Best Beach House Date Bar Recipe

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I have finally developed a date bar recipe I am happy with! These delicious bars have a buttery cinnamon crust with a gentle bite and a light sugary oat topping. I’m drooling just thinking about how good these bars are!

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This recipe uses a healthy 3 cups worth of deglet noor dates. Make sure to pack them into the measuring cup before chopping them. I cooked the dates down with some sugar and water until thickened which took about 10 minutes. Off the heat, I tossed in a splash of Appleton rum, a handful of shredded coconut, some nuts and a bit of orange zest. (Sidenote: I substituted the walnuts for pecans in the second batch and it was just as good.) Make sure to cool the date mixture down before spreading it on the crust. You can transfer the hot mixture to a plate and place it in the fridge to speed up the cooling process.

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The crust is a mixture of butter, flour, oats, cinnamon, orange, salt and baking soda. I love this recipe because you use the same mixture for both the crust and the topping. By patting it down firmer it creates a cookie like crust, while the crust remains loose by just sprinkling it on top.

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Oh my, these were so delicious. Make these as soon as you can. They make a perfect snack for any time of the day.

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Happy Baking!

beach town baking

Best Beach House Date Bars

Ingredients

  • 3 cups pitted dates (chopped)
  • 1/4 cup sugar
  • 1.5 cups water
  • 1/4 cup sweetened coconut flakes
  • 1/4 cup walnuts or pecans (finely chopped)
  • 1 teaspoon appleton rum
  • 1 teaspoon orange zest
  • 1/2 cup unsalted butter (soft)
  • 1 cup dark brown sugar
  • 1.5 cups all purpose flour
  • 1.5 cups oats
  • 1 teaspoon orange zest
  • 3/4 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon

Directions

Grease a 13x9 inch baking pan with pan spray. Preheat oven to 400F degrees.

Combine dates, sugar and water in a medium saucepan and cook over medium high heat stirring constantly. Mixture will thicken up considerably. Remove from heat and stir in coconut, walnuts, rum and zest. Set aside to cool.
Cream butter and sugar in a Kitchen Aid bowl with the paddle attachment for one minute. Add the remaining ingredients and mix on low speed until combined.
Spread 2 1/2 cups of the oat mixture into the prepared pan. Pat down the mixture firmly and evenly into the pan. Spread the date mixture on top. I like to use a mini offset spatula to spread the filing. Sprinkle the remaining oat mixture on top and just gently press it down.
Bake for 25 minutes until lightly browned on top. Let cool completely before cutting.
Store in refrigerator for up to a week.

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