This Kiwi Bars recipe starts with a buttery shortbread crust topped with a smooth, sweet-tart kiwi that sets up perfectly. I like to serve the kiwi bars straight from the refrigerator, nice and chilled. The cool, creamy texture and bright flavor are extra refreshing that way! If you love these kiwi bars, you have got to try my classic lemon bars next, bright, buttery, and always a crowd favorite.
Ingredients & Substitutions
- Crust: The buttery shortbread crust is the perfect base for these bars, soft, sturdy, and just lightly sweet. You’ll bake it until lightly golden, then let it cool slightly before pouring on the kiwi filling.
- Kiwi: The star of this recipe is kiwi! Kiwi is a bright green fruit with a sweet-tart flavor and tiny edible seeds. It’s juicy, refreshing, and adds a tropical twist to desserts. When fully ripe, kiwis are soft and easy to blend, making them perfect for fruity bars like these.
- Lemon Juice: A little lemon juice brightens up the kiwi flavor and adds a tangy balance to the sweetness. If you don’t have fresh lemon juice, you can swap in lime juice for a similar flavor or orange juice for something a bit sweeter.
- Cornstarch: Cornstarch is what thickens the kiwi filling into a smooth, glossy layer that holds together nicely once chilled. If you don’t have cornstarch, you could use tapioca starch or even all-purpose flour (but it could make the filling a little less clear).
How To Pick The Perfect Ripe Kiwis For Your Kiwi Bars
Look for kiwis that are slightly soft to the touch but not mushy, kind of like a ripe avocado. They should have a fragrant, fruity aroma and no bruises or wrinkles. Ripe kiwis are easier to peel and blend smoothly, making your kiwi bars extra flavorful and silky.
How to Peel and Prepare Kiwi for Baking
Peeling kiwis is easy once you know the trick! I use a small paring knife to cut off both ends of the kiwi. Then, either slide a spoon between the skin and the flesh and rotate it around to separate them, or carefully peel the skin off with a vegetable peeler. After peeling, chop the kiwi into small chunks before blending for a smooth filling.
Can I Make Kiwi Bars Ahead of Time?
Yes! Kiwi bars actually taste great when made ahead, making them a wonderful make-ahead treat! After baking the crust and preparing the filling, chill the assembled bars in the refrigerator for at least 3 hours or overnight to let them fully set. You can store them covered in the refrigerator for up to 3-4 days. Just cut into squares and serve chilled whenever you’re ready! You can also get the kiwi puree made up to 24 hours in advance, just store it in the refrigerator.
How to Store Kiwi Bars
Store kiwi bars in an airtight container in the refrigerator. They stay fresh and delicious for up to 3-4 days. Keep them chilled until ready to serve for the best texture and flavor.
Can I Freeze Kiwi Bars?
Yes, you can freeze kiwi bars! Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. To enjoy, thaw the bars overnight in the refrigerator before serving. Note that freezing may slightly change the texture of the filling, but they will still taste great!
Kiwi Bars
Ingredients
Crust
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
Kiwi Filling
- 5-6 ripe kiwis, peeled and cut into small chunks
- ½ cup (100 g) granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
Instructions
Crust
- Preheat oven to 350°F.
- Line a 9 x 9-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal later.
- In a large bowl, combine melted butter, sugar, and vanilla. Whisk together until smooth.
- Add flour and salt to the bowl, stirring until a soft dough forms.
- Press the dough evenly into the bottom of the prepared baking dish using your hands or the bottom of a measuring cup.
- Bake the crust for 18 to 22 minutes, or until lightly golden around the edges.
- Remove from the oven and set aside to cool slightly while you prepare the filling.
Kiwi Filling
- Place the peeled and chopped kiwis into a food processor. Blend until completely smooth (do not strain the puree). Measure out 1 ¼ cups of the kiwi puree to use.
- In a medium saucepan, whisk together granulated sugar, cornstarch, and kosher salt.
- Stir in lemon juice and the kiwi puree.
- Place the saucepan over medium heat and cook, stirring constantly with a silicone spatula or wooden spoon, until the mixture thickens and becomes glossy and pudding-like, about 5–7 minutes.
