Date & Nut Bars

These date and nut bars are a throwback recipe that relies on the natural caramel sweetness of chopped dates and the crunch of pecans rather than loads of butter and sugar. With just a quarter cup of flour in the whole batch, the texture lands somewhere between a chewy cookie and a dense confection.

Beating the eggs until light before adding the sugar and melted shortening is what gives these bars their slightly chewy, almost brownie-like texture. The small amount of flour and baking powder provides just enough structure to hold the dates and nuts together without making it cakey.

Rolling the cooled bars in powdered sugar is the finishing touch that makes these look as good as they taste. The fine sugar coating adds sweetness on the outside while keeping your fingers clean. Store them in a covered container and they stay soft for days.

Kitchen Tips

• Chop the dates into small, even pieces. Large chunks clump together and create pockets of pure date in the batter.
• Cool the bars completely before cutting. Warm bars crumble and stick to the knife.
• Use a sharp knife dipped in hot water for clean cuts through the sticky date filling.
• Roll in powdered sugar generously. A thick coating looks beautiful and balances the dense, fruity interior.

Variations

• Use walnuts instead of pecans for a slightly more bitter, earthy nut flavor.
• Add a teaspoon of cinnamon or cardamom to the batter for warm spice notes.
• Mix in shredded coconut with the dates and nuts for a tropical twist.