Fall Fruit Blood Orange Grapefruit Bars

In this recipe there are two places you can use the Fall Fruit Sugar either in the crust or in the topping this time I used the full 42 teaspoons in the topping and it turned out perfect!!! Please enjoy and let is know how it turns out

Take the high road,Taste the Difference!


For the Crust

• 1/2 pound unsalted butter, softened  

• 1/2 cup sugar (Fall Fruit Cannabis Sugar)  

 • 1 tsp vanilla extract

• 2 cups flour  

• 1/4 tsp salt

For the Toping

• 4 eggs

• 2 1/4 cups sugar (Fall Fruit Cannabis Sugar)

• 1 cup pink grapefruit juice

• 1 Tbsp pink grapefruit zest (avoid the white pith)

• 2/3 cup flour

• confectioners’ sugar for dusting


• Preheat oven to 350º F.

• To make the crust, cream the butter, sugar and vanilla until fluffy. Mix in the flour and salt with an electric mixer until incorporated. Gather dough into a ball and press evenly into the bottom of a parchment-lined 9" x 13" baking dish. Freeze until dough feels cold, about 15 minutes.

• Bake 18-20 minutes, until crust is barely browned. Set dish on a wire rack to cool. While the crust is baking, whisk together the eggs, sugar, grapefruit juice, zest and flour.

• Pour the filling over the crust and bake about 30 minutes, until just set with a little jiggle. Cool completely on a rack. Lift out the parchment paper, dust with confectioners’ sugar and slice into triangles. Garnish with grapefruit slivers.

Cook’s Note

Enjoy them with someone you love.

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