These colorful cookie bars are inspired by a negroni cocktail. If not serving immediately, cover pan and keep refrigerated.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Crust:
Negroni Filling:

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and line a 9x13-inch baking pan.

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  • Combine crushed pretzels, brown sugar, and milk powder in a medium mixing bowl. Add butter to the bowl and toss to combine. Press the pretzel mixture into the bottom of the prepared pan.

  • Bake in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack to cool. Increase oven temperature to 350 degrees F (175 degrees C).

  • Whisk sugar, eggs, flour, and grapefruit zest together in a large bowl. Whisk in orange juice, grapefruit juice, orange aperitif, gin, and vermouth. Pour over the pretzel crust.

  • Bake in the preheated oven until filling is set, 30 to 35 minutes. Cover with foil if filling starts browning too quickly. Cool completely on a wire rack, 20 to 30 minutes. Refrigerate until firm, about 1 hour.

  • Pulse freeze-dried strawberries in a food processor until finely ground. Use a fine-mesh strainer to dust strawberry powder over the filling. Cut into 24 bars and serve.

Nutrition Facts

255 calories; 7.4 g total fat; 62 mg cholesterol; 187 mg sodium. 43.5 g carbohydrates; 3.5 g protein; Full Nutrition