time, I mixed the shortbread with some vanilla wafers and Trader Joe's Triple Ginger cookies, & added some lemon zest. What a hit! Also, I just combined the ingredients for the crust and topping and left out the baking powder & added 1 more cup berries. Less work, still tasty!

We made these and my husband and I thought they need more blueberries and less shortbread! You could double the amount blueberries listed. And make the crust thinner. Otherwise it's just way too much shortbread.

The second time I made these I added some chopped frozen peaches (for a total of ~4 cups of fruit) and it was great. Also made in a 9x13 pan for thinner bars, they are so rich that smaller pieces are totally fine and will serve more people.

This recipe was incredibly easy to make. The bars were delicious, the perfect balance between salty and sweet. I used the Danish butter cookies from Aldi. I also made this in a 10 inch pan lined with tin foil because it's what I had and it worked just fine. The bars weren't too thin at all. All of my dinner guests had seconds.

The shortbread makes for a very heavy dessert. I would use something else that is lighter, like a lemon cookie if I made this again.

Very tasty, but it needs to set longer than one hour post baking and making it in a 9 x 13 pan makes sense as slimmer bars would be easier to cut and serve (once fully set) and allow the ingredients to feed more folks.