Chinese Chews Recipe Date Nut Bars Food

CHINESE CHEWS

Steps:

• Preheat oven to 300° F. Grease and flour an 8 x 12-inch pan - if you use a smaller pan, the baking time will be longer. Note: If you grease the pan, but don't flour it, the squares will stick to the pan and be difficult to remove after baking.
• Combine flour, sugar (not confectioners sugar), baking powder and salt. Sift with a sifter or fine mesh sieve into a medium sized mixing bowl. If you don't have a sifter, whisk dry ingredients together well to combine.
• Stir the dates, nuts and well-beaten eggs (I beat the eggs separately with a hand mixer for about 1 minute until fluffy before adding them), into the dry ingredients. It is not necessary to beat the eggs with a mixer, you can beat them by hand with a fork. Make sure ingredients are well combined - the batter will be sticky.
• Spread the batter out as thinly as possible into the prepared pan.
• Bake for 30 minutes, or until top is golden brown and a toothpick inserted in the center of the pan comes out clean.
• Let cool completely, and cut into 1 to 1 1/2-inch squares. Note: Many recipes call for cutting the squares while still warm. In my experience, they are much easier to cut after they've cooled.
• Sprinkle with powdered sugar, using sifter or sieve, as desired. Links: The Hunt for "Chinese Chews" Chinese Chews from She Wears Many Hats

DATE-AND-WALNUT BARS

Steps:

• Heat the oven to 325, and line a 13-by-18-inch sheet pan with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl until well mixed and no lumps remain. Tip about 1/2 cup of the flour mixture into a medium bowl; add the dates, and toss well to coat, breaking up the dates as you go. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter with both sugars just until smoothly incorporated, about 2 minutes on medium speed. Add the eggs in 3 batches, mixing well each time and scraping down the sides of the bowl and the paddle between additions.
• Add the flour mixture and date mixture, and mix gently on low just until incorporated. Remove the bowl from the mixer, and use a spatula to fold in the walnuts. Transfer the mixture to the parchment-lined sheet pan, and use an offset spatula to spread it in an even layer, pushing it into the edges and corners and smoothing the surface. Bake until brown and set, about 45 minutes.
• Cool completely in the pan, then remove and cut into squares. Serve right away, or store in an airtight container for up to 5 days.

CHEWY DATE NUT BARS

Steps:

• In a large bowl, combine cake mix and brown sugar. Add butter and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine dates and walnuts; stir into batter (batter will be stiff). , Spread into a greased 13x9-in. baking pan. Bake at 350° for 35-45 minutes or until edges are golden brown. Cool on a wire rack for 10 minutes. Run a knife around sides of pan to loosen; cool completely before cutting.

DATE NUT BARS

Steps:

• Mix all ingredients.
• Bake in greased layer cake pans or square pans at 375 degrees for 35 minutes.
• Cool for 15 minutes.
• Slice into squares and roll bars in confectioner's sugar so they don't stick together when stored.

CHEWY DATE BARS

Steps:

• In a mixing bowl, combine dry cake mix and brown sugar.
• Add butter, and eggs.
• Beat for 2 minutes at medium speed.
• Stir in the dates and nuts.
• Spread into a greased 9 x 13" baking pan.
• Bake at 350° for 35-45 minutes or until edges are golden brown and a toothpick inserted near the center comes out clean.

CHINESE CHEWS I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix dry ingredients except confectioner's sugar. Add nuts and dates.
• Then add eggs which have been lightly beaten. Mix well.
• Press mixture into ungreased cookie sheet as thin as possible. Bake for 15-20 minutes.
• Cut into 1 -2 inch squares while hot. Roll into balls as soon as the squares are cool enough to handle then roll in confectioner's sugar. Allow to cool completely before eating.