Save on Pinterest

Date Nut Bars

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
    5 dozen


  • 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, room temperature
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Confectioners' sugar


  • 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).
  • Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar.
If Cooking for Two: Bars will keep well stored in airtight containers in the freezer.
Nutrition Facts
2 each: 182 calories, 6g fat (1g saturated fat), 30mg cholesterol, 63mg sodium, 30g carbohydrate (21g sugars, 2g fiber), 4g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Erin
    Jan 6, 2021

    Made with just a 1/2 cup sugar. Delicious!!!! Will definitely make again.

  • Sue
    Dec 19, 2020

    The recipe my family has used for years is half this size. It has 1/2 tsp salt, 3 eggs, no butter. 8x8 pan, bake at 350° for 30 min. I'd cut them 1/4" thick x 1" wide and squish them into round logs. Roll in granulated sugar. I added 6 eggs to this recipe, baked in 15x10 pan. I'm afraid it is going to overflow, we shall see. Maybe 17x11x1 pan would fit.

  • Beverly
    Dec 23, 2018

    No comment left

  • Julie
    Sep 26, 2018

    I've been making this recipe (but a half size in a 7x 10" or 8" square pan) for 20 years or more. I use no margarine but bake at 375 for 25 minutes and they are gooey and delicious!

  • Carolyn
    Dec 12, 2017

    Should be 2 sticks butter and soak the dates...should turn out not so dry. I've read other recipes and they all call for more butter.

  • Marla
    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.

  • Cynthia
    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
    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
    Dec 16, 2014

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