These bars are a little of Heaven...a buttery cookie crust with a soft date filling spread on top. All of my favorites: butter, dates, pecans and coconut. It's hard to eat just one!!
Heavenly Date Bars
12-24 Bars, Depending on Size You Cut.
Crust Ingredients:
3/4 Cup Butter, Softened
1/2 Brown Sugar
1/2 Cup Granulated Sugar
3 Egg Yolks
1 Teaspoon Vanilla
2 Cups Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Finely Shredded Coconut
Date Top Layer Ingredients:
1 package (8 oz) Chopped Dates
3/4 Cup Chopped Pecans
3/4 Cup Finely Shredded Coconut
1 Cup Water
1/2 Teaspoon Vanilla
1/4 Cup Bourbon
Powdered Sugar for Dusting (optional)
Crust Instructions:
Step 1: Preheat oven to 350 degrees Fahrenheit. Grease an 13x9-inch cake pan.
Step 2: In the bowl of your mixer, combine the butter, brown sugar, granulated sugar, egg yolks and vanilla. Beat until smooth.
Step 3: In a separate bowl, combine the flour, baking powder, baking soda and salt. Stir to combine.
Step 4: Add the coconut and dry ingredients to the bowl of the mixer (butter/sugar/egg mixture) and mix on low until well combined.
Step 5: Pat the mixture into the bottom of the pan. Bake for 20 minutes. Meanwhile, make the Date Top Layer.
Date Top Layer Instructions:
Step 1: In a medium saucepan, combine the dates, pecans, coconut, water, and bourbon. Bring to a boil. Reduce the heat to a simmer and continue cooking until thickened - stirring constantly. Note: the dates will break down into a gooey consistency. Once thickened, if you want a 'smoother' texture - you can run the filling through a food processor (caution: filling will be hot . . .use food processor according to the manufacturer instructions for hot foods)
Step 2: Remove from heat and stir in vanilla. Spread over the crust.
Step 3: Bake for 25 minutes. Cool completely. Dust with powdered sugar (optional) once cooled.
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