Pecan-Date Bars

7 Reviews
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Photo: Becky Luigart-Stayner
Yield
24 servings (serving size: 1 bar)
By Julie Grimes Bottcher
December 2005
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

Reduce oven temperature to 350°.

Step 4

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.

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Ratings & Reviews

illinicheme's Review

1cookfromBrea
January 11, 2010
I'm not sure what I did wrong, but I ended up with an inedible disaster. The top gooey layer tasted fine, but I could not cut through the crust or otherwise remove the bars from the pan. The whole thing is currently soaking in my sink - I hope it comes clean!

pdxcook's Review

alynn1204
January 01, 2013
Delicious bars. Be sure to prep pan well though as I didn't and it took longer to get them out in nice looking pieces than it did to make them. Yummy, like little bites of pecan pie.

pet2008's Review

litgourmet
December 06, 2012
N/A

1cookfromBrea's Review

pet2008
July 11, 2011
Made this again for a July 4th BBQ, held up well outside in the heat! Next time I plan to add a little more dark chocolate bits or decorate with a chocolate drizzle on top. Easy to transport to a potluck. Be sure to spray the pan well for easy release.

alynn1204's Review

inthekitchen
November 22, 2009
wow - amazing! I baked these for a friend's summer wedding and they were a big hit. So simple and easy to make beforehand, I made them the day before and stored them in the refrigerator. The only modification I made was extra pecans.

elektraviolet81's Review

pdxcook
May 21, 2009
These were perfect! Tasted just like the southern pecan pie I grew up on. I did make one minor alteration. Instead of mixing ALL of the pecans in with everything else, I just mixed in a little bit and then sprinkled pecans on top so it would have more of that pecan pie look to it. Very delicious, and will definitely make these again!

litgourmet's Review

illinicheme
January 05, 2009
Hungry for a little piece of pecan pie with big flavor? These bars are the answer. The chocolate, bourbon, and dates put these bars over the top. Keep refrigerated, & cut them small: 24 bars from a 7x11 pan is accurate.