10 Servings
1 Hour
Allergens
Recipe by Nechama Fiddle.
Yields 20 bars.
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, beat sugar, margarine, cream cheese, and salt.
Add in vanilla extract and egg yolk. Beat until smooth.
Reduce mixer to low and stir in flour. Gently add in arils and white chocolate and stir by hand.
Gently press batter into a greased 9×13-inch pan. Bake for 40-45 minutes. Remove from oven and allow to cool completely.
Variations:
To make this dessert non-dairy, use non-dairy margarine and a non-dairy cream cheese, like Tofutti.
In the bowl of an electric mixer, beat margarine. Add in salt and one and a half cups confectioners’ sugar.
Reduce mixer to low, and stir in pomegranate juice and food coloring, if using. (Food coloring will make the frosting a stronger pink.)
Add in remaining confectioners’ sugar and beat on high until creamy. Spread onto cooled pomegranate bars.
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freezer friendly hi!
i made these bars! they were delish!!!!
can i freeze them with the frosting?
YOu definitely can freeze with the frosting. But maybe freeze first uncovered and then when frosting is hardened, cover it.