Stuffed Date Bars
Yield
30 barsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | each |
dates
large, slitted lengthwise |
*
|
| 30 | each |
pecan halves
small |
*
|
| bars | |||
| ¼ | cup |
butter
or margarine, melted |
|
| 1 | cup |
brown sugar
packed |
*
|
| ½ | cup |
sour cream
|
|
| 2 | large |
eggs
large, beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | each |
dates
large, slitted lengthwise |
*
|
| 3E+1 | each |
pecan halves
small |
*
|
| bars | |||
| 59 | ml |
butter
or margarine, melted |
|
| 237 | ml |
brown sugar
packed |
*
|
| 118 | ml |
sour cream
|
|
| 2 | large |
eggs
large, beaten |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
ginger
ground |
|
Directions
Slit the dates (about 8 ounces worth) and stuff with pecan halves; set aside.
In saucepan melt butter or margarine and stir in brown sugar until well blended.
Remove from heat; cool to lukewarm. Blend in sour cream, eggs, and vanilla; mix thoroughly.
Stir together the flour, baking powder, baking soda, salt and ginger.
Add to sour cream mixture; mix well.
Pour into a greased 13 X 9 X 2-inch baking pan.
Carefully arrange stuffed dates atop batter in lengthwise rows with 6 stuffed dates in each row.
Bake at 350℉ (180℃) F for 25 to 30 minutes.
Cool; cut into bars, allowing 1 date per par.
Sift powdered sugar over the top if desired.
Makes 30 bars.
