Name: Giovanna’s Dream Bars
Yield: Makes 12 bars
Ingredients: 3 large eggs; ¼ teaspoon kosher salt; Finely grated zest of 1 lemon; 2 tablespoons fresh lemon juice; 1 cup (77 g) coarsely chopped pitted Medjool dates; 1 cup (200 g) granulated sugar; 2 cups (200 g) shredded sweetened coconut; 1 cup (128 g) coarsely chopped pecans; 1⅓ cups (295 g) packed light brown sugar

Preparation info

Makes
12
bars

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

This is an heirloom recipe passed down from my grandmother to my mother, and from my mother to me. I now pass the gluten-free version on to you and yours. The collection of flavors and textures makes these bars pretty darn dreamy. They’re best served warm.

Ingredients

1 recipe Short Crust
1⅓ cups (295 g) packed light brown sugar</

Dessert
Gluten-free

Method

Preheat the oven to 350°F (175°C).

Divide the short crust dough in half; wrap one half in plastic wrap and place it in the freezer to chill for 15 minutes. Meanwhile, roll out the remaining half into a rectangle no thinner than ⅛ inch (3 mm). I like my crust a bit thicker so I

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