Prep Time: 30 mins
Total Time: 55 mins
Serves: 24,Yield: 11×15 jelly roll pan
About This Recipe
“This is my adopted recipe as of Feb. 2005. This is pretty darned good if I do say so. I changed the recipe to use 1 1/2 cups dates as suggested by the reviewer. This is more like cake than date bars. I didn’t bother with the icing.”
Ingredients
1 1/2 cupsdates, chopped
1/4 cupmilk
4ouncescream cheese
2cupsflour
1/2 teaspoonbaking soda
1/2 teaspoonsalt
1/2 cupbutter, softened
3/4 cupbrown sugar, packed
2largeeggs
1teaspoonvanilla extract
3/4 cup sour cream or 3/4 cupplain yogurt
1/2 cupnuts, chopped
BROWN ICING
2tablespoonsbutter
2tablespoonsmilk
2cupspowdered sugar
1/4 teaspoonvanilla
Directions
In saucepan cook dates, milk and cream cheese over medium-low heat until dates are soft and mixture is blended.
Cream butter and sugar, add eggs, vanilla and sour cream or yogurt and mix well.
Mix baking soda and salt with flour and add to mixture, mixing well.
Stir in by hand, slightly cooled date mixture and nuts.
Spread in greased 15×10 jellyroll pan.
Bake at 350° for 20-25 minutes until lightly browned.
ICING:.
Brown the butter on low heat, be careful not to burn.
Stir into remaining ingredients, beat until smooth.
Add small amount of milk if icing is too thick; spread over warm bars.
Reviews
“Well….you should have tried them as they are VERY good. The only change I will make next time, and there will definitely be a next time, is to add a few more chopped dates. Probably 1 1/2 cups instead of 1 cup. Thanks for sharing.”