This post is linked to Whip Up Something New.
Last week I told you about Sweet Revenge by Diane Mott Davidson and promised you I’d tell you about one of the recipes included in the mystery. I’ve been reading this Goldy Schultz series for quite some time and when I read each of the books I like to try at least one of the recipes.
In this book I wanted to try the Got a Hot Date Bars. I liked the variety of ingredients – raisens, dates, pecans and two kinds of chips. I figured it was worth a try. Here’s the recipe and then my notes at the end:
1. Preheat oven to 350. Butter a 9 x 13″ pan.
2. Toast, cool and roughly chop 1 c. whole pecans
3. In a small saucepan mix and heat until boiling:
- 1/2 c. chopped dates
- 1/2 c. raisins
- 2 T. buttermilk (Update: I used regular milk)
- Immediately pour into a shallow bowl to cool.
4. Sift together:
- 2 c. flour
- 3/4 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
5. In a mixing bowl, mix on high speed:
- 2 sticks butter at room temperature until creamy.
6. Than add
- 2 c. dark brown sugar, packed, mix together well until light and fluffy
7. Add one at a time:
- 2 eggs and then
- 1 t. vanilla
8. With a wooden spoon, stir in flour mixture, date mixture, nuts and
- 1 c. choc chips
- 1 c. toffee chips
9. Bake in center of over for 35 to 40 minutes or until toothpick comes out clean. Cool. Cut into 24 bars.
- My professional taste-tester (my husband) doesn’t like dates so I didn’t tell him they were in there. His first reaction was that this was a very good pecan bar, very moist. His second reaction? Did you put raisins in here? Yes. Did you like them? Yes. That made it nice and chewy. No comment about the chocolate chips or toffee chips.
- Over all, I was very happy with the results. I’ll definitely make these again. They might become the new Pecan Bars – my husband’s favorite Christmas cookie. The old recipe (his mother’s) I think is too dry.
- The only thing I didn’t like is that, with all the bowls around, it took up a lot of cupboard space.
- Be careful with the dates, raisins and buttermilk mixture. Since there is very little liquid, it doesn’t take long for it to come to a boil – like a minute or two. I had it on medium heat but I stirred it just to make sure it didn’t burn. The milk was almost completely absorbed by the raisins and dates.
- I baked this in a glass pan and it got slightly burned on the bottom. Next time I’ll either use metal or not let it bake so long – maybe 5 minutes less.
I hope you’ll give it a try. If you do, come back and let me know how it worked for you.
This post is linked to Weekend Cooking, a weekly feature at Beth Fish Reads. Click the button below and it will take you there.