Date Nut Bars Recipe
Date Nut Bars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 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 eggs, lightly beaten
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla extract
  • Confectioners' sugar

Directions

In a large bowl, combine sugar, flour, baking powder, salt, dates and nuts. Add eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). 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

Nutritional Facts

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

  • 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 eggs, lightly beaten
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla extract
  • Confectioners' sugar
  1. In a large bowl, combine sugar, flour, baking powder, salt, dates and nuts. Add eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). 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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Reviews forDate Nut Bars

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Marla User ID: 9300424 277000
Reviewed Oct. 30, 2017

"They are delicious but way too sweet. The sugar needs to be cut in half! Between the dates & honey the recipe does not need that much sugar."

MY REVIEW
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?"

MY REVIEW
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."

MY REVIEW
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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