Substituting brown sugar for white sugar gives this classic Date Nut Bars recipe a deeper, richer flavor with just a hint of molasses.
When we purchased and moved into my parents’ home last year, I inherited several items that mom didn’t want to part with, but didn’t have room to take with her.
One of those ‘items’ was an old, forest green, tin recipe box chock full of my Grandma’s hand-written or typed recipe cards. While some recipes, like “Baconized Meat Loaf”, I’m a tad uncertain about, I was tickled to find her recipe for Date Nut Bars.
I use the term ‘recipe’ lightly; it was more a list of ingredients, with temperature and bake time included.
I decided to swap out the white sugar for brown sugar, only because I like the depth of flavor that brown sugar brings. Turns out, that was a very good decision if I do say so myself! The resulting Date Nut Bars are soft and chewy, with that delightful brown sugar taste and a nice crunch from the walnuts.
Let’s face it, tucking your batter into a baking pan is just so much easier and quicker than rolling out cookies. From start to finish, you could have these date nut bars made in about an hour. In addition to these date nut bars, another one of my ‘bars are better than cookies’ recipes is this Snickerdoodle Cookie Bars Recipe.
This recipe asks you to sift your flour. I always sift my flour with any added salt, baking powder, or baking soda included in the ingredient list. Sifting helps incorporate all the dry ingredients and breaks up any ‘chunks’. But most importantly, it adds air to the flour.
If you don’t have a sifter (I discarded mine a while ago as I found it unnecessary), dump your flour (and salt, baking powder or baking soda) into a mesh sieve and shake it over your bowl. Alternately, you can use a whisk to ‘fluff’ up your flour, though it won’t be quite as light.
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