Chocolate Chip Date Bars Recipes

CHOCOLATE CHIP DATE NUT BARS

Steps:

• Soak dates in warm water for 10 minutes to soften, longer if dates seem dry. Remove dates and reserve liquid. (See Note 1 below.)
• Add nuts to food processor and process until nuts are small pieces.
• Pour chopped nuts into a bowl and mix with cocoa, salt, and chocolate chips. Set aside.
• Add dates to food processor and process until it is a paste.
• Add date paste to the nut mixture and mix well.
• If mixture is too dry and isn't sticking together, add reserved date liquid, 1 teaspoon at a time, mixing well after each addition until everything just begins to stick together. (See Note 2 below.)
• Using the back of a spoon, press date nut mixture firmly into a parchment lined 8x8 pan or loaf pan, spreading evenly and to the edges.
• Refrigerate for at least 1 hour before cutting into bars.
• Store bars in the refrigerator. (See Note 3 below.)

CHOCOLATE DATE SQUARES

Steps:

• In a small bowl, combine dates and water; set aside to cool (do not drain). In a large bowl, cream sugar and shortening until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually added to creamed mixture. Stir in dates. , Pour into a greased and floured 13x9-in. baking pan. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

DATE BARS

Steps:

• In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
• Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
• Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

DATE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• To make filling: In a small saucepan, combine dates, brown sugar, and water. Bring to a boil and cook, stirring constantly for 10 minutes. Remove from heat.
• To make the crust: Combine flour, oats, brown sugar, baking powder, and salt in large bowl. Cut in shortening until mixture becomes crumbly. Press half of crust evenly into baking pan. Spread date mixture over the top. Crumble remaining crust mixture over the top of date mixture.
• Bake 20 to 25 minutes. Let cool on wire racks before cutting into bars.

CHOCOLATE CHIP DATE NUT SQUARES.

Steps:

• In medium bowl mix 1 1/2 c boiling water and 1 1/2 tsp baking soda with the dates.
• Set aside to cool.
• Beat together margarine,1 c sugar and eggs in large bowl.
• To this add vanilla extract and date mixture.
• Add flour, 3/4 tsp baking soda and salt.
• Pour into greased and floured 13x9 pan.
• Sprinkle 1/4 c sugar, nuts and chocolate morsels on top.
• Bake @ 325 degrees 45 minutes.
• The difficult part: set aside until the next day to eat.

CHOCOLATE CHIP DATE BARS

Steps:

• 1) Boil/cool dates, soda, & water. 2) Cream together sugar & butter. 3) Add eggs, flour, & salt. 4) Add cooled date mixture. 5) Stir in vanilla, oatmeal, & 6 ounces choc. chips. 6) Pour into greased 9 X 13 baking pan. Mix together 1 T sugar, walnuts and 6 oz chocolate chips, and sprinkle on top of batter. 7) Bake in 350 degree oven for 35 minutes.

BEST DATE BARS

Steps:

• In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

DARK CHOCOLATE, CHERRY, AND DATE BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square pan with parchment paper.
• In a food processor, combine the dates, almond butter, and coconut oil. Process until well combined, about 30 seconds.
• Add the puffed rice, cherries, and almonds and pulse 5-6 times-just enough so that everything is well incorporated.
• Transfer the mixture to the prepared pan and press into an even layer about ½ inch (1 ¼ cm) thick. Freeze for 15 minutes, until set.
• Meanwhile, pour the water into a small saucepan. Place a heatproof glass or metal bowl over the saucepan, making sure the water is not touching the bottom. Bring the water to a simmer, then add the chocolate to the warm bowl and let it melt, stirring slowly. Remove the bowl from the heat as soon as the chocolate is melted and smooth.
• Pour the melted chocolate over the date and cherry mixture and spread evenly with a spatula. Sprinkle with flaky salt. Return the pan to the freezer for another 20 minutes.
• Once set, cut into 16 bars.
• Enjoy!