- 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.
Protein 2 g
Carbohydrates 21 g
Fat 9 g
Fibre 1 g
Sodium 111 mg
Chatelaine Quickies: Pecan-cranberry granola