Best Date Pecan Bars Recipes

DATE PECAN BARS

Steps:

• To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans.
• Preheat oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.

DATE-PECAN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Cut a piece of parchment paper to fit in the bottom of the pan; place it in the pan, then butter the paper.
• In a medium bowl, whisk together flour, baking powder, and salt. With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat until just combined. Stir in dates and nuts.
• Spread batter in prepared pan. Bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool completely on a wire rack. Run a knife around edges to loosen, then cut it into bars using a serrated knife. To cut the baked dough into 18 bars, make 3 cuts horizontally and 6 cuts vertically.

DATE-PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of a greased 9-in. square baking pan. Bake until lightly browned, 15-20 minutes., Meanwhile, in a large bowl, beat first six filling ingredients until just combined. Stir in flour and baking powder. Stir in dates and pecans. Pour over crust., Bake until filling is set, 20-25 minutes. Cool completely on a wire rack. If desired, dust with confectioners' sugar. Cut into bars. Refrigerate leftovers.

SPICED PECAN DATE SHORTBREAD BARS

Steps:

• Heat oven to 350 degrees.
• Make the shortbread crust: Pulse flour, butter, confectioners' sugar and salt in a food processor until mixture looks like wet sand. (Alternatively, work the mixture with fingertips or a pastry cutter.)
• Press shortbread mixture into the bottom of a 9-by-9-inch square cake pan in an even layer. Bake crust for 20 minutes, until very lightly browned. Remove from oven and cool.
• Meanwhile, make the filling: In a medium saucepan, whisk together melted butter, eggs, molasses, golden syrup, cardamom, allspice, clove, nutmeg, salt, orange zest, rum and vanilla extract. Cook, stirring, over medium heat until mixture thickens slightly, about 5 minutes. Stir in dates.
• Pour filling over prebaked crust, then sprinkle pecans over filling. Bake for 30 minutes, or until filling is no longer jiggly and seems set.
• Remove from oven and cool on a rack for 15 minutes. Run a knife around the edge of pan to loosen cake, then invert pan over a cutting board to remove. Invert again and cool completely before cutting into bars approximately 1 1/2 by 3 inches.

PECAN ALMOND DATE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pecans and almonds onto a baking sheet.
• Bake in the preheated oven until nuts are toasted and fragrant, 7 to 8 minutes. Remove baking sheet from oven and decrease oven temperature to 325 degrees F (165 degrees C).
• Combine flour, flax seeds, salt, baking powder, and baking soda in a food processor; pulse a few times. Add pecans and almonds to flour mixture; pulse until nuts are coarsely chopped. Add oats and dates to flour-nut mixture; pulse just until combined.
• Whisk maple syrup and vanilla extract together in a bowl until smooth; pour over oat mixture and pulse just until combined. Spread oat mixture into an 8-inch square pan.
• Bake in the preheated oven lightly browned, about 25 minutes; cool to room temperature.

PECAN OATMEAL DATE BARS

Steps:

• Beat the butter with an electric mixer until smooth and add the sugars. Cream together until well combined. Add the beaten egg until it is incorporated and then add the vanilla.
• Mix the flour, soda and salt togther and gradually add to the sugar mixture. Then add the dates, pecans and oatmeail.
• Divide dough into four portions and spread each portion into a 2 inch wide strip the length of the cookie sheet. I grease my cookie sheets. You can put two strips per sheet but leave room between them because they will spread out. Bake between 14-16 minutes at 350 degrees. Cool for 5-7 minutes then cut into bars (see photo) and serve. These keep well and are so tasty.