Polka Dater Bars Recipes

POLKA-DOT COOKIE BARS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Set aside 1/4 cup chips; stir remaining chips into batter. , Spread in a greased 15x10x1-in. baking pan. Sprinkle with reserved chips. Bake at 375° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

POLKA DATER BARS

Steps:

• Preheat oven to 350. Chop dates into hot water and set aside. Cream butter and sugar together. Add eggs and mix. Stir in flour and baking soda. Add vanilla, chocolate bits and nuts, mix well. Stir in dates and water mixture. Grease pan (make in a jelly roll or bar pan approx. 12 x 18) Pour in batter and bake for 30 minutes. Cool completely and cut into 1 1/2 x 3 pieces. Dust with confectioner's sugar if desired.

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.

PEANUT BUTTER POLKA DOT BARS RECIPE - (4.6/5)

Steps:

• Heat oven to 350. Beat butter, peanut butter and brown sugar until well blended. Add eggs and vanilla; beat thoroughly. Stir together oats, flour, baking soda and salt; gradually add to butter mixture. (Dough will be thick.) Remove 2 cups dough; set aside. Press remaining dough onto bottom of 13x9 inch baking pan. Prepare CHOCOLATE FILLING. Spread filling evenly over dough. Sprinkle candy pieces evenly over filling. Crumble reserved dough evenly over filling. Bake 25 minutes or until top is golden brown. (Chocolate will be soft.) Cool completely in pan on wire rack; cut into bars. CHOCOLATE FILLING: Melt 1/2 cup butter in saucepan over low heat. Stir in 2/3 cup HERSHEY'S Cocoa and 1/3 cup sugar. Add 1 can sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat; stir in 1 1/2 teaspoon vanilla.

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.

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.