Nana's Creole Pecan Cake Bars

Nana's Creole Pecan Cake Bars

9 Reviews
From: EatingWell Magazine, November/December 2010

These decadent pecan date bars are a bite-size alternative to holiday pecan pie.

Ingredients 48 servings

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Original recipe yields 48 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 2 cups packed light brown sugar
  • 3 large eggs, at room temperature (see Tip)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 3 cups chopped pecans
  • 1 cup raisins, preferably golden
  • 1 cup finely chopped pitted dates

Preparation

  • Active

  • Ready In

  1. Preheat oven to 300°F. Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
  2. Sift flour, baking powder and salt together in a medium bowl.
  3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
  4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.)
  5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.
  • Make Ahead Tip: Store airtight for up to 3 days or freeze for up to 3 months.
  • Equipment: 17-by-12-inch baking sheet, parchment paper
  • Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition information

  • Serving size: 1 bar
  • Per serving: 132 calories; 7 g fat(2 g sat); 1 g fiber; 17 g carbohydrates; 2 g protein; 11 mcg folate; 17 mg cholesterol; 13 g sugars; 9 g added sugars; 80 IU vitamin A; 0 mg vitamin C; 21 mg calcium; 1 mg iron; 44 mg sodium; 91 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 1/2 fat

Reviews 9

February 19, 2014
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By: EatingWell User
Way too sweet Two cups of packed brown sugar AND one cup of dates made this waaaaaaay too sweet for my taste. Next time I do this, I'm going to stick with just the raisins and pecans. Also, I'm not sure how other users managed to spread the batter over the suggested pan size. Pros: Nice combo of spices, pecans, and raisins Cons: Too sugary
May 11, 2013
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By: EatingWell User
Sooo delicious Nana's Creole Pecan Cake Bars are chewy and delicious. They're a favorite among friends who have eaten them (have offered them to 3 groups with rave reviews). I love them! I used whole wheat pastry flour instead of all purpose, and only had lightly coconut-covered medjool dates on hand (They worked well.) These bars will not need a full 45 minutes to cook in some ovens. It was maybe 35 minutes in mine. Pros: delicious, lower calorie, delicious Cons: They have flour and sugar, if you have limitations against them.
December 07, 2012
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By: EatingWell User
Ugh terrible! What a waste of time, effort, money, and calories/fat! I am beginning to think that it's just not worth making healthier versions of desserts, better to have the delicious, sinful treat vs being underwhelmed. This tasted like a bad fruitcake, which is not good to begin with. The whole pan just went into the trash. Cons: Too much effort, tastes bad
December 22, 2011
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By: EatingWell User
My husband's favorite Delicious and easy. Managed to get some in the freezer to save for later but that didn't stop them from disappearing. Pros: taste, texture, easy, freeze well
December 08, 2011
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By: EatingWell User
So good! This is a fabulous recipe. I wouldn't change a thing from the ingredients list! My oven cooks quickly and I took it out at 35 minutes and it was perfectly cooked. I am going to make this again and again! Well done, EW!
June 30, 2011
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By: 6871200
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December 29, 2010
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By: eatwell-mlc
family raves! My family went crazy for these! We have a lot of really good bakers in our family, but these and my other eating well cookies were the ones that were gone first! Great job EW!!! Pros: yummy, great texture Cons: A little hard to spread the batter
December 10, 2010
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By: Nancylw
Great tasting. My oven baked them in a little less than 30 minutes and that was in a slightly smaller size pan (15 x 11 1/2"). I cut them small as they are very rich.
November 20, 2010
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By: EatingWell User
We love this recipe so much that friends and family want to try it many other ways. So far the original is king but replacing the raisins with tart dry cherries, adding one cup of semi-sweet chocolate chunks and reducing the pecans to 2 cups is currently queen.