-
-
My review
Persimmon Bars
Jessica Eymann
"Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 371Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
- In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
- In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
- Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4549 Ratings
-
-
-
-
-
Most helpful positive review
11/28/2001
The bars are great: moist, chewy and good. Here are the changes I recommend: melted butter, not oil; using more persimmon, 3 ripe persimmons instead of 2 and/or adding some shredded Fuyu (the li...
Most helpful critical review
12/31/2005
not really "bars", more like a bread
Most helpful
Most positive
Least positive
Newest
11/28/2001
The bars are great: moist, chewy and good. Here are the changes I recommend: melted butter, not oil; using more persimmon, 3 ripe persimmons instead of 2 and/or adding some shredded Fuyu (the li...
1/11/2009
Great recipe! I followed one reviewer's suggestion of adding an extra persimmon, skipping the cloves and using butter instead of oil. (I made an additional modification and mixed in 1 tsp of pur...
11/18/2009
Excellent! I went with melted butter, 1 tsp vanilla, 2 tbsp cinnamon, 1 tbsp allspice, 1 tsp ginger. I used pecans and golden raisins, then topped w/ cream cheese frosting. Everyone loved them!
12/5/2009
I make this in the fall from our home-grown persimmons and everyone asks for the recipe. It's quicker than cookies and turns out great every time. I make 1 1/2 batches to fit in a my larger je...
11/26/2008
This was the first time I have cooked with persimmons and I was pleasantly surprised. I left out the raisins because I don't care for them, but it was still very delicious!
12/15/2005
A wonderful recipe! I made it just as it stated and they are great. Thank you for sharing!
11/14/2010
I have made persimmon cookies for many years and I have a great recipe; but now I am so busy so I looked for a bar recipe and honestly my husband and I both said the bars are delicious! Thank yo...
11/11/2005
These are really good! I left out the nutmeg and cloves because I don't care for the taste. I had to double up on the glaze also.