Decadent Date Bars Recipes

Steps:

• In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Steps:

• In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
• Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
• Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

Steps:

• Brush a 9-by-5-inch loaf pan with oil and line with parchment, leaving a 2-inch overhang on long sides.
• In a food processor, pulse 1 1/2 cups walnuts, dates, peanut butter, vanilla, and kosher salt until finely chopped and mixture holds together. Transfer to a parchment-lined baking sheet and lightly knead to pack together; pat into an 8-inch square. Refrigerate until firm, 20 minutes.
• Meanwhile, melt chocolate with oil. Halve nut mixture and press one part into loaf pan. Drizzle with half of chocolate. Refrigerate until chocolate just begins to set, 10 minutes.
• Press in remaining nut mixture and spread with remaining chocolate. Sprinkle with remaining 1/4 cup walnuts and flaky salt. Refrigerate until firm, at least 2 hours. To serve, let stand at room temperature 10 minutes, then remove from pan using parchment before slicing.

Steps:

• Preheat oven to 350°F (175°C).
• Butter and line with parchment a 9 x 13 inch baking pan.
• Beat butter in medium bowl.
• Gradually add sugar and beat until combined (mixture will appear grainy).
• Add eggs, one at a time, beating well after each addition.
• Stir in milk and vanilla.
• Combine flour, baking powder, salt and cinnamon in small bowl.
• Add to butter mixture and stir until just blended.
• Mix dates and walnuts gently into batter.
• Transfer batter to pan; smooth top.
• Bake until top is brown and tester comes out clean (with a few moist crumbs attached), about 35 minutes.
• Cool 10 minutes.
• Run knife around edge of pan to loosen.
• Reverse carefully onto cookie sheet.
• Peel off parchment.
• Invert again.
• Cool. Cut into bars.
• Sift icing sugar over.

Steps:

• Date Filling: Mix 3 cups chopped dates (1 lb.) with 1/4 cup sugar and 1 1/2 cups water in saucepan.
• Cook over low heat, stirring constantly, about 10 minutes or until thickened; Cool.
• Grease 13x9 baking pan.
• Crust Mixture: Cream butter, shortening, and brown sugar.
• Mix in remaining ingredients.
• Press half the mixture in bottom of pan.
• Spread with filling.
• Top with remaining crumble mixture, pressing lightly.
• Bake at 400°F 25 to 30 minutes or until light brown.
• While warm, cut into bars about 2 inches X 1 1/2 inches.
• VARIATION: You can omit date filling and substitute 1 cup of your favorite jam.

Steps:

• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. , In a large saucepan, combine the dates, sugar and water. Cook for 10 minutes or until thickened, stirring frequently. Stir in walnuts. Spread over crust. , Bake at 350° for 30 minutes. Cool on a wire rack. Cut into squares; top with whipped topping.