Date Raisin Bars with Walnuts

Introduction

These bars bake in an 8-inch pan for 30 to 35 minutes, with chopped dates, raisins, and walnuts giving you a dense, chewy crumb. You cut them while still warm and roll them in icing sugar, which gives the edges a soft coating and keeps them squarely in snack or tea-time territory.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

• 2 eggs
• ⅔ cup sugar
• ⅔ cup self-raising flour
• ⅓ tsp salt
• 1 tsp vanilla
• ½ cup chopped dates
• ½ cup seedless raisins
• ¾ cup chopped walnuts
• Icing sugar to taste

Instructions

1. Beat eggs until foamy. Add sugar and mix.
2. Add flour and salt.
3. Add vanilla, then the fruit and nuts. Mix well.
4. Spread in greased 8-inch cake pan.
5. Bake for about 30-35 minutes at 350°F (175°C) until golden brown.
6. Cut into squares while still warm. Roll in icing sugar.

Variations

• Swap the walnuts for pecans if you want a softer crunch and a slightly sweeter, rounder nut flavor.
• Replace the raisins with currants for smaller pops of fruit and a more even distribution through the bars.
• Add orange zest in place of the vanilla powder if you want a brighter, sharper finish that cuts through the sweetness.
• Use a 9-inch pan instead of an 8-inch cake pan if you want thinner bars that bake a little faster and have more edge surface.

Tips for Success

• Beat the eggs until foamy before adding the sugar; that initial aeration helps keep the bars from turning heavy.
• Chop the dates and walnuts to a similar size so the batter spreads evenly and the bars cut cleanly.
• Grease the 8-inch cake pan thoroughly, especially the corners, since the fruit makes these bars prone to sticking.
• Pull the pan when the top is golden brown and the center no longer looks wet; overbaking will dry out the fruit.
• Cut and roll the squares in icing sugar while still warm so the sugar adheres instead of sliding off.

Storage and Reheating

Store the bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. If you stack them, separate the layers with parchment so the icing sugar coating stays intact.

Freeze in a freezer-safe container or wrapped well for up to 2 months. Thaw at room temperature before serving.

For reheating, use the microwave in short 5 to 10 second bursts if you want them slightly warm. You can also leave them at room temperature for 20 to 30 minutes; that works better if you want to avoid melting the sugar coating.

FAQ

Can you use plain flour instead of self-raising flour?

Yes. Use the same amount of plain flour and add 1 teaspoon baking powder so the bars still lift properly.

Do you need to soak the dates or raisins first?

No. The batter has enough moisture for both to soften during baking, as long as the fruit is not unusually dry.

Can you make these without walnuts?

Yes. You can leave the walnuts out and replace the volume with extra chopped dates or raisins, though the bars will be softer and less textured.

Why do you cut them while warm instead of waiting for them to cool?

The bars are easier to portion cleanly before they fully set. Rolling them in icing sugar while warm also helps the coating stick better.