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    Home » Recipes » Cookie Bars

    Brown Sugar Date and Walnut Bars

    Published: Jul 15, 2019 · Modified: Mar 21, 2022 by Katelyn Ryan · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    These Brown Sugar Date and Walnut Bars taste like an upgraded oatmeal raisin cookie. They are nutty, sweet, and absolutely scrumptious. You will definitely want to eat more than one. This recipe will take you back to childhood!

    A stack of walnut date bars on top of a parchment-lined cooling rack.

    These brown sugar date and walnut bars have a delicious blend of nutty walnut flavor, delectable sweetness, and a warming oomph of cinnamon. They're reminiscent of oatmeal raisin cookies but upgraded with a healthy dose of walnuts and dates. They're comforting in flavor with a soft, tender texture. These homemade date nut bars are every bit delicious!

    If you are a date lover like me, then you will love these Chocolate Covered Dates with Peanut Butter!

    Jump to:
    • Why You Will Love These Cookie Bars
    • Ingredients and Substitutions
    • Instructions
    • Tips
    • Storing and Freezing
    • FAQ
    • Other Yummy Cookie Bars
    • 📖 Recipe

    Why You Will Love These Cookie Bars

    • These cookie bars are literally addictive. They are SO GOOD!
    • This recipe makes a lot, twenty-four bars total.
    • No need to pull out the standing mixer, the whole mixing process can be done by hand!

    Ingredients and Substitutions

    The ingredients needed for this recipe.
    • Walnuts - Walnuts make up a portion of the base of these bars. The nuttiness from the walnuts works great with sweet dates and brown sugar. While walnuts are preferred, you can also use almonds or pecans in substitution.
    • Dates - Dates are having a moment. They are a great option when you want to add sweetness to a baked good, but with additional health benefits. Not only that, but they add a delightful chewiness as well.
    • Old-Fashioned Rolled Oats - As I associated these nutty bars with oatmeal raisin cookies above, the oats are necessary for flavor and texture. The oats are just another ingredient that plays so well with walnuts, dates, and brown sugar.
    • Unsalted Butter (cold) - The butter is cut into the dry ingredients for this recipe. Similar to how you make pie crust or scones, cut in the butter with a pastry blender or two forks. It is important to work quickly so that the butter stays cold.
    • Eggs (room temperature)
    • Pure Vanilla Extract
    • All-Purpose Flour - For a gluten-free alternative, substitute almond flour or cup-4-cup flour in place of the A.P.
    • Baking Soda
    • Salt
    • Ground Cinnamon
    • Light Brown Sugar (packed) - Brown sugar is quintessential to these old-fashioned cookie bars (hence the name). Brown sugar is in both the crust and the date filling.

    Instructions

    STEP 1 - Preheat oven to 350° F. Grease a 13-in by 9-in baking pan, set aside.

    A clear bowl filled with the mixed dry ingredients and a whisk.
    A clear bowl filled with the completed crust mixture and a pastry blender.

    STEP 2 - In a large bowl, combine the flour, crushed walnuts, oats, brown sugar, cinnamon, baking soda, and salt.

    STEP 3 - Cut in the cold butter until crumbly. (You have to work fast so the butter does not warm too quickly.)

    A stainless steel bowl filled with the whipped egg and sugar mixture and a whisk.
    A stainless steel bowl filled with date filling and an orange spatula.

    STEP 4 - In a medium-sized bowl, whisk together the eggs and brown sugar until well blended, and close to the ribbon stage. Add vanilla extract, stirring to combine. Fold in the chopped dates.

    The first layer of cookie crust pressed into the cake pan.
    The date filling spread over the first crust layer.

    STEP 5 - Press ¾ of the crust mixture into the prepared pan.

    STEP 6 - Pour the filling over the first crust layer, making sure to spread evenly over all surfaces.

    The last layer of crust sprinkled over the date layer.

