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.
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, room temperature
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Confectioners' sugar
Reviews
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.