Michele Evola of New York, New York, writes: "I thought you might enjoy this family recipe. My aunt Bess puts fresh persimmons in the freezer so she can make these bars anytime."
When Hachiya persimmons are very ripe, they're so fragile that they nearly turn to juice. If you want to freeze them as Michelle Evola's aunt Bess does, we suggest first putting them on a baking sheet in the freezer until they harden. Then wrap them in plastic wrap while they're hard and freeze them in a sealed plastic bag.
Cooks' note:
Bars keep in an airtight container 3 days.
