Honey Date Dessert Bars Recipes

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.

HONEY, DATE, AND PECAN TART

Steps:

• For crust:
• Using on/off turns, blend flour, butter, and salt in processor until mixture resembles coarse meal. Add 3 tablespoons ice water. Blend, using on/off turns, until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day. Preheat oven to 425°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch tart pan with removable bottom. Cut off all but 1/4 inch of overhang, leaving dough sides higher than pan sides. Freeze crust 15 minutes. Line crust with foil and dried beans. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden, piercing with fork if crust bubbles, about 15 minutes. Cool crust on rack. Reduce oven temperature to 325°F.
• For filling:
• Whisk yolks, 4 tablespoons sugar, honey, bourbon, vanilla, and salt in large bowl until thick. Beat in flour and baking soda, then dates and pecans. Whisk egg whites in medium bowl until soft peaks form. Add 2 tablespoons sugar; beat until stiff but not dry. Fold whites into date mixture in 3 additions. Spread filling in crust. Bake tart until filling is puffed, deep brown, and just set in center, about 40 minutes. Cool tart on rack at least 30 minutes. Serve warm or at room temperature with whipped cream. do ahead Tart can be made 1 day ahead. Cover and let stand at room temperature.

DATE BAR DESSERT

Steps:

• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. , In a large saucepan, combine the dates, sugar and water. Cook for 10 minutes or until thickened, stirring frequently. Stir in walnuts. Spread over crust. , Bake at 350° for 30 minutes. Cool on a wire rack. Cut into squares; top with whipped topping.

DATE-NUT HONEY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. In a small bowl, whisk flour, oats and salt; gradually add to creamed mixture, mixing well. Press onto bottom and 1/2 in. up sides of an ungreased 13x9-in. baking pan. Bake until edges begin to brown, 16-20 minutes. Cool on a wire rack., For filling, in a large saucepan, combine honey, apple jelly and butter over medium heat; stir until jelly and butter are melted. Remove from heat; whisk in brown sugar, eggs and vanilla. In a small bowl, whisk flour, baking powder, salt and cinnamon; whisk into honey mixture. Fold in walnuts and dates. Pour over crust; spread evenly. Bake until golden brown, 24-28 minutes. Cool completely in pan on a wire rack. Cut into bars.

HONEY ALMOND DATE BALLS

Steps:

• Preheat oven to 350 degrees F.
• Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.
• Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
• Add honey to the date and almond mixture. Mix together until evenly incorporated and smooth. Coat hands with some vegetable oil so that mixture does not stick too much and form mixture into 1 1/2-inch balls. Roll each ball in chopped almonds to coat well. Place in a tightly sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together if transporting. Will keep for up to 5 days at room temperature or up to a week, if refrigerated.

HONEY DATE DESSERT BARS

Steps:

• 1. In medium mixing bowl, stir together flour, baking powder and salt. Add KELLOGG'S ALL-BRAN cereal, dates and walnuts. Set aside.2. Beat eggs and honey in mixing bowl, until thick. Add to flour mixture, mixing until combined. Spread evenly in 9 x 9 x 2-inch baking pan coated with cooking spray.3. Bake at 375°F about 30 minutes or until wooden pick inserted near center comes out clean. When cool, cut into bars. Serve with whipped topping or vanilla sauce, if desired

HONEY DATE DESSERT BARS

Steps:

• 1. In medium mixing bowl, stir together flour, baking powder and salt. Add KELLOGG'S ALL-BRAN cereal, dates and walnuts. Set aside.2. Beat eggs and honey in mixing bowl, until thick. Add to flour mixture, mixing until combined. Spread evenly in 9 x 9 x 2-inch baking pan coated with cooking spray.3. Bake at 375°F about 30 minutes or until wooden pick inserted near center comes out clean. When cool, cut into bars. Serve with whipped topping or vanilla sauce, if desired