- Remove from heat.
- Pour the hot kiwi mixture over the slightly cooled crust and gently spread it into an even layer with an offset spatula or the back of a spoon.
- Let the bars cool at room temperature for about 30 minutes. Then transfer to the refrigerator to chill until fully set, at least 3 hours or overnight.
- Once chilled and firm, lift the bars out of the pan using the parchment paper.
- Cut into squares and serve chilled.
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What the Test Kitchen had to say about this recipe:
Autumn
Wow, these are perfect! I loved each and every bite!
Elizabeth
I think I am used to 'too gooey' kiwi bars, but these are fantastic, especially chilled ! I love the thick crust!
Bella
I’m not usually a fan of kiwi, but these bars totally changed my mind. The texture was smooth and creamy, much better than I expected.
Stephanie
These bars are really easy to make and a delicious treat, especially in the summer. I love them chilled.
Recipe updated 7/19/25.
These were easy to make and the crust was fantastic. I cooled to room temperature and then put in the fridge for about 3 hours. But even after all this they were a mess!
My husband said the kiwi topping tasted like jam. We did not finish these.
Ran with a 50/50 mix strawberries and kiwis, it’s important to cook enough to get the topping to set, Really great result as a fruit, shortcake type desert, will definitely make it again.
I used only a cup of sugar, hands down my new favorite dessert. My dad can’t stop saying wow. Gone within twelve hours, mostly by me 😅
I’m so glad to read this! It is one of my favorite desserts as well!
6/25/21 I made this recipe exactly as recommended, but had a really hard time getting the topping to set. I baked for an additional 15 minutes (55 total) but was concerned about the crust burning. I will try again with the modified sugar mentioned in the comments and perhaps the 50/50 strawberry split. The flavor was tart, think key lime pie, and the crust was excellent. It just looked awful.
I have not made the recipe yet but plan to. Was thinking of adding some corn starch to the kiwis thinking that might help them “set” so it won’t be so messy. Has anyone else tried this?
Amazing!! This recipe tastes great and my whole family loves it. My only complaint is that the kiwis take a long time to peel
Hi there i dont have confectioners sugar what can i substitute for it? Or will i not be able to make this dessert?
You can make it by adding 1 cup of granulated sugar to 1 tablespoon of cornstarch. Combine the two in a high-powered blender until you have a soft, powdery consistency, or confectioners sugar.
The topping did not set. Next time I need to add more flour, starch or something.
I baked it for the time per the recipe, gave it a jiggle, bumped the temperature to 375°F, added 20 minutes. Then added another 15 minutes, and it seemed to be set, didn’t jiggle when I shook it. Let it cool for an hour. Went to cut it and it was still soupy in the middle.
I’ve got it back in at 375°F, see what another half hour does.
The flavor is wonderful, but the receipt needs tweaking to make it set up.
I made it again, sort of. No Kiwis, but Gravenstein apples. I inncreased the flour in the filling to 1/2 cup, more than that would make it unworkable.
Increased bake time to 65 minutes. A butter knife came out moist with a touch of batter on it. Any longer in the oven and the would have been scorched and tough. After about an hour it had set up, still very moist but not runny. Can be eaten with the hands, but plate and fork would be better.
This one is a keeper. Mostly because it is very easy to play with, and I think just about any fruit could be used. Even frozen fruits and berries, as long as you let them thaw and drain. Maybe use the liquid drained off to make a glaze or drizzle for it.
Good feedback! Thanks for sharing and giving it another go, Joe!
Hi Joe! This recipe has been updated as of July 18, 2025. Have appreciated all your feedback!
Can I make these with almond flour? Any differences in instructions? Dying to try but don’t want to waste Kiwis I have on a failed experiment! If not, I’ll use your original recipe as these sound amazing!
I made your Kiwi Bars recipe last night and it was a ROARING success. I typically limit myself to one piece of dessert, but I had to have two! Easy to make, delicous to eat, perfect to share with guests!!
I am SO glad you enjoyed these!! It is one of my all-time favorite bars, but unfortunately not many folks are even willing to try them because they are kiwi. So THANK YOU for being willing!!