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Candied Orange Date Bars

Candied Orange Date Bars
A good friend of mine gave me the recipe for these yummy, rich date bars. Chopped candied orange slices really make them special. I dip my kitchen shears in hot water to make cutting the orange slices a little easier.
32 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 package (7 ounces) orange candy slices
  • 1/2 cup sugar
  • 2 tablespoons plus 1-3/4 cups all-purpose flour, divided
  • 1/2 cup water
  • 1/2 pound chopped dates
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • Confectioners' sugar

Directions

  • Cut orange slices horizontally in half, then into 1/4-in. pieces; set
  • aside. In a saucepan, combine the sugar and 2 tablespoons flour.
  • Stir in water until smooth. Add dates. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Remove from the heat; cool.
  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Combine
  • the baking soda, salt and remaining flour; add to creamed mixture
  • and mix well. Stir in walnuts.
  • Spread half of the batter into a greased 13-in. x 9-in. baking pan.
© Taste of Home 2013

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Candied Orange Date Bars (continued)

Directions (continued)

  • Spread date mixture over batter; sprinkle with reserved orange
  • pieces. Spread remaining batter over the top.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Dust with
  • confectioners' sugar. Yield: about 3 dozen.
Editor's Note: To make cutting orange slices easier, use a kitchen shears dipped in water. Or first toss them in 1 to 2 tablespoons confectioners' sugar; use a mesh strainer or colander to shake off excess sugar.
Nutrition Facts: 1 serving (1 piece) equals 171 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 142 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013