Creamy Chocolate Pomegranate Squares Creamy Chocolate Pomegranate Squares

Creamy Chocolate Pomegranate Squares Image by: Jodi Pudge Author: The Canadian Living Test Kitchen

Pretty pomegranate seeds make these squares feel festive. If you're serving them with other cookies, bars or squares, cut them into smaller pieces, as they're quite rich.

  • Prep time 20 minutes
  • Total time 2 hours & 45 minutes



In bowl, mix wafer crumbs with butter until moistened. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F oven until firm and dry, about 8 minutes. Let cool slightly, about 10 minutes.

While crust is cooling, in bowl, beat mascarpone with sugar until smooth; beat in egg and vanilla. Stir in flour. Spread over crust, smoothing top.

Bake in 350°F oven until no longer shiny, about 20 minutes. Let cool completely in pan. Refrigerate until filling is set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.) In saucepan, bring pomegranate juice and honey to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat. Let cool slightly, about 3 minutes. Pour over filling; sprinkle with pomegranate seeds. Refrigerate until set, about 30 minutes. Lift out onto cutting board; cut into squares.

Makes about 16 squares.

Nutritional facts Per square: about

  • Fibre 1 g
  • Sodium 124 mg
  • Sugars 13 g
  • Protein 5 g
  • Calories 240
  • Total fat 16 g
  • Potassium 82 mg
  • Cholesterol 37 mg
  • Saturated fat 10 g
  • Total carbohydrate 21 g


  • Iron 4
  • Folate 6
  • Calcium 7
  • Vitamin A 10
  • Vitamin C 2
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Creamy Chocolate Pomegranate Squares