Reviewed: 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!

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Reviewer:

KarenM

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Reviewed: Jan. 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 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 !

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Reviewer:

Vicki

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Reviewed: Dec. 5, 2008

Good treat. I like the topping. Should probably double the topping.

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3 users found this review helpful

Reviewer:

Cookie Milbo

Home Town: San Francisco, California, USA

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Reviewed: 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!

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4 users found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Gilbert, Arizona, USA

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Reviewed: Dec. 31, 2005

not really "bars", more like a bread

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Reviewer:

crazydiamond

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Berkeley, California, USA

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Reviewed: Dec. 15, 2005

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

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Reviewer:

LauraKW

Cooking Level: Expert

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Reviewed: Nov. 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.

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Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Nov. 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 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.

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38 users found this review helpful