Date Bars

Published on November 30, 2022

Recipe Overview

A timeless, chewy date bar recipe with a buttery crust and rich date filling, perfect for snacking or sharing. Total preparation time: 45 minutes (active) + 15 minutes (cooling) = 1 hour.

Ingredients

Dry Ingredients

• 2½ cups (320g) all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 2 teaspoons salt (1 tsp for date paste, 1 tsp for dough)

Wet Ingredients

• 1½ cups (12 oz) pitted medjool dates (≈12 medium dates)

• 1 cup water (for date paste)

• 1 teaspoon vanilla paste or extract

• 1 cup (227g) unsalted butter, at room temperature

• ½ cup (146g) firmly packed dark brown sugar

• ¼ cup (90g) honey

• 2 large eggs

Other

• Nonstick cooking spray

• Parchment paper (for lining the pan)

Preparation Instructions

Step 1: Prepare the Date Filling

In a small saucepan, combine the pitted medjool dates with 1 cup water. Bring to a gentle simmer over medium-high heat, then reduce heat to low and cook for 15 minutes to fully soften the dates. Remove from heat and let steep for an additional 15 minutes.

Strain the cooked dates through a fine-mesh sieve, reserving the liquid (≈½–¾ cup). Transfer the softened dates to a food processor. Add 1 teaspoon salt (reserved for the paste) and ¼ cup of the date liquid. Process until a thick, smooth paste forms (similar to thick jam). If too thick, add 1 tablespoon of date liquid at a time until desired consistency is reached. Set aside.

Step 2: Prepare and Line the Baking Pan

Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, ensuring paper extends over the long sides for easy removal. Lightly spray the parchment with nonstick cooking spray.

Step 3: Mix the Dough

In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and remaining 1 teaspoon salt. Set aside.

Using a stand mixer with the paddle attachment, beat the room-temperature butter, dark brown sugar, and honey on medium speed for 2–3 minutes until smooth. Scrape down the bowl as needed. Add eggs one at a time, mixing well after each addition.

With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined (dough will be soft but cohesive). Do not overmix.

Step 4: Assemble the Layered Bars

Transfer half the dough to the prepared pan. Use an offset spatula to spread evenly, covering the pan base. Carefully spread the date paste over the dough layer. Place the pan in the freezer for 30 minutes to firm the layers.

Step 5: Top and Bake

Remove the pan from the freezer. Drop the remaining dough by dollops over the date layer, then spread evenly with a spatula (or wet hands, per reader tips).

Bake for 30–40 minutes until the top is golden brown. The baking time may vary by oven; check for doneness by lightly pressing the top (it should spring back).

Step 6: Cool and Cut

Let the bars cool in the pan for 15 minutes. Use the overhanging parchment to lift the block out, then transfer to a wire rack to cool completely. Slice into 24 equal squares (≈2×2 inches).

Storage

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for 1 week or freeze for 3 months.

Reader Reviews & Tips

• "Delicious! Added finely chopped walnuts to the flour mixture."

• "I use date paste from Middle Eastern stores, with tangerine zest and extra butter. Wet fingertips make spreading dates easier."

• "Skip parchment—too thick dough slides on paper. Spread base dough with hands instead."

• "As a savory dessert fan, I’ll up the dough to 3 cups flour next time. Roll dough after refrigeration too."

• "Easier to spread base dough with hands. Less 'date-y' than expected, but still excellent."

• "Traditional oat version: 1½ cups oats + 1½ cups flour in crust; ¾ lb diced dates + 1 cup water for filling."

Recipe adapted for clarity and structure while preserving original flavor profile.