Date Bars

Preparation info

  • Difficulty


  • Yield


    9- by 13 inch pan

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Be sure to use fresh dates for these moist, juicy bars, as the dates’ sweetness and flavor are what make these so good.


  • cups fresh dates, pitted
  • 3 cups flour
  • 3 ounces (¾ stick) soft sweet butter
  • 3 cups light brown sugar, firmly packed
  • 6 large eggs
  • cup water
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • 4 ounces pecans, toasted and coarsely chopped
  • Powdered sugar for dusting


Preheat the oven to 325 degrees.

Butter a 9- by 13-inch pan.

Put the dates and the flour in a food processor fitted with the metal blade. Process using on-off pulses, until the dates are in pieces about ⅓ of an inch in size. Set aside.

Put the butter and the brown sugar in the bowl of an electric mixer. Using the paddle attachment, cream on medium speed for about 2 minutes, until light. Slowly add the eggs and then the water and vanilla extract. Mix until smooth.

Decrease to low speed and add the baking powder, cinnamon, salt, and cloves. Mix in the ground dates and the pecans.

Spread the batter in the prepared pan. Bake the date bars for 25 minutes, until a skewer inserted in the middle comes out clean.

Cool the date bars to room temperature and dust them with the powdered sugar. Cut and serve.