Passion Fruit Cookie Bars
Brighten up your dessert routine with these irresistible Passion Fruit Cookie Bars—a tropical twist on classic dessert bars! Featuring a buttery, crumbly crust and a luscious passion fruit filling, these bars are the perfect combination of zingy and sweet. The vibrant filling, made with strained passion fruit pulp, sweetened condensed milk, and eggs, bakes to creamy perfection atop the golden crust. Finished with a dusting of powdered sugar, these cookie bars are as visually stunning as they are flavorful. Easy to prepare in under an hour, with a chill time that enhances their velvety texture, these tangy treats are ideal for summer gatherings, brunch spreads, or simply satisfying your sweet tooth. Experience the refreshing tropical flavors of passion fruit in every bite!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 50 grams granulated sugar (for crust)
- 200 grams all-purpose flour (for crust)
- 1 teaspoon salt
- 120 milliliters passion fruit pulp (frozen or fresh, strained to remove seeds)
- 395 grams sweetened condensed milk
- 2 units large eggs
- 100 grams granulated sugar (for filling)
- 20 grams cornstarch
- 10 grams powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy lifting.
In a mixing bowl, combine the unsalted butter (softened), granulated sugar (50g), all-purpose flour (200g), and salt (1 tsp). Mix until the ingredients form a crumbly dough.
Press the dough evenly into the prepared baking pan to form a solid crust layer. Use the back of a spoon or your fingers to compact it.
Bake the crust in the preheated oven for 15 minutes, or until it is lightly golden. Remove and set aside to cool slightly.
In a separate bowl, whisk together the passion fruit pulp (120ml), sweetened condensed milk (395g), eggs (2), granulated sugar (100g), and cornstarch (20g) until smooth and well combined.
Pour the passion fruit mixture over the slightly cooled crust, spreading it evenly.
Return the pan to the oven and bake for an additional 30 minutes, or until the filling is set and the edges are lightly golden.
Remove from the oven and let the bars cool completely in the pan, then refrigerate for at least 2 hours or until fully chilled.
Lift the bars out of the pan using the parchment overhang and transfer them to a cutting board.
Dust the top with powdered sugar (10g) before slicing into 12 equal bars.
Serve chilled and enjoy the tropical tanginess of the Passion Fruit Cookie Bars!
Nutrition Facts
Calories |
4130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 562.6 g | 205% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 388.7 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1245 mg | 96% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2151 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
