Persimmon Bars

Persimmon Bars

26 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Jessica Eymann
Recipe by  Jessica Eymann

“Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

ADVERTISEMENT

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.

Share It

Reviews (26)

Rate This Recipe
ELSCHMOOCK
89

ELSCHMOOCK

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.

Vicki
51

Vicki

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 !

KarenM
29

KarenM

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!

More Reviews

Similar Recipes

Persimmon Bread I
(57)

Persimmon Bread I

Persimmon Cookies
(51)

Persimmon Cookies

Gram's Persimmon Pudding
(18)

Gram's Persimmon Pudding

Persimmon Raisin Cookies
(14)

Persimmon Raisin Cookies

Sandra's Persimmon Pudding
(14)

Sandra's Persimmon Pudding

Persimmon Bread III
(11)

Persimmon Bread III

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 371 cal
  • 19%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 55.4 g
  • 18%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Persimmon Cookies

>

next recipe:

Persimmon Pudding Cake