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.
Nana’s Creole Pecan Cake Bars
From EatingWell: November/December 2010
These decadent pecan date bars are a bite-size alternative to holiday pecan pie.
9 Reviews for Nana’s Creole Pecan Cake Bars
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.
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.
Delicious and easy. Managed to get some in the freezer to save for later but that didn't stop them from disappearing.
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!
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