Date-Pecan Bars

2 Reviews
From: EatingWell Magazine Holiday Issue 1996

Here, graham cracker crumbs, dates and nuts are folded into beaten eggs and sugar to make a wonderfully chewy bar that's much lighter than traditional recipes.

Ingredients 15 servings

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Original recipe yields 15 servings
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  • 2 teaspoons instant coffee powder
  • 2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 2 large eggs
  • 1 large egg white
  • 1/4 teaspoon salt
  • 2 cups fine graham cracker crumbs, (36 graham cracker squares)
  • 2/3 cup chopped dates
  • 1/2 cup chopped pecans, (2 ounces)
  • Confectioners' sugar, for dusting (optional)

Preparation

  • Active

  • Ready In

  1. Preheat oven to 300 °F. Coat an 8-by-12-inch or 7-by-11-inch baking pan with cooking spray.
  2. Stir together coffee powder and vanilla in a large bowl until the powder dissolves. Add sugar, eggs, egg white and salt and beat with an electric mixer on high speed until thick and pale, about 2 minutes. Fold in graham cracker crumbs, dates and pecans. Transfer the batter to the prepared baking pan; smooth the top.
  3. Bake the bars until the top feels dry and a knife inserted in the center comes out clean, 30 to 35 minutes.
  4. Let cool in the pan on a wire rack. Cut into bars. If desired, dust lightly with confectioners' sugar.
  • Make Ahead Tip: The bars will keep in an airtight container for up to 3 days.
  • To turn graham crackers into graham crumbs, use a food processor or place the crackers in a large ziplock plastic bag and crush them with a rolling pin.

Nutrition information

  • Per serving: 153 calories; 5 g fat(1 g sat); 1 g fiber; 26 g carbohydrates; 2 g protein; 24 mcg folate; 25 mg cholesterol; 18 g sugars; 0 g added sugars; 39 IU vitamin A; 0 mg vitamin C; 20 mg calcium; 1 mg iron; 113 mg sodium; 99 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 other carbohydrate, 1 fat

Reviews 2

May 22, 2010
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By: Cynthia
I did change the graham cracker crumbs to my husband's favorite Bastone (sp) cookies. Graham crackers have "partially hydrogenated fats," which I try very hard not to use in any of my recipes. Ground the cookies as I would have the crackers and folded into the batter. They were light and delicious!!! The men at my husband's work have requested more...they absolutely love them. I will make again.
December 24, 2009
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By: EatingWell User
Once cooled, these were pretty delicious! I don't know if it completely satisfies my pecan pie craving, but comes pretty close!