Its Dessert Week at iambaker! This week I am sharing five incredible and unique fall desserts that are a perfect alternative to pumpkin pie and would be an ideal addition to any Thanksgiving gathering!
Roasted Cinnamon Date Bars
I sorta didn’t know I was a big date fan until I made these. But there was something about the particular date flavor that added such depth to these bars, I just can’t imagine anything better!
Date bars are definitely a classic dessert, and I admit then when I would see them at potlucks and in desert bars I would often pass then over for chocolate or cake. But I was a silly, silly girl. There is a reason that this dessert has stood the test of time. They are a wonderful juxtaposition of flavor and texture and sensory overload!
I found this recipe on McCormick Gourmet and am sharing with permission.
While I would recommend these as a fun fall treat, I just know they would taste amazing any time of year!
Roasted Cinnamon Date Bars
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon
- 1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger
- 1 cup granulated sugar
- 3 eggs
- 6 ounces pitted dates chopped (1 cup)
- 1 cup chopped walnuts
- 1 tablespoon confectioners’ sugar
Instructions
- Preheat oven to 350°F.
- Mix flour, baking powder, roasted cinnamon and roasted ginger in medium bowl. Set aside.
- Beat granulated sugar and eggs in large bowl with electric mixer on medium speed 2 minutes or until thickened. Add flour mixture; beat on low speed until well mixed. Stir in dates and nuts. Spoon evenly into foil-lined 13x9-inch baking pan.
- Bake 25 to 30 minutes or until top is golden brown and toothpick inserted into center comes out clean.
- Cool in pan on wire rack. Sift confectioners’ sugar over top. Cut into bars.
Did you make this recipe?
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Oh my gosh. Gimme!
lol I adore you!
These look delish! I’ve gotta try them soon!
Thanks sweet Mimi!
OK. With a few pounds of *last year’s* dates still in the cupboard, I *had* to try these; but I tried making them gluten free (for me).
QUESTION: At the stage when you put the batter into the pan, should it be thick? Or thin-ish? We’re at high elevation so I added extra flour in hopes that the batter should have been thicker.
We’ll see how it turns out – they’re in the oven. I nearly forgot the baking powder and had to scrape all out of the pan back into the bowl to add it, though. Hoping I mixed it well!
Twenty more minutes will tell… 🙂
Thanks for all your wonderful recipes!
Need to share these on my Friday Links.
It’s a good recipe my dear.
Sorry I’ve been so absent from commenting!
Still love you though!
xoxo!