Stuffed date bars

Yield: 8 Servings

Measure 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

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.

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