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.
Reviews
Made with just a 1/2 cup sugar. Delicious!!!! Will definitely make again.
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.
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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!
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.
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.
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 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.
These are very good. I may add a pinch of cinnamon next time.