Pomegranate-Raspberry Bars

4.2
(12)

Frozen raspberries and pomegranate juice give these dessert bars their vivid crimson color and sweet flavor. Try this dessert recipe for Valentine's Day, Christmas, your next bake sale, or any special occasion.

Pomegranate-Raspberry Bars
Photo: Blaine Moats
Prep Time:
20 mins
Bake Time:
44 mins
Total Time:
1 hrs 4 mins
Servings:
32
Yield:
32 bars

Ingredients

  • Nonstick cooking spray

  • 1 ½ cup all-purpose flour

  • cup powdered sugar

  • ¾ cup butter, softened

  • 6 cup frozen raspberries

  • cup pomegranate juice

  • ¼ cup lemon juice

  • ¾ cup granulated sugar

  • cup cornstarch

  • ¼ teaspoon salt

  • 4 eggs, lightly beaten

  • Pomegranate seeds (optional)

Directions

  1. Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside.

  2. For crust, in a large mixing bowl stir together flour and powdered sugar; add butter. Beat with an electric mixer on low to medium speed just until mixture starts to cling (mixture may seem crumbly at first but will come together with continued beating). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 14 minutes.

  3. Meanwhile, in a medium saucepan combine frozen raspberries and pomegranate juice. Cook over medium-high heat about 5 minutes or until most of the berries are softened. Pour mixture through a fine-mesh sieve, pressing berries with a spoon to release their juices. Measure 2 cups juice, adding more pomegranate juice if necessary. Stir in lemon juice.

  4. In a medium bowl stir together granulated sugar, cornstarch, and salt. Stir in eggs until combined. Stir in juice mixture. Pour mixture evenly over hot crust.

  5. Bake about 30 minutes more or until edges begin to brown and center appears set.* Cool in pan on a wire rack. If desired, cover and chill until serving time. Using the edges of the foil, lift uncut bars out of pan. Cut into bars. If desired, sprinkle with pomegranate seeds before serving. Store, covered, in the refrigerator.

*Tip:

A knife test will not work with this filling.

Nutrition Facts (per serving)

113 Calories
5g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 113
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 35mg 12%
Sodium 66mg 3%
Total Carbohydrate 16g 6%
Total Sugars 8g
Protein 2g
Vitamin C 3.6mg 18%
Calcium 10mg 1%
Iron 0.6mg 3%
Potassium 30mg 1%
Folate, total 15.5mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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