Crispy Date Bars Recipe

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I make these chewy bars around the holidays because they make a nice-size batch for my family. Plus, they keep well in the refrigerator, so I can make them when it's convenient.

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Crispy Date Bars Recipe

Prep: 30 min. Bake: 10 min. + cooling

Yield: 24 Servings

30 10 40

Ingredients

1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter
FILLING:
1 cup chopped dates
1/2 cup sugar
1/2 cup butter
1 egg, beaten
2 cups crisp rice cereal
1 cup chopped nuts
1 teaspoon vanilla extract
FROSTING:
1 package (3 ounces) cream cheese, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract

Directions

In a large bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 375° for 10-12 minutes or until golden brown.
Meanwhile, in a heavy saucepan, combine the dates, sugar and butter; bring to a boil. Reduce heat; cook and stir for 3 minutes. Add 1/2 cup hot mixture to egg; return all to pan. Bring to a boil. Remove from the heat; stir in cereal, nuts and vanilla. Spread over crust. Cool on a wire rack.
In a small bowl, combine frosting ingredients; beat until creamy. Frost bars; cut and store in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 235 calories, 12 g fat (6 g saturated fat), 33 mg cholesterol, 114 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Crispy Date Bars in Best of Country Cookies , p87

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Crispy Date Bars

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Reviewed on Jan. 27, 2013 by 070707at7am

I've gotten rave reviews every time I have made these. I like them better when I leave out the sugar in the date layer, and it's important that the butter in the crust is cold (it makes the crust tough if not). I've made it with nuts and without and it's good both ways. Yum!

Reviewed on Jun. 01, 2010 by harguthm

Next time I will cut down on the crust. It seemed there was more crust than filling. Filling was extra good. 24 servings from a 9 x9 pan?? The bars would have to be extra small for that. They are rich so cut them a bit small.