Caramel Date Cookie Bars with Nuts
Serves 3615 mins prep30 mins cook
Date bars with a buttery shortbread cookie crust topped with caramel like moist dried fruit and crunchy nuts are so irresistible. An easy mouth watering treat for all times.
0 servings
What you need
Instructions
1 Preheat oven to 375 degrees F. 2 Melt the butter in a saucepan and simmer at a low setting. Let the milk solids settled at the bottom of pan toast to a light brown. Cool the brown butter. 3 In a mixing bowl combine brown butter, sugar, flour, salt and mix it up well until crumbly. Press the crumb mixture evenly onto a 14 X 9 inch baking sheet that is lined with parchment paper. Tip: Use half recipe for a 8 x 8 inch square pan. 4 Bake the shortbread layer for about [timer minutes=15]15 to 18 minutes[/timer] until very light brown. Let cool. 5 Meanwhile chop the dates, apricots and prunes. Process all the dried fruits, maple syrup, coconut milk and pinch of salt in a food processor to a smooth paste. Tip: Adjust the amount of coconut milk as needed, to make a thick but spreadable paste. 6 Dollop the dried fruit mixture all over the shortbread base and using a flat spatula spread it evenly into a layer. 7 Scatter the chopped nuts and coconut flakes over the dried fruit layer and bake for about [timer minutes=15]15 to 18 minutes [/timer]until few of the coconut flakes start turning a light brown. 8 Let the date bar cookies cool completely before cutting them into squares with a sharp knife. 9 Store in an airtight container.View original recipe