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


Lee Harrelson

Recipe Summary

16 servings (serving size: 1 bar)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°.

  • 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.