Name: Negroni Bars
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Finely crushed pretzels - 2 cups; Dark brown sugar - ⅓ cup; Dry milk powder - ¼ cup; Salted butter, melted - 12 tablespoons; White sugar - 3 cups; Eggs, at room temperature - 6 large; All-purpose flour - 1 cup; Grapefruit, zested - 1; Orange juice - ½ cup; Grapefruit juice - ¼ cup; Bitter orange aperitif (such as Campari®) - ¼ cup; Gin - 2 tablespoons; Red vermouth - 2 tablespoons; Freeze-dried strawberries - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Negroni Bars

1. Finely crushed pretzels - 2 cups

2. Dark brown sugar - ⅓ cup

3. Dry milk powder - ¼ cup

4. Salted butter, melted - 12 tablespoons

5. White sugar - 3 cups

6. Eggs, at room temperature - 6 large

7. All-purpose flour - 1 cup

8. Grapefruit, zested - 1

9. Orange juice - ½ cup

10. Grapefruit juice - ¼ cup

11. Bitter orange aperitif (such as Campari®) - ¼ cup

12. Gin - 2 tablespoons

13. Red vermouth - 2 tablespoons

14. Freeze-dried strawberries - 1 cup

How to cook deliciously - Negroni Bars

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease and line a 9x13-inch baking pan.

2. Stage

Combine crushed pretzels, brown sugar, and milk powder in a medium mixing bowl. Add butter to the bowl and toss to combine. Press the pretzel mixture into the bottom of the prepared pan.

3. Stage

Bake in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack to cool. Increase oven temperature to 350 degrees F (175 degrees C).

4. Stage

Whisk sugar, eggs, flour, and grapefruit zest together in a large bowl. Whisk in orange juice, grapefruit juice, orange aperitif, gin, and vermouth. Pour over the pretzel crust.

5. Stage

Bake in the preheated oven until filling is set, 30 to 35 minutes. Cover with foil if filling starts browning too quickly. Cool completely on a wire rack, 20 to 30 minutes. Refrigerate until firm, about 1 hour.

6. Stage

Pulse freeze-dried strawberries in a food processor until finely ground. Use a fine-mesh strainer to dust strawberry powder over the filling. Cut into 24 bars and serve.