Date Bars
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Date Bars
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Adapted from The Homesick Texan Cookbook (Hyperion) by Lisa Fain You could easily swap out another dried fruit or nut for what’s called for, whatever is available where you live, or whatever you need to use up in your own pantry. Although the sticky dates really provide the best texture and I strongly recommend using them.
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Ingredients
- 8 ounces (1 1/2 cups, 225g) dates diced, pitted
- 1 tablespoon rum
- 1 cup (140g) flour
- 1 1/2 teaspoons baking powder
- 1 cup (200g) sugar
- 1/2 teaspoon salt sea salt
- 2 egg at room temperature, large
- 1 tablespoon butter salted or unsalted, melted
- 1 tablespoon water hot
- 1 teaspoon vanilla extract
- 1 cup pecans chopped, toasted
Instructions
- Toss the dates in the rum and let them sit for a few hours.
- Preheat the oven to 350ºF (175ºC). Line a 9-inch (23 cm) square pan with foil and coat the inside with non-stick spray.
- In a small bowl, whisk together the flour and baking powder.
- In a large bowl, whisk together the sugar, salt, and eggs until smooth. Mix in the butter, hot water, and vanilla, then stir in the flour mixture. Use a spatula to stir in the dates (and any liquid) and the pecans.
- Scrape the mixture into the prepared pan and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let date bars cool, then lift out the bars. Peel away the foil and cut into squares.
Notes
- Storage: The bars will keep for up to four days at room temperature, or can be frozen for up to two months.
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