White Chocolate Pomegranate Bars

 

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• Cooking and Prep: 1 h
• Serves: 10
• Contains:

Recipe by Nechama Fiddle.

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Ingredients (14)

Main ingredients

• 1 cup sugar

• 1 cup margarine, softened (use soy-free, if needed)

• 8 ounces cream cheese

• 1/2 teaspoon salt

• 1/2 teaspoon Gefen Vanilla Extract

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  Gefen Pure Vanilla Extract

• 1 egg yolk

• 2 and 1/4 cups flour

• arils removed from 1/2 a pomegranate (reserve remaining for garnishing)

• 10.5 ounces Elite White Chocolate, broken into pieces, or white chocolate chips

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  Elite White Chocolate

For the Pomegranate Frosting

• 1/2 cup (1 stick) margarine (use soy-free, if needed)

• 1/8 teaspoon salt

• 3 cups confectioners' sugar, divided

• 4 tablespoons pomegranate juice (I use POM) or Heaven & Earth Pomegranate Juice

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  Heaven & Earth Pomegranate Juice

• pink food coloring (optional)

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Start Cooking

Prepare the Bars

Yields 20 bars.

1. Preheat oven to 350 degrees Fahrenheit.

2. In the bowl of an electric mixer, beat sugar, margarine, cream cheese, and salt.

3. Add in vanilla extract and egg yolk. Beat until smooth. 

4. Reduce mixer to low and stir in flour. Gently add in arils and white chocolate and stir by hand.

5. Gently press batter into a greased 9x13-inch pan. Bake for 40-45 minutes. Remove from oven and allow to cool completely.

Variation:

To make this dessert non-dairy, use non-dairy margarine and a non-dairy cream cheese, like Tofutti.

Prepare the Frosting

1. In the bowl of an electric mixer, beat margarine. Add in salt and one and a half cups confectioners’ sugar.

2. Reduce mixer to low, and stir in pomegranate juice and food coloring, if using. (Food coloring will make the frosting a stronger pink.)

3. Add in remaining confectioners’ sugar and beat on high until creamy. Spread onto cooled pomegranate bars.