Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

The butter contributes to the golden crust of the dense, moist fruit-studded bars. You can use walnuts instead of pecans, or substitute raisins for the dates.

Jenny Rhodes
Recipe by Cooking Light October 2006

Gallery

Lee Harrelson

Recipe Summary

Yield:
16 servings (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, baking powder, cinnamon, and salt in a large bowl; stir with a whisk. Set aside.

  • Place sugar and butter in a large bowl, and beat with a mixer at high speed for 2 minutes or until light and fluffy. Add egg and egg whites, beating well after each addition. Stir in applesauce and vanilla. Gradually add flour mixture to sugar mixture; stir just until combined to form a stiff batter. Toss dates with 1 teaspoon flour. Toss apples with juice. Add dates, apples, and nuts to flour mixture, stirring just until combined. Pour batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.

Nutrition Facts

279 calories; calories from fat 29%; fat 9g; saturated fat 3.6g; mono fat 3.4g; poly fat 1.4g; protein 3.3g; carbohydrates 48.5g; fiber 2g; cholesterol 26mg; iron 1.1mg; sodium 193mg; calcium 33mg.
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