Persimmon Bars Recipe - Allrecipes.com
Persimmon Bars Recipe
  • READY IN 30 mins

Persimmon Bars

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 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.

 
Most Helpful Critical Review
Dec 31, 2005

not really "bars", more like a bread

 
Jan 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 !

 
Nov 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!

 
Nov 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!

 
Dec 15, 2005

A wonderful recipe! I made it just as it stated and they are great. Thank you for sharing!

 
Nov 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!

 
Dec 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.

 

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Nutrition

  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 55.4 g
  • 18%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 307 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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