Date Nut Bars

Ingredients

Equipment Needed

• •9x13-inch metal baking pan
• •Parchment paper
• •Rimmed baking sheet for toasting nuts
• •Wire cooling rack
• •Offset spatula
• •Fine-mesh sieve for dusting

Instructions

1. 1

   Prepare your pan

   Position a rack in the center of your oven and heat to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. This overhang becomes your handle for lifting the bars out cleanly. Lightly butter the parchment. Even with nonstick parchment, a thin film of butter prevents any sticky date bits from clinging.

   Metal pans conduct heat better than glass. If using glass, reduce oven temperature by 25°F and add 5 minutes to the bake time.
2. 2

   Toast the walnuts

   Spread walnut halves on a rimmed baking sheet and toast in the preheating oven for 8 to 10 minutes, stirring once halfway through. You'll smell them before you see the color change. They should be fragrant and just turning golden at the edges. Transfer immediately to a cutting board. Hot nuts on a hot pan continue cooking. Chop roughly once cool enough to handle. You want pieces, not powder.

   Toasting transforms walnuts from waxy and bland to rich and aromatic. Never skip this step, even if you're in a hurry.
3. 3

   Build the batter base

   In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. The mixture should look like wet sand with a slight sheen. Add the eggs one at a time, whisking well after each addition until the batter turns smooth and somewhat lighter in color. Stir in the vanilla. You're building structure here. Don't rush it.

4. 4

   Add the dry ingredients

   Whisk together the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the wet mixture and stir with a wooden spoon or sturdy spatula until just combined. The batter will be thick. Stop when you no longer see dry flour streaks. Overmixing develops gluten and turns bars tough.

5. 5

   Fold in dates and walnuts

   Add the chopped dates and toasted walnuts to the batter. Fold them through with a spatula, working from the bottom of the bowl upward. The dates will want to clump together. Be patient. Keep folding until the fruit and nuts distribute evenly throughout. You should see them in every spoonful when you scoop the batter.

   If your dates are very sticky, toss them with a tablespoon of the measured flour before adding. This prevents clumping.
6. 6

   Spread and bake

   Scrape the batter into your prepared pan. It will be thick and sticky. Use an offset spatula or the back of a spoon dipped in water to spread it into an even layer, pushing firmly into the corners. The surface doesn't need to be perfect. Bake for 30 to 35 minutes, rotating the pan halfway through. The bars are done when the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.

7. 7

   Cool completely

   Let the bars cool in the pan on a wire rack for at least 2 hours. I know this tests your patience. Cutting them warm produces ragged edges and a gummy texture. They need time to set. Once completely cool, use the parchment overhang to lift the entire slab onto a cutting board.

8. 8

   Cut and dust

   Use a sharp chef's knife to trim the edges if you want clean lines, then cut into 24 bars (6 rows by 4 columns). Wipe the knife between cuts if dates stick to the blade. Arrange bars on a serving plate or storage container and dust generously with powdered sugar through a fine-mesh sieve. The sugar should coat the top like fresh snow. It will absorb slightly into the bars over time, so dust again before serving if you've stored them.

Chef Tips

• •Medjool dates produce the richest, most caramel-like flavor and the softest texture. Deglet Noor dates work but are drier and less sweet. If using Deglet Noor, soak them in warm water for 10 minutes and drain well before chopping.
• •Pecans substitute beautifully for walnuts if that's your preference or what your pantry holds. Toast them the same way.
• •For a more sophisticated version, add 1 teaspoon of ground cinnamon and 1/4 teaspoon of freshly grated nutmeg to the dry ingredients. The spices echo the dates' natural warmth.
• •These bars ship remarkably well. Layer them between sheets of wax paper in a sturdy tin and they'll arrive intact. My students have sent them across the country for holidays.
• •A splash of bourbon (2 tablespoons) added with the vanilla creates an adults-only variation that's worth trying at least once.

Advance Preparation

• •Bars keep at room temperature in an airtight container for up to 5 days. The texture actually improves after day one as the dates continue to soften the surrounding crumb.
• •Freeze bars (before dusting with powdered sugar) layered between parchment in a freezer-safe container for up to 3 months. Thaw at room temperature and dust with sugar before serving.
• •The batter can be made and refrigerated overnight. Bring to room temperature for 30 minutes before spreading in the pan, or add 5 minutes to the bake time.

Frequently Asked Questions

Nutrition Information

1 bar (about 52g)