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Date Nut Bars

Date Nut Bars: Main Image

Quick Facts

Servings: 24
Prep Time: 25 min.
Cook Time: 35 min.
Total: 60 min.
Chopped pecans and sweet dates create a nutritious, satisfying snack.


  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 4 eggs, room temperature
  • 1 cup packed dark brown sugar
  • 1/4 cup orange juice
  • 2 Tbs freshly grated orange peel
  • 1 1/2 cups chopped pitted dates
  • 1 1/2 cups chopped pecans


  • Heat oven to 350°F. Mix flour, baking powder, and salt in small bowl.
  • Beat eggs and sugar in mixer bowl with whisk attachment on high speed until light and fluffy, 5–10 minutes. Add orange juice and peel; beat well. Reduce speed to low. Add flour mixture gradually, mixing just until combined after each addition. Add dates and pecans; stir gently until evenly distributed.
  • Spread batter in greased and floured 13 x 9 x 2-inch baking pan. Bake in 350°F oven until wooden pick inserted in center comes out clean, 30–35 minutes. Cool in pan on wire rack 10 minutes. Cut into 24 bars, about 2 1/4 x 2 inches each.

Nutrition Facts

Calories 129
  Calories from Fat 48 (37%)
(9%)Total Fat 6g
(3%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
(10%)Cholesterol 31mg
(3%)Sodium 67mg
(4%)Potassium 145mg
Total Carbohydrate 19g
(5%)Dietary Fiber 1g
Sugars 16g
Sugar Alcohols 0g
(4%)Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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