Hello, it’s been a while.
I haven’t blogged in quite some time. I was busy, trying other projects and other avenues in life.
Our twenties are a difficult time, at least that is what I have found. We’re trying to figure it all out; it being every aspect of our adult livelihood. Career is a tricky one, and that is something that I am still working on. But, you know what it’s okay. In the process of figuring it out, I am learning more about myself and the type of life that I would like to live. I am trying to understand what my true values are, which is tricky. Though I am closing in on my thirties, I am enjoying this process. Even in it’s most stressful moments, I know each experience I have will only help in my growth as a person. As I continue to analyze the next step in my career path, I came to realize how much I love to do this and how much I enjoy creating recipes and sharing them with the online world. So, here I am and here I will stay.
Enough about the serious stuff and more about these delicious date bars.
We had a package of walnuts that needed to be used ASAP. As many of you bakers and health enthusiasts may know, nuts become rancid when stale due to their fatty oils. So, alas I decided I needed to bake. I had a jar of pitted dates in the pantry, so I went to work collaborating this cookie recipe. And, guess what? I nailed it on the first go-around.
These date bars entail a delicious blend of nutty walnut flavor, subtle sweetness, and a warming oomph of cinnamon. They are not overly sweet, which I like. And they seemed to be a hit with everyone who tried them. They remind me of oatmeal raisin cookies, but upgraded with a healthy dose of walnuts and dates. A full recipe of these bars will generally give you about 24 good sized bars, but you can cut them however you would like. I definitely suggest making these!
Looking for more delicious cookie bar goodness?
Try these lemon bars
Brown Sugar Walnut Date Bars
- 1 cup all-purpose flour
- 1 cup walnuts crushed
- 1 cup old-fashioned rolled oats
- 3/4 cup light brown sugar packed
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- pinch Salt
- 1 cube unsalted butter cold and cubed
- 1/2 cup walnuts chopped
- 12 oz pitted dates pulsed or finely chopped
- 1 cup light brown sugar packed
- 2 large eggs lightly beaten
- 2 tsp pure vanilla extract
- Preheat oven to 350 F. Grease a 13-in by 9-in baking pan, set aside.
- For the Crust: In a large bowl, combine the flour, crushed walnuts, oats, brown sugar, cinnamon, baking soda, and salt. Cut in the cold butter until crumbly. (You have to work fast so the butter does not warm too quickly.)
- For the Filling: In a medium size bowl, whisk together the eggs and brown sugar until well blended, and close to ribbon stage. Add vanilla, stirring to combine. Fold in the chopped dates. (can be finely chopped by hand or pulsed in food processor).
- Press 3/4 of the crust mixture into the prepared pan. Pour the filling over the first crust layer, making sure to spread evenly over all surface. Add the 1/2 cup of chopped walnuts to remaining crust mixture. Evenly distribute the last of the crust mixture over the filling.
- Bake for 25 - 30 minutes, until lightly browned. Cool completely on a wire rack before cutting into squares.
- Store in an airtight container for up to one week. For longer shelf-life, store in the refrigerator.
- Crust can be made in a food processor, but be careful not to over-mix.