|Delicious Granola-like Persimmon Bars|
Recipe by Robin
“Use persimmons in anything that you’d use pumpkin in,” I read on the internet recently. This sounded seductive until I thought of the persimmon pie “fails” I have had. Persimmons are considerably waterier and sweeter than pumpkin, a completely different texture. Still, I think this advice is worth considering, as long as you plan for the differences.
|Use Electric Mixer for Best Blending|
|Pan o' Persimmon Crunch Bars|
I’d love to hear your variations on these bar cookies.
makes 18 bars
¾ -1 cup packed light brown sugar
¼ cup butter, soft, at room temperature
1 cup persimmon pulp
2 large eggs
1/4 cup nonfat yogurt
1 1/4 cup all-purpose flour
1 1/2 cup wholegrain cereal or rolled oats
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. salt
1 cup raisins and/or dried cranberries
¼ cup extra-finely chopped almonds (optional)
Preheat oven to 350 degrees F. Lightly coat a 9x13-inch baking pan with cooking spray, then dust lightly with flour.
Crush persimmons and stir in baking soda. Set aside to thicken.
In medium bowl, combine flour, oats or wholegrain cereal, cinnamon, nutmeg, cloves, and salt.
In a large bowl, cream sugar and margarine with an electric mixer. Beat in eggs. Stir in yogurt and persimmon mixture.
Stir dry ingredients into wet ingredients until just until moistened, then add cranberries and/or raisins, and nuts if using. Mix together gently.
Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.
Note: Pampered Chef stoneware baking dishes bake bar cookies to perfection. You don’t need to flour the pan if you use one of these. Link for proper size pan below.