Preparation time:

25 minutes

Baking Time:

60 minutes

Makes:

24 bars

 
Roberto Caruso

Ingredients

•  FOR BASE:
• 1 cup all purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold, unsalted butter, cubed
•  FOR FILLING:
• 1/2 cup pitted dates, coarsely chopped
• 3/4 tsp baking soda
• 4 tsp all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/2 cup granulated sugar
• 2/3 cup corn syrup
• 3 tbsp unsalted butter, melted
• 2 tsp vanilla
• 1 cup finely chopped pecans
• 2 tsp icing sugar (optional)

Instructions

• Preheat oven to 350F. Line an 8-in. square baking dish with parchment, with sides hanging over. Stir 1 cup flour with 1/4 cup granulated sugar in a large bowl. With your fingers or a pastry cutter, work cold butter into flour mixture until coarse crumbs form. Press dough into prepared dish. Bake in centre of oven until golden around edges, 25 to 30 min.
• Stir dates and 1/4 cup water in a small saucepan and set over medium-high. Bring to a boil, covered, stirring occasionally. Reduce heat to medium and gently boil 3 min. Remove from heat and stir in baking soda. Set aside to cool.
• Stir 4 tsp flour with baking powder and salt in a small bowl. In the same bowl used for the base, whisk eggs. Whisk in 1/2 cup sugar, corn syrup, melted butter and vanilla. Gradually stir in flour mixture. Fold in date mixture and pecans. Pour over hot baked crust and smooth top.
• Bake in centre of oven until filling is set and edges are deep golden, 30 to 35 min. Cool completely on a rack. Cut into 24 bars. Sift icing sugar overtop just before serving if desired. Store in an airtight container and refrigerate up to 1 week or wrap in foil and freeze up to 1 month.

Nutrition (per Serving)

calories

166 

protein

2 g

carbohydrates

21 g

fat

9 g

fibre

1 g

sodium

111 mg