Reviewed: Jan. 22, 2012

How funny that this is the same recipe that my great grandma used to make persimmon cookies. Her recipe has an extra half cup of flour. I actually like it better than the cake-like cookie. A lot easier too. No nuts and no glaze and I prefer 1/8 teaspoon clove.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Jan. 11, 2012

These were very moist for days and I had never had a persimmon before and didn't know what to do with it - so thanks for adding this recipe.

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Reviewer:

Trial&Error

Reviewed: Dec. 28, 2010

I made these without raisins since I don't care for them. Someone had given me dates and I used those instead. They were delicious! Next holiday season I may experiment with dried cranberries. This is definately a keeper.

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Reviewer:

Steve

Reviewed: Nov. 29, 2010

AWESOME !!! They were the hit of the Thanksgiving dessert.

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Reviewer:

Vhall42

Reviewed: Nov. 17, 2010

Overall a good recipe, the bars came out sort of like a spice cake. They had a good taste, though I would never have thought they had persimmon in them other than the orange color. In fact, one might think they were pumpkin because of that. They were easy to make but the different mixtures were kind of odd - the baking soda with the persimmon and the raisins with the oil and sugar. Also it used four mixing bowls which means a lot of dirty dishes. If you have some persimmons you need to use up, I'd definitely recommend these, but they didn't blow me away.

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Reviewer:

jenna4

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Gilbert, Arizona, USA

Reviewed: Nov. 14, 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!

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Reviewer:

Chilipeprsandi

Reviewed: Sep. 14, 2010

These were wonderful!!

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Reviewer:

Lagallow

Reviewed: Dec. 9, 2009

Changes I made: I used melted butter instead of oil. The bars were OK but somewhat more oily than tasty, to me. Also, the persimmon taste, even with an extra persimmon, was hardly evident. Friends liked the, but said they tasted like raisins and cinnamon. Not bad but not what I was hoping for.

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Reviewer:

amjlanders

Reviewed: Dec. 5, 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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Reviewer:

Jayne

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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25 users found this review helpful