Guest Author - Anita Burroughs

My husband was in a rare mood to bake, and told me he was going to just surprise me with his choice. When I heard he had selected Date Nut Bars, I have to confess I was a bit apprehensive. The last time he made an unusual dessert was for one of my birthdays, when he presented me with a prune cake; that was a choice that was not a big hit!

However, these bars were absolutely fabulous, and I was instantly a believer. This recipe has gone into my permanent file.

Here goes:

1 cup sifted flour
¼ teaspoon baking powder
1/8 teaspoon salt
1 stick of butter, melted and cooled to room temperature
1 cup granulated sugar
2 eggs
1 cup (eight ounces) of pitted dates, cut into large pieces
Two cups of walnut halves or large pieces
Confectioners sugar

Adjust the rack in the oven to the center, and preheat to 350 degrees. Now line a shallow 9 x 13 inch baking pan with aluminum foil, and make sure you cover the bottom and the sides. Press the foil into place, and then brush the bottom with melted butter. Set the pan aside.

Sift together the flour, baking powder and salt; put this bowl aside. With a hand held or stationary electric mixer, beat the melted butter and the sugar. Add the eggs, one at a time and beat for a minute. Now add the sifted dry ingredients slowly, just until they are incorporated into the batter. Mix in the dates and nuts. (note, you can add more dates if you desire, up to two cups in total. I prefer this recipe with just one cup).

Spread the batter, which will be thick, as smooth at possible, pressing it into the pan.

Bake for 35 minutes, or until the tops of the bars are golden in color. Remove from the oven and let the bars cool in the pan for at least ten minutes. Place a cookie sheet over the top and invert. Remove the pan and the foil. Cover with another cookie sheet or a cooling rack and invert again. Cool the bars completely.

Put the sheet of bars on a cutting board. If you want uniform bars, use a rule and toothpicks to mark even pieces. Cut with a very sharp or serrated knife into 24 bars. Sprinkle with confectioners sugar for a lovely presentation.

I often don’t tell people what the key ingredient is in these bars, and they are always surprised at how fabulous they are once they find out.