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.

Susan Herr
Source: EatingWell Magazine, Holiday Issue 1996

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Recipe Summary

total:
45 mins
Servings:
15
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; protein 2.5g 5% DV; carbohydrates 26.1g 8% DV; exchange other carbs 1.5; dietary fiber 1.3g 5% DV; sugars 17.8g; fat 4.7g 7% DV; saturated fat 0.6g 3% DV; cholesterol 24.8mg 8% DV; vitamin a iu 39IU 1% DV; vitamin c 0.1mg; folate 24.2mcg 6% DV; calcium 19.6mg 2% DV; iron 0.8mg 4% DV; magnesium 14.1mg 5% DV; potassium 99mg 3% DV; sodium 113.4mg 5% DV; thiamin 0.1mg 7% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
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
10/30/2011
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