Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

371.2 calories; 4.1 g protein; 55.4 g carbohydrates; 15.5 mg cholesterol; 306.6 mg sodium. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/08/2003
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 little crunchy ones). And less baking soda: 3/4 t. baking soda is enough. I also prefer a less spicy bar with only 1/2 t. cinnamon 3/4 t. fresh grated nutmeg and no cloves. Read More
(109)

Most helpful critical review

Rating: 3 stars
12/31/2005
not really "bars" more like a bread Read More
(8)
53 Ratings
  • 5 star values: 35
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/08/2003
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 little crunchy ones). And less baking soda: 3/4 t. baking soda is enough. I also prefer a less spicy bar with only 1/2 t. cinnamon 3/4 t. fresh grated nutmeg and no cloves. Read More
(109)
Rating: 4 stars
12/08/2003
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 little crunchy ones). And less baking soda: 3/4 t. baking soda is enough. I also prefer a less spicy bar with only 1/2 t. cinnamon 3/4 t. fresh grated nutmeg and no cloves. Read More
(109)
Rating: 4 stars
01/30/2009
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 pure vanilla extract with the beaten egg and sugar). The bars were super moist and tasty...almost like indulging in a delicious carrot cake. I topped mine with cream cheese frosting and they were FANTASTIC. Note: with my version the bars weren't ready until 40-45 minutes (about twice as long as the original 20 minutes called out in the recipe)...still very much worth the wait! Read More
(62)
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Rating: 5 stars
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! Read More
(33)
Rating: 5 stars
12/07/2009
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 jelly-roll pan. Read More
(14)
Rating: 5 stars
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! Read More
(13)
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Rating: 5 stars
12/15/2005
A wonderful recipe! I made it just as it stated and they are great. Thank you for sharing! Read More
(11)
Rating: 5 stars
11/18/2010
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 you for sharing grandma's recipe! Read More
(9)
Rating: 3 stars
12/31/2005
not really "bars" more like a bread Read More
(8)
Rating: 5 stars
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. Read More
(7)