Pecan-Date Bars

Photo: Becky Luigart-Stayner
You can prepare and refrigerate these luscious bars a day or two in advance. They are actually easier to cut once they have been completely chilled.

Yield:

24 servings (serving size: 1 bar)

Recipe from

Nutritional Information

Calories 123
Caloriesfromfat 26 %
Fat 3.6 g
Satfat 1.3 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 1.4 g
Carbohydrate 22 g
Fiber 0.7 g
Cholesterol 14 mg
Iron 0.6 mg
Sodium 89 mg
Calcium 13 mg

Ingredients

Crust:
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup packed brown sugar
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
Cooking spray
Filling:
3/4 cup dark corn syrup
1/3 cup packed brown sugar
1/4 cup egg substitute
2 tablespoons all-purpose flour
1 tablespoon bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg
1/2 cup chopped pitted dates
1/3 cup chopped pecans, toasted
2 tablespoons semisweet chocolate minichips

Preparation

Preheat oven to 400°.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, 1/3 cup sugar, and 1/4 teaspoon salt, stirring well with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Press mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until lightly browned. Cool completely.

Reduce oven temperature to 350°.

To prepare filling, combine corn syrup and next 7 ingredients (through egg) in a large bowl, stirring well with a whisk. Stir in dates, pecans, and chocolate chips. Pour mixture over prepared crust. Bake at 350° for 35 minutes or until set. Cool in pan on a wire rack. Cover and chill 1 hour or until firm.

Note:

Julie Grimes Bottcher,

December 2005