OLD-FASHIONED DATE BARS

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1 1/2 c. (8 oz.) whole pitted dates
1 1/2 c. orange juice
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 1/2 c. golden brown sugar, packed
3/4 lb. cold unsalted butter, cut into sm. pieces
1 c. flaked coconut
1 c. chopped walnuts
1 1/2 c. quick cooking rolled oats
Powdered sugar for sprinkling over top
Place the dates and orange juice in a medium saucepan. Simmer over moderate heat
for 20 to 25 minutes or until mixture is thickened. Stir occasionally to break
up dates. Remove from heat.
Preheat the oven to 350 degrees.
Combine the flour, salt, sugar and butter in a food processor fitted with a meta
l blade or in a mixing bowl with a fork. Mix until the mixture resembles coarse
crumbs.
Add the coconut, walnuts and oats. Pulse on and off in food processor or stir ju
st until blended.
Press half the pastry into the bottom of an ungreased 9x12 inch baking pan. Cove
r with a sheet of waxed paper. Pat flat. Discard wax paper.
Spread the date mixture over the dough to within 1/2 inch of the edge.
Top the mixture with the remaining dough, spreading it evenly and flattening it
slightly. Bake for 35 to 40 minutes or until golden brown.
Remove to cooling racks and cool completely. Cut into 1 1/2 inch squares and spr
inkle with powdered sugar.

Chocolate Coconut Bars

* Servings: dozen bars
* Serving Size: 4
* Nutrition: See Below
* Prep Time: 25 Minutes
* Cook Time: 30 Minutes

Ingredients
* Crisco® Original No-Stick Cooking Spray
* COOKIE BASE
* 2/3 cup sugar
* 1/2 cup Crisco® Butter Shortening
Or 1/2 stick Crisco® Butter Shortening Sticks
* 1/4 cup natural cocoa powder
* 1 large egg
 * 1 tablespoon water
* 1 1/4 cups Pillsbury BEST® All Purpose Flour
* 1/4 teaspoon salt
* FILLING
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* 3 tablespoons Pillsbury BEST® All Purpose Flour
* 1 teaspoon vanilla extract
* 3/4 cup semi-sweet chocolate chips
* 2/3 cup chopped walnuts
* 1/2 cup flaked coconut
Instructions
* HEAT oven to 350°F. Spray a 13 x 9 x 2-inch pan with no-stick cooking spray.
* COOKIE BASE
* COMBINE sugar, shortening, cocoa, egg and water in medium bowl; beat at me
dium speed until well blended.
* COMBINE 1 1/4 cups flour and salt in small bowl. Add gradually to shorteni
ng mixture at low speed. Beat just until blended. Press into bottom of prepared
pan. Bake 10 minutes. Remove from oven.
* FILLING
* COMBINE sweetened condensed milk, 3 tablespoons flour and vanilla in small
bowl. Stir with spoon until well blended. Stir in chocolate chips, nuts and coc
onut. Spoon over baked cookie base. Spread carefully to cover.
* RETURN to oven. Bake 20 minutes. Remove pan to wire rack to cool completel
y. Cut into 1 1/2 x 1 1/2-inch bars.

Tropical Dessert Bars

* Servings: dozen
* Serving Size: 3
* Nutrition: See Below
* Prep Time: 20 Minutes
* Cook Time: 50 Minutes
Ingredients
* BOTTOM LAYER
* 1 (17.5 oz.) package sugar cookie mix
* 1/2 cup butter
* CREAM CHEESE PINEAPPLE LAYER
* 1 (8 oz.) package cream cheese
* 2 large eggs
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* 1 teaspoon vanilla extract
* 1 (20 oz.) can crushed pineapple in juice
* COCONUT LAYER
* 1 1/2 cups flaked coconut
* 1/2 cup macadamia nuts, chopped
* 1/4 cup butter
Instructions
* HEAT oven to 350°F. Line 13 x 9-inch baking pan with foil, extending foil ov
er edges of pan.
* STIR cookie mix and melted butter with fork until crumbs form. Press evenl
y in bottom of prepared pan. Bake 12 to 15 minutes or until lightly browned.
* BEAT cream cheese in medium bowl with electric mixer on medium speed until
smooth. Beat in eggs just until blended. Beat in sweetened condensed milk, vani
lla and 2 tablespoons pineapple juice. Pour over warm crust. Sprinkle drained pi
neapple evenly over top.
* STIR coconut, macadamia nuts and butter in small bowl until evenly moisten
ed. Sprinkle over pineapple layer.
* BAKE 30 to 35 minutes or until filling is set and coconut is lightly brown
ed. Cool 1 hour on wire rack. Chill 1 hour. Cut into bars.

OLD-FASHIONED DATE BARS

72 bars
* 3 cups butter or 3 cups margarine, softened
* 7 cups brown sugar, firmly packed
* 9 large eggs
* 4 1/2 teaspoons vanilla
* 9 cups flour
* 3 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 9 cups pitted dates, coarsely chopped
* 3 cups chopped pecans
Change Measurements: US | Metric
Directions:
Prep Time: 10 mins
Total Time: 35 mins
1. 1 Preheat oven to 375°F.
2. 2 Cream together butter and sugar until light and fluffy.
3. 3 Beat in eggs one at a time.
4. 4 Stir in vanilla.
5. 5 Mix together flour, baking powder, and baking soda; and gradually add to
the creamed mixture.
6. 6 Fold in the dates and nuts.
7. 7 Spread the batter evenly in a greased 13x9 baking pan and bake at 375°F fo
r 25 minutes or until golden.
8. 8 Cool in pan.