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!
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
Ingredients
- 1 c flour
- 1 tsp. baking powder
- 1 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon
- 1/2 tsp. McCormick® Gourmet Collection Roasted Ground Ginger
- 1 c granulated sugar
- 3 eggs
- 6 oz pitted dates, chopped (1 cup)
- 1 c chopped walnuts
- 1 tbsp. 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.
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!
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.
I’m always ready for a good, date bar! This looks great!
Really? Why does it not surprise me that you are totally ahead of the “date bar” trend? By the way, I just made up the fact that there is a “date bar” trend. 😉
These sound wonderful Amanda!!
Thank you so much Cheryl!!
oooh, I might be willing to give date bars a spin with your seal of approval!! they look lovely.
lol You crack me up. Love seeing your beautiful face!
OMG, I am sooo baking these date bars 😀
You are so sweet! Thanks!
Very yummy looking – and I love the old fashioned sifter 🙂
Thank you Liz! I always love seeing a comment from you… you create smiles in me! 🙂
I have not eaten a whole lot of dates but these bars make me want to go grab a bag and bake!
I know right? Dates are definitely not my first choice… but definitely a great alternative if you want something fun and different! 🙂
Dates are wonderful. It’s sort of like rhubarb in that it has past the test of time and many turn there nose up at that as well. A simple date treat is to put a dollop of cream cheese on top of the dried date. Yum!
That is an awesome suggestion Mary!
Yum! These look great, Amanda! 🙂
Thank you so much Sommer!
I don’t think I’ve ever had dates, but I would totally try these and probably love them! They look really good! 🙂
Thanks Beth! Its definitely not to most traditional of ingredients, but can be a fun change! 🙂
I love dates so I will definitely try these. Beautiful photos!
Thank you so much Kelly!
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!