Date & Nut Bars
Prep time
Cook time
Total time
Chewy breakfast bars packed with Medjool dates, pecans, and golden raisins.
Serves: 25-30 bars
  • 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.
Recipe by The Crepes of Wrath at