Stuffed date bars
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | eaches | Dates; Large, Slitted Length |
| 30 | eaches | Pecan Halves; Small |
| ¼ | cup | Butter Or Margarine; Melted |
| 1 | cup | Brown Sugar; Packed |
| ½ | cup | Sour Cream |
| 2 | eaches | Eggs; Large, Beaten |
| 1 | teaspoon | Vanilla |
| 1 | cup | Flour; Unbleached |
| ¼ | teaspoon | Baking Powder |
| ¼ | teaspoon | Baking Soda |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ginger; Ground |
Directions
BARS
Slit the dates (about 8 ozs worth) and stuff with pecan halves; set aside. In saucepan melt butter or margarine and stir in brown sugar until well blended. Remove from heat; cool to lukewarm. Blend in sour cream, eggs, and vanilla; mix thoroughly. Stir together the flour, baking powder, baking soda, salt and ginger. Add to sour cream mixture; mix well. Pour into a greased 13 X 9 X 2-inch baking pan.
Carefully arrange stuffed dates atop batter in lengthwise rows with 6 stuffed dates in each row. Bake at 350 degrees F. for 25 to 30 minutes. Cool; cut into bars, allowing 1 date per par. Sift powdered sugar over the top if desired.
Makes 30 bars.