Crispy Date Bars Recipes

Steps:

• In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

Steps:

• Combine butter, dates and brown sugar (or Splenda) in saucepan. Cook over LOW heat for 5 minutes, stirring constantly.
• Remove and add vanilla, nuts, coconut and rice cereal. Stir until well blended.
• Press down hard into a buttered 9 x 9 inch pan. Sprinkle top with additional coconut and lightly press inches (or use optional method of cutting and roll into logs and roll in powdered sugar without coconut).
• When cool cut in strips or squares.
• Enjoy!

Steps:

• Heat the oven to 325, and line a 13-by-18-inch sheet pan with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl until well mixed and no lumps remain. Tip about 1/2 cup of the flour mixture into a medium bowl; add the dates, and toss well to coat, breaking up the dates as you go. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter with both sugars just until smoothly incorporated, about 2 minutes on medium speed. Add the eggs in 3 batches, mixing well each time and scraping down the sides of the bowl and the paddle between additions.
• Add the flour mixture and date mixture, and mix gently on low just until incorporated. Remove the bowl from the mixer, and use a spatula to fold in the walnuts. Transfer the mixture to the parchment-lined sheet pan, and use an offset spatula to spread it in an even layer, pushing it into the edges and corners and smoothing the surface. Bake until brown and set, about 45 minutes.
• Cool completely in the pan, then remove and cut into squares. Serve right away, or store in an airtight container for up to 5 days.

Steps:

• Combine butter, dates and brown sugar in sauce pan. Cook over low heat for 5 minutes, stirring constantly. Remove and add vanilla, nuts, coconut and rice cereal. Stir till well blended. Press down hard into a buttered 9x9-inch pan. Sprinkle with additional coconut and powdered sugar. When cool, cut in strips or squares.

Steps:

• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. , In a large saucepan, combine the dates, sugar and water. Cook for 10 minutes or until thickened, stirring frequently. Stir in walnuts. Spread over crust. , Bake at 350° for 30 minutes. Cool on a wire rack. Cut into squares; top with whipped topping.