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. Source: EatingWell Magazine, Holiday Issue 1996

Susan Herr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Coat an 8-by-12-inch or 7-by-11-inch baking pan with cooking spray.

  • 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.

  • Bake the bars until the top feels dry and a knife inserted in the center comes out clean, 30 to 35 minutes.

  • 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 Facts

153 calories; 4.7 g total fat; 0.6 g saturated fat; 25 mg cholesterol; 113 mg sodium. 99 mg potassium; 26.1 g carbohydrates; 1.3 g fiber; 18 g sugar; 2.5 g protein; 39 IU vitamin a iu; 24 mcg folate; 20 mg calcium; 1 mg iron; 14 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
Once cooled these were pretty delicious! I don't know if it completely satisfies my pecan pie craving but comes pretty close! Read More
Rating: 4 stars
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. Read More