One of the worst things you can ask a baker to do is to make a recipe and then leave it alone, but trust me when I say that leaving these bars for a couple of days and giving them some space just might be the best thing you can do for them. The flavor soaks into everything, the topping solidifies and the result is a rich, nutty bar that I literally could not stop eating. (That is, of course, once I gave myself the chance.)

Date Pecan Bars (makes 36)

1 c. dates, chopped

1 tsp. baking soda

1/2 c. butter or margarine

3/4 c. boiling water

1/4 c. dark rum (or 2 tsp., 10 mL rum flavoring plus 1/4 c. water)

1 egg

1/2 c. granulated sugar

1 tsp vanilla

1 1/2 c. all-purpose flour

1 tsp. baking powder

Place dates in large mixing bowl. Sprinkle with baking soda and stir a bit to distribute. Add butter and boiling water. Continue to stir until butter has melted. Add rum, stir and set aside.

In small bowl beat egg, sugar and vanilla together well. Pour into date mixture. Measure in flour and baking powder. Stir well. Spread in greased 9×9-inch pan. Bake in 350F oven for 25 minutes. Remove from oven and spread with topping. Return to oven.

Topping:

1 c. brown sugar, packed

3 tbsp. butter or margarine

3 tbsp cream

1 c. chopped pecans

Crumble all ingredients together in bowl. As soon as you take squares out of the oven, spread over the top and return to oven for 15-20 minutes until golden brown. Cool. Cover with tight plastic or foil and put on an out of the way shelf in your cupboard so it can mellow out for a day or two.

Happy baking!

B

Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.