Dana Treat – Treat Yourself

Date Bars Gone Bad, Or Maybe Not

Posted March 22, 2011


Chewy Date Bars
Sticky, Chewy, Messy, Gooey
Makes 24 bars

A couple of hints.  I was not clear on whether I was supposed to refrigerate the dough pressed into the pan as well as the topping dough.  I did just to be safe.  You will need a stand mixer for the dough.  I have the “professional” size Kitchen Aid and it struggled.  Do not attempt to mix it on medium.

1 pound (4 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1½ cups confectioners’ sugar
2 tsp. vanilla extract
1½ tsp. salt
4 cups all-purpose flour
2 tsp. baking powder
1 1/3 cups desiccated coconut

For the date filling
1 pound dates, preferably Medjool, pitted and coarsely chopped
1½ cups water
¼ cup granulated sugar

Combine the butter and sugars in a large bowl.  With an electric mixer set at medium speed, beat the butter and sugars together until creamy.  Add the vanilla and salt and beat to combine.  Beat in the flour, baking powder, and 1 cup of the coconut just until a soft dough forms.

Spray a 9-by-13-inch pan with nonstick cooking spray.  Press one-third of the dough into the pan to form a bottom crust.  Wrap the remaining dough in plastic wrap and refrigerate until firm, at least 30 minutes.

Meanwhile, make the filling.  Combine the dates, water, and granulated sugar in a heavy-bottomed saucepan over medium heat.  Cover the pan and cook the dates, stirring occasionally, until they are very soft and have turned into a glossy brown mass, 10 to 15 minutes.  There still may be chunks of dates in the mixture.  Remove from the heat and let cool slightly.  Transfer the date mixture to a food processor fitted with a metal blade and, using short pulses, grind the dates to a fine paste.

Position a rack in the middle of the oven and preheat to 325ºF.  Bake the bottom crust until firm and just beginning to turn golden around the edges of the pan, 20 to 25 minutes.  Let cool slightly.  Spread the date filling evenly over the crust.  Crumble the remaining dough over the date filling to form a pebbly, crumbled topping.

Return the pan to the oven and continue baking until the topping is firm and crisp and just beginning to color, about 30 minutes.  Remove the pan from the oven and sprinkle with the remaining 1/3 cup coconut.  Let cool to room temperature on a wire rack.  Using a sharp knife, cut into 24 bars.


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