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This study examines the potential of dried wild lingonberries, currants, and honeysuckle varieties for the production of candy bars based on a comprehensive study of their organoleptic characteristics and biochemical composition. The authors conducted the study using standardized methods for determining organoleptic and biochemical parameters. The berries were dried using MIX-2 equipment. The data obtained were statistically processed. It was found that drying yields raw materials with high organoleptic ratings (22.71–24.28 points out of 25). An increase in the content of bioactive substances was revealed. The vitamin C content increased on average by 3.2–4.2 times, with the highest content observed in currants (up to 603.9 mg/100 g). The mass concentration of total phenols and flavonoids increased by 4.4–5.6 times, amounting to 2,517–4,364 and 1,053–2,269 mg/100 g, respectively. Species differences were established: honeysuckle is characterized by the maximum sugar content (55.5%), currants – by vitamin C and dietary fiber (22%), lingonberry – by titratable acidity (14.1%) and a specific polyphenolic composition. The field of application of the results is the food industry, in particular, the development of recipes and technologies for the production of new types of functional bars. Based on the conducted research, a conclusion was made on the feasibility and prospects of using a combination of the studied dried berries. The synergistic effect of their combination allows for the creation of products with complex taste and aroma, increased nutritional value, and desired functional properties without the need for significant additions of refined sugars and synthetic additives.