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.

Julie Grimes Bottcher
Recipe by Cooking Light December 2005

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

123 calories; calories from fat 26%; fat 3.6g; saturated fat 1.3g; mono fat 1.6g; poly fat 0.5g; protein 1.4g; carbohydrates 22g; fiber 0.7g; cholesterol 14mg; iron 0.6mg; sodium 89mg; calcium 13mg.