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 #dessertweek

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!

Roasted Cinnamon Date Bars #dessertweek

I found this recipe on McCormick Gourmet and am sharing with permission.

Roasted Cinnamon Date Bars #dessertweek

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

Roasted Cinnamon Date Bars

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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!

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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

  2. 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!

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