Recipe courtesy of Amy Kritzer Becker
Recipe courtesy of Amy Kritzer Becker
Watch how to make this recipe.
Chocolate Chip Apple Bars with Pomegranate Glaze
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 30 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 278
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 74 mg
With chunks of apples and a vibrant, naturally pink pomegranate glaze, this bar is perfect for fall and specifically for Rosh Hashanah. We eat sweet foods like apples to symbolize a sweet New Year, and pomegranates to represent a year filled with as many blessings as there are arils.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 30 min
- Yield: 24 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 278
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 74 mg
Ingredients
Chocolate Chip Apple Bars:
Pomegranate Glaze:
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Directions
- For the chocolate chip apple bars: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with oil and line with parchment.
- Combine the apples with 1 tablespoon of the brown sugar and 1/2 teaspoon of the cinnamon in a medium bowl. Set aside.
- Stir together the oil and remaining 1 3/4 cups brown sugar in a large bowl until incorporated, smooth and glossy, about 2 minutes. Whisk in the eggs one at a time, followed by the vanilla. Combine the flour, baking powder, salt and remaining 1 1/2 teaspoons cinnamon in a large bowl. Add the wet ingredients to the dry and mix until just combined. The batter should be thick and sticky. Fold in the diced apples and chocolate chips.
- Pour the batter into the prepared pan and spread it out evenly. Bake until the edges start to brown and an inserted toothpick comes out clean, 25 to 30 minutes. Let cool in the pan for 10 minutes, then carefully lift out of the pan using the parchment and finish cooling on a wire rack, at least 1 hour.
- For the pomegranate glaze: Put the confectioners’ sugar in a medium bowl and add the pomegranate juice a little at a time, whisking, until the mixture is thick but runny. If you add too much juice, add a little more confectioners’ sugar to thicken it back up.
- Cut the bars into 24 pieces. When ready to serve, drizzle with the pomegranate glaze and let set for about 10 minutes.
Cook’s Note
To make this recipe pareve, use pareve semisweet chocolate chips. Use fresh pomegranates when in season for the glaze for the most vibrant color. Ideally, glaze before serving for the best presentation; the glaze will firm as it sits. Unglazed bars can be wrapped well and stored at room temperature for up to 5 days. Glaze can be made up to 5 days ahead and stored in the refrigerator.
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