Date & Nut Bars

Back to the grind, right everyone? I hope that you had a good weekend to last you through the week! We did pretty alright. On Friday night, we went to a dinner hosted by the Super(Duper)Market with Paper Magazine. It was great to meet a bunch of new people and walk around the event – the food wasn’t half bad, either. My favorite thing were the new potatoes with trout roe and dill, followed closely by the dessert, believe it or not. Kramer had his first fresh apricot Friday night, too, so I’ll put a check mark in the ‘win’ column for him. The portions were teeny tiny, though (as they always are at events), so of course we grabbed a slice on our way home to eat while we watched Louie and Wilfred. On Saturday, we grabbed some meats and cheeses and had some friends over to pseudo-celebrate Bastille Day. I never really considered it to be a holiday celebrated at all in America, but I suppose that everything gets celebrated in New York, so there is always something going on, even on Bastille Day. We hit up a few bars and grabbed dinner at M. Noodle, one of my favorites. Sunday, we did some cooking, watched a movie, and then, of course, went to our friend Morgan’s apartment to gather ’round for Breaking Bad. What a good show. I can’t wait for next week’s episode.

While we wait, though, I guess I will share a recipe with you. I made these the other weekend when I wanted to bake, but I also wanted to clean out my pantry a bit. I bought some Medjool dates for a party but never ended up using them, so there they sat in the back of my cupboard for a little while. I wanted to make something that would really let them shine, but also wanted to use a similarly forgotten container of pecans, but I figured the dates could use something crunchy, so no problem there. Bars are perfect for a quick treat because there’s no rolling out dough, or scooping out anything, or really much work at all. You just beat everything together, press it into a pan, and let it bake. These Date & Nut Bars ended up being just what I wanted: slightly sweet, gooey, chewy, and honestly, pretty filling. I brought them into work on a Monday and I think most people enjoyed them for breakfast alongside their coffee or tea, and later on, as a little bite before heading home. I think that they tasted like baked oatmeal, especially if warmed up briefly in the microwave, so be sure to give that a try. You can really use any dried fruit you like in these – they’re as versatile as they are delicious.

Dinner on Friday night.

Our Bastille Day eats.

Drinks on Saturday.

Date & Nut Bars
What you’ll need.

Date & Nut Bars Date & Nut Bars

Remove the pits from your dates, then chop both them and your pecans.

Date & Nut Bars
Beat together your eggs, brown sugar, and vanilla, then mix in the flour, salt, and baking powder until just moistened.

Date & Nut Bars
Fold in your dates, nuts, and raisins.

Date & Nut Bars Date & Nut Bars

Press your batter into a 9×13-inch pan and bake at 375 degrees F for 30-35 minutes or so, until golden and firm.

Date & Nut Bars
Slice and enjoy for breakfast or as a snack.

Date & Nut Bars
Prep time: 
Cook time: 
Total time: 
Serves: 25-30 bars
Chewy breakfast bars packed with Medjool dates, pecans, and golden raisins.
  • 4 eggs, room temperature
  • 2 cups brown sugar, packed
  • ½ teaspoon vanilla extract
  • zest of ½ an orange
  • 2½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 2¼ teaspoons baking powder
  • 1½ cups pecans, roughly chopped
  • 1½ cups Medjool dates, pits removed and roughly chopped
  • ½ cup jumbo golden raisins
  1. Preheat your oven to 375 degrees F. In the bowl of your mixer, beat together the brown sugar, eggs, vanilla, and orange zest. In a separate bowl, mix together the flour, salt, and baking powder. Gradually add the dry mixture to the wet, mixing until just moistened and scraping down the sides of the bowl as necessary.
  2. Fold in the pecans, dates, and raisins. Line a 9x13-inch baking pan with parchment paper or foil, and spray lightly with non-stick spray. Use your hands to press the dough into the pan, then bake for 30-35 minutes, until golden and firm. If the bars start to brown too quickly in the oven, cover the top of the pan with foil and continue to bake.
  3. Allow the bars to cool completely before slicing and serving. These will keep well in an airtight container at room temperature for up to 5 days.


7 Responses

  1. Mmm, I absolutely adore dates. These bars are right up my alley!

  2. Tina From Pa says:

    Hi Sydney! I really have to make these ,they look delicious. What do you think would be a good replacement for the raisins? Maybe some dried cranberries? But I do love dates! Have a great day!

  3. This looks really good, and I love that it doesn’t have butter in it. While I love making recipes that call for tons of butter, I also like a break from it. I’ll have to give these a try. I don’t watch Breaking Bad, but I’m totally addicted to The Newsroom.

  4. Jenny says:

    Mmm, dates are so good, I love how they turn so gooey and sticky. These sound like a real treat!

  5. I definitely don’t get a chance to eat dates as much as I’d like to so you know I’ll be making these ASAP!

  6. Lynna says:

    I`ve never even had dates before! Aha.

    It sounds like you had so much fun. Are you sure you`re a homebody?! You`re always going out!

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