Date Nut Bars

Name: Date Nut Bars
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 dozen.
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 large eggs, lightly beaten; 2 tablespoons butter, melted; 1 teaspoon vanilla extract; Confectioners' sugar

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.

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 large eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
Confectioners' sugar

Directions

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.

Originally published as Date Nut Bars in Reminisce Extra June 1994

Reviews

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Average Rating:

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.