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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Pecan-Date Bars

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.

Cooking Light DECEMBER 2005

  • Yield: 24 servings (serving size: 1 bar)

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.

Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 26%
  • Fat: 3.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.4g
  • Carbohydrate: 22g
  • Fiber: 0.7g
  • Cholesterol: 14mg
  • Iron: 0.6mg
  • Sodium: 89mg
  • Calcium: 13mg
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Pecan-Date Bars Recipe

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