Wild Foraged Salmonberry & Thimbleberry Bars: A Trail-Ready Survival Snack from the Forest

There’s something deeply satisfying about turning wild-foraged ingredients into something homemade and delicious—especially when it’s as packable and practical as these salmonberry bars. Inspired by classic fig bars, this recipe uses juicy salmonberries wrapped in a soft, rustic crust for a treat that’s as at home on a mountain hike as it is with your morning coffee. Whether you're exploring the backwoods or just bringing a bit of the wild into your kitchen, these bars are a tasty way to celebrate nature’s gifts—one bite at a time.

However, first and foremost, this blog comes with an apology. I had planned on a blog post a week and was doing well with this, and then boom! Summer happened! As some of you know, and I have hinted at, I am getting very close to sharing an exciting project which relates specifically to wild foraged food…so if you haven’t already, I suggest you subscribe to my mailing list for the latest updates and then add me on YouTube as well here to see videos of how to prepare these recipes (and for release information of this project when I am ready to share.)

 Now, to the good stuff: making fig style bars with…that’s right, you guessed it…salmonberries!  And in this case, per the picture, thimbleberries, too! These easy bars are the perfect trail snack or a great way to impress guests or coworkers! They are everything that traditional fig bars are, EXCEPT for no preservatives or dyes or artificial flavors! Let me know in the comments if you love them or what other berries you used! Happy cooking—S

This salmonberry bar recipe is inspired by classic fig bars—perfect for preserving and showcasing your wild foraged berries. These bars feature a soft, cake-like outer layer and a tangy-sweet salmonberry filling.

Salmonberry Bars (Fig Bar Style)

Yield: 12–16 bars Prep Time: 30 min Bake Time: 20–25 min

🧺 Filling Ingredients:

• 2 cups fresh or frozen salmonberries

• 2–4 tbsp honey or maple syrup (adjust to taste)

• 1 tbsp lemon juice

• 1 tsp lemon zest (optional)

• 1 tbsp cornstarch or arrowroot powder

• Pinch of salt

🧈 Dough Ingredients:

• 1½ cups all-purpose flour (or sub half with oat flour for rustic texture)

• ½ tsp baking soda

• ¼ tsp salt

• ½ tsp cinnamon (optional)

• ½ cup unsalted butter, softened (or coconut oil)

• ½ cup brown sugar or coconut sugar

• 1 egg

• 1 tsp vanilla extract

🔥 Instructions:

1. Make the Filling:

• In a saucepan over medium heat, combine salmonberries, sweetener, lemon juice, zest, and salt.

• Simmer until berries break down, about 10–15 minutes.

• Stir in cornstarch and cook until thickened, another 2–3 minutes.

• Remove from heat and let cool completely. It should be jammy and spreadable.

2. Prepare the Dough:

• Preheat oven to 350°F (175°C).

• In a bowl, whisk flour, baking soda, salt, and cinnamon.

• In another bowl, cream butter and sugar until fluffy.

• Mix in egg and vanilla, then slowly stir in dry ingredients until a soft dough forms.

• Chill dough for 15–20 minutes if too sticky.

3. Assemble the Bars:

• Divide dough in half. Roll each half into a rectangle about 4 inches wide and 12 inches long on parchment.

• Spread a line of filling down the center (about 2 tablespoons per strip).

• Fold both sides over the filling like a log and seal edges.

• Carefully flip seam-side down and press gently to flatten.

4. Bake:

• Transfer parchment with logs to a baking sheet.

• Bake 20–25 minutes until lightly golden.

• Let cool, then slice into bars with a sharp knife.

🌲 Tips:

• These freeze beautifully—wrap individually for trail snacks.

• Add a spoonful of chia seeds to the filling to help thicken without cornstarch.

• Want more texture? Stir in chopped toasted hazelnuts or oats to the dough.