    STEP 7 - Add the ½ cup of chopped walnuts to the remaining crust mixture. Evenly distribute the last of the crust mixture over the filling. 

    STEP 8 - Bake for 30-35 minutes, until lightly browned and a toothpick inserted into the center comes out clean. Cool completely on a wire rack before cutting into squares.

    Tips

    EASIEST METHOD FOR CHOPPING DATES - Use kitchen shears to cut the sticky pitted dates into smaller pieces.

    FOR THE CLEANEST SLICES - For the cleanest slices, refrigerate until firm and then cut.

    KEEP THE BUTTER COLD - The key to the tender texture of the crust is cold butter. To ensure that the butter stays cold, place the crust mixture into the refrigerator until ready to use.

    Storing and Freezing

    • STORAGE - Store cooled bars in an airtight container with wax paper separating the layers. Store at room temperature for up to 5 days. To increase the freshness, store the container in the refrigerator. 
    • FREEZE - Transfer cooled cookie bars to an airtight container or freezer-safe zip-top bag. Separate the layers with sheets of wax paper. Freeze for up to 2 months.

    FAQ

    How do you know when walnut bars are done baking?

    When the bars are done baking the top should be golden brown and when a toothpick is inserted into the center of the bars, it should come out clean.

    How can this recipe be made gluten-free?

    Use a gluten-free alternative flour or almond flour in place of the all-purpose flour.

    What is the best way to crush the walnuts?

    While you can purchase walnuts already crushed, this process can also be done in the food processor.

    A stack of date and walnut bars.

    Other Yummy Cookie Bars

    • Nutella Brownies
    • Chocolate Chip Cookie Bars
    • Rocky Road Brownies
    • S'mores Cookie Bars
    • Fudgy Double Chocolate Walnut Brownies

    These are the BEST date and walnut bars! But do not just take my word for it, make a batch for yourself. Come back, leave a review, and let me know what you think.

    📖 Recipe

    A stack of walnut date bars on top of a parchment-lined cooling rack.

    Brown Sugar Date and Walnut Bars

    Katelyn Ryan
    These Brown Sugar Date and Walnut Bars will take you back to childhood. They taste like an upgraded oatmeal raisin cookie in a bar form.
    4.8 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Bake Time 30 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 24 Bars
    Calories 255 kcal

    Equipment

    • Pastry Blender
    • 13-by-9-inch Baking Pan

    Ingredients
      

    Crust

    • 1 cup all-purpose flour
    • 1 cup walnuts crushed
    • 1 cup old-fashioned rolled oats
    • ¾ cup light brown sugar packed
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup unsalted butter cold and cubed
    • ½ cup walnuts chopped

    Filling

    • 12 oz pitted dates pulsed or finely chopped
    • 1 cup light brown sugar packed
    • 2 large eggs room temperature and whisked
    • 2 teaspoon pure vanilla extract

    Instructions
     

    • Preheat oven to 350° F. Grease a 13-in by 9-in baking pan, set aside.

    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.

    Filling

    • In a medium-sized bowl, whisk together the eggs and brown sugar until well blended, and close to the ribbon stage. Add vanilla, stirring to combine. Fold in the chopped dates.

    Assembly

    • Press ¾ of the crust mixture into the prepared pan. Pour the filling over the first crust layer, making sure to spread evenly over the entire surface. Add the ½ cup of chopped walnuts to the remaining crust mixture. Evenly distribute the last of the crust mixture over the filling.
    • Bake for 30-35 minutes, until lightly browned and a toothpick inserted into the center comes out clean. Cool completely on a wire rack before cutting into squares.

    Notes

    • 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. 

    Nutrition

    Calories: 255kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 36mgSodium: 35mgPotassium: 173mgFiber: 2gSugar: 25gVitamin A: 262IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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    About Katelyn Ryan

    Welcome, my name is Katelyn Ryan, and I am the Head Chef and Recipe Curator for Sugary Logic. My goal is to bring you simple, easy, and delicious recipes.

    Learn more about me →

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