Easy Date and Pecan Bars

    55 minutes

    These date and pecan bars make great snacks, especially when out bushwalking or hiking. They are very quick and easy to make.

    24 people made this

    Serves: 18 

    • 1 cup (125g) plain flour
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 1 cup (185g) brown sugar
    • 3 eggs, beaten
    • 1/2 teaspoon vanilla essence
    • 1 1/2 cups chopped pecans
    • 2 cups chopped dates

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 170 degrees C. Grease and flour a 20x30cm pan. Sift together the flour, baking powder and salt. Set aside.
    2. In a large bowl cream together the sugar and eggs then stir in the flour mixture. Stir in the vanilla, pecans and dates.
    3. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cut into bars while cake is still warm.

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    Reviews and Ratings
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    Reviews in English (15)


    This is a great recipe. Regarding the low review: because there is no oil or butter in the recipe, the moisture content of the dates is very important in how "luscious" this cake is. I get a tub of dates at Costco and I dig out the stickiest, most moist dates in the tub and use for this recipe. This is especially important for the drier 'Deglet Noor' variety of dates. If you can get your hands on *very fresh* 'Medjool' dates, the recipe is phenomenal. In summary, don't use dried up dates because most of the moisture in this cakes derived from the dates and if the dates aren't moist then the cake will be dry. If this were truly a bad recipe, it wouldn't be rated so high. This is a case where the quality of ingredients counts. I have made this a few times and I am comfortable changing it up a little depending on what I have on hand. It's great as-is, but I like it with a handful of Guittard milk chocolate chips and/or a handful of Baker's coconut, too! People who have never eaten dates before rave when they try this cake!  -  03 Jan 2007  (Review from Allrecipes USA and Canada)


    I really enjoyed making this recipe: it was quick and easy and extremely tasty. I am gluten intolerant so exchanged the plain flour and baking powder for 125g gluten-free self-raising flour and it worked fine. Mine were cooked after about 28 minutes, so it might be worth checking yours a little early and then take them out if the skewer is clean. Leave them in too long and they will start to burn on the bottom.  -  01 Apr 2012  (Review from Allrecipes UK & Ireland)


    I lowered the batter down for 6 people, because I had only one egg, but when I made the dough, it was to little for the pan. I doubled everything (exept for the egg) and made cookies instead. They were delisious! Since there are 5 people in my family, I give it 10 thumbs up!  -  02 Sep 2004  (Review from Allrecipes USA and Canada)