Pioneer Woman Bar is a rich, buttery date and walnut dessert made with melted butter, brown sugar and chopped dates, ready in just 50 minutes. That makes it a natural for holiday parties, potluck tables or gift boxes, since each dense square packs enough sweetness to stand alone.
Dredging the chopped dates and nuts in flour before folding them in keeps everything from sinking to the bottom. Without that coating, you end up with plain cake on top and a sticky fruit clump underneath.
Most date bar recipes use an oat crumble topping, but this one folds the dates into a thick batter. Because of the generous butter, each square has a moist, fudgy texture that dry crumble versions cannot match.
Pioneer Woman Bar
Course: DessertCuisine: American, FilipinoDifficulty: Medium16
servings20
minutes30
minutes424
kcalA thick, chewy date and walnut bar with a golden crust and dense center, baked until a toothpick comes out with moist crumbs.
Ingredients
1 1/2 cups butter, melted and cooled
8 oz. pitted dates, chopped coarsely (about 1 1/2 cups)
1 1/2 cups walnuts, chopped
1 cup pecans, chopped (optional)
2 cups all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
3/4 cup packed brown sugar
3/4 cup white sugar
4 whole eggs, at room temperature
1 tsp. vanilla
Directions
- Preheat and grease: Set your oven to 350 degrees F, then use 2 tablespoons of melted butter to grease a 9×13 or two 8×8 pans.
- Prep the dates and nuts: Coarsely chop the dates, walnuts, and pecans, then set them aside in a bowl.
- Sift the dry ingredients: Sift the flour, salt, and baking powder into a bowl, then set it aside.
- Mix the butter and sugars: Combine the remaining melted butter with the brown sugar and white sugar until smooth.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each, then splash in the vanilla.
- Dredge the dates and nuts: Reserve 1/4 cup of flour and toss it with the dates and nuts until coated, using more if sticky.
- Combine wet and dry: Gently fold the remaining flour into the wet ingredients by hand until just combined, since overmixing toughens the bars.
- Fold in the filling: Add the dredged dates and nuts to the batter, then stir until evenly distributed.
- Bake: Pour batter into the pan, smooth the top, then bake 30 to 40 minutes until golden and a toothpick shows moist crumbs.
- Cool and cut: Let the bars cool before cutting into squares, then store in an airtight container where they stay moist for days.
FAQs
Can I substitute the dates with another dried fruit?
Figs or dried apricots work well since dates have a natural stickiness that helps bind the batter. Because raisins tend to sink even with dredging, stick with larger dried fruits you can chop to a similar size.
How long do these bars stay fresh?
Wrapped tightly at room temperature, these bars stay moist for 4 to 5 days. Since they freeze well for up to 2 months, wrap each square individually so you can thaw just what you need.
Can I make the batter ahead of time?
Chop the dates and nuts, sift the dry ingredients, and melt the butter a day ahead if you want. Once the eggs go in though, the batter needs to reach the oven fast so the baking powder can work.
Do I need a stand mixer for this recipe?
A hand mixer or wooden spoon works fine, since the batter gets thick enough that you end up mixing by hand anyway. So the main thing is getting the butter and sugars smooth before adding eggs.
Why did my bars turn out dry?
Overbaking is the most common culprit, so start checking at 30 minutes and pull them when a toothpick shows moist crumbs. Since the full amount of butter also matters, cutting back even half a stick throws off the moisture ratio.
