Papaya Bars Recipe

These fridge-set papaya bars combine ripe papaya and a crunchy oat-graham crust, resulting in a bright, silky dessert perfect for summer.

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Line and press the crust: Line a 9 x 13-inch pan with parchment. In a bowl, combine graham cracker crumbs, oats, brown sugar, and salt. Whisk melted butter into the mix and press firmly into the pan. Chill while making filling, 10–15 minutes.
Puree the papaya: Peel, seed, and chop 1 large ripe papaya. Puree until smooth, then stir in lime juice and vanilla. Set aside.
Make the thickened filling: In a saucepan, whisk cornstarch with cold water until smooth. Add granulated sugar and salt, then slowly whisk in papaya puree. Cook over medium heat, whisking until thickened, about 5–8 minutes. Cool for 5 minutes.
Assemble and chill: Pour the filling onto the chilled crust and smooth. Cover loosely and refrigerate until set, at least 4 hours.
Slice and serve: Lift bars from the pan using parchment overhang, trim edges for neat slices, and serve chilled.

Chill fully for clean slicing. Use a sharp knife dipped in hot water for neat edges.