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

Gallery

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
1 hr 20 mins
total:
2 hrs 20 mins
Servings:
24
Yield:
24 bars
Advertisement

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.

    Advertisement
  • 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; protein 3.5g; carbohydrates 43.5g; fat 7.4g; cholesterol 62mg; sodium 187.4mg. Full Nutrition
Advertisement
Advertisement