Date Nut Bars Recipe
Date Nut Bars Recipe photo by Taste of Home
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Date Nut Bars Recipe

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I've had this recipe since 1938, when the girls I worked with game me a bridal shower. One of their presents was a recipe box filled with their favorites. Inside, I found this recipe, and I've used it for just about every occasion since. They're always well received.
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 30 servings


  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups chopped dates
  • 2 cups chopped walnuts or pecans
  • 4 large eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Confectioners' sugar

Nutritional Facts

2 each: 182 calories, 6g fat (1g saturated fat), 30mg cholesterol, 63mg sodium, 30g carbohydrate (21g sugars, 2g fiber), 4g protein.


  1. In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff).
  2. Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar. Yield: 5 dozen.
If Cooking for Two: Bars will keep well stored in airtight containers in the freezer.
Originally published as Date Nut Bars in Reminisce Extra June 1994, p49

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Cynthia User ID: 8991906 258381
Reviewed Dec. 20, 2016

"I need some advice on this recipe. When I baked them (convection) for 25 mins, they were not done inside, toothpick/knife did not come out clean, so I baked them for much longer. At first they cut ok but not great. Then after quite a while of sitting, they cut beautifully. They are super delicious, but very dry and crunchy. Any recommendations on the baking consistency, time, time to wait before cutting -- for a moister bar?"

WildwoodBen User ID: 8168352 215262
Reviewed Dec. 18, 2014

"My mother did this recipe in the 1950s, today it still works. A half-recipe works well for a smaller pan. Very stiff batter is normal."

peggypatton User ID: 8162397 215050
Reviewed Dec. 16, 2014

"These are very good. I may add a pinch of cinnamon next time."

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