Old-Style Date Nut Holiday Bars

Old-Style Date Nut Holiday Bars are chewy, cake‑like bar cookies packed with sweet dates and crunchy nuts. They bake up with a shiny, crackled top and a rich, caramel‑like flavor that feels perfectly at home on Christmas cookie trays or vintage dessert platters.​

A quick stovetop simmer turns chopped dates, water, and sugar into a thick jammy base, which then gets enriched with butter, egg, and flour. Stir in your favorite nuts, bake until golden, and slice into tidy bars that keep well and travel beautifully for gifts and gatherings.​

Ingredients

• 1 cup chopped dates (packed)
• 1/2 cup water
• 1/2 cup granulated sugar
• 1/2 cup butter
• 1 large egg
• 1 1/4 cups all‑purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt (optional, if using unsalted butter)
• 1/2 cup chopped nuts (walnuts or pecans work especially well)

Approximate nutrition: about 200 kcal, 7 g fat, and 29 g carbs per bar, similar to other date‑and‑nut bar recipes.​

Step‑by‑Step Instructions

1. Cook the date mixture

1. Heat oven to 350°F (175°C). Grease or line an 8×8‑inch baking pan with parchment.
2. In a small saucepan, combine chopped dates, water, and 1/2 cup sugar.
3. Simmer over medium‑low heat, stirring often, until the mixture is thick and jammy and most liquid is absorbed, 5–8 minutes. Remove from heat and let cool a few minutes.​

2. Add butter and egg

1. Stir the butter into the warm date mixture until fully melted and smooth.
2. When the mixture has cooled to warm (not hot), beat in the egg until well combined. This prevents the egg from scrambling.​​

3. Mix dry ingredients and nuts

1. In a separate bowl, whisk flour, baking powder, and salt.
2. Add the dry mixture to the saucepan and fold just until no dry flour remains.
3. Stir in chopped nuts until evenly distributed. The batter will be thick.​

4. Bake the bars

1. Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
2. Bake about 25–30 minutes, or until the top is golden and a toothpick inserted near the center comes out with just a few moist crumbs.
3. Cool completely in the pan on a rack before cutting into bars or squares.
   
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