Chewy Chocolate, Date, and Pecan Bars

  

 

Ingredients

Crust

• 1 cup (120g) all purpose flour

• 1/2 cup (1 stick) cold unsalted butter, cubed, plus more for the baking pan

• 1/4 cup (49g) granulated sugar

• 1/2 tsp kosher salt

Filling

• 1/2 cup (107g) packed light brown sugar

• 1/4 cup (49g) granulated sugar

• 1/4 cup (1/2 stick) unsalted butter, cubed

• 1/4 cup (84 g) honey

• 2 Tbsp. heavy cream

• 2 cups roughly chopped, toasted pecans

• 1/2 cup chopped, pitted Medjool dates (from 7 or 8 dates)

• 1 tsp. pure vanilla extract

• 1 cup (6 oz.) bittersweet chocolate chips

Directions

1. Preheat oven to 350°F. Coat an 8-inch square baking pan with butter. Line with 2 crisscrossed pieces of parchment paper, buttering between layers and leaving an overhang on all sides.

2. Process flour, butter, sugar, and salt in a food processor until a dough forms, 30 seconds to 1 minute. Press into prepared baking pan. Bake until golden brown, 25 to 30 minutes. Let cool slightly in pan on a wire rack.
   

3. Stir together sugars, butter, honey, and cream in a medium saucepan. Cook over medium, stirring often, until butter is melted and mixture is boiling, about 5 minutes. Reduce heat to medium-low; simmer, stirring often, until an instant-read thermometer reads 236°F to 240°F, 1 to 2 minutes. Stir in pecans, dates, and vanilla.
   

4. Spread filling over crust; sprinkle with chocolate chips. Let chocolate stand until slightly melted, about 10 minutes; spread into an even layer with a small offset spatula. Refrigerate, uncovered, until set, 1 to 1 ½ hours. Using parchment paper as handles, transfer bars to a cutting board. Cut into 24 rectangles.

Make-Ahead and Storage Instructions

Crust can be made up to 1 day ahead; let cool completely, wrap, and store at room temperature until ready to assemble. Store cookie bars in an airtight container at room temperature for up to 5 days. 

 

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