Directions
HEAT oven to 350°F. MIX flour, baking powder and salt in small bowl.
BEAT eggs and sugar in mixer bowl with whisk attachment on high speed until light and fluffy, 5 to 10 minutes. ADD orange juice and peel; beat well. Reduce speed to low. ADD flour mixture gradually, mixing just until combined after each addition. ADD dates and pecans; stir gently until evenly distributed.
SPREAD batter in greased and floured 13 x 9 x 2-inch baking pan. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 30 to 35 minutes. COOL in pan on wire rack 10 minutes. CUT into 24 bars, about 2-1/4 x 2 inches each.
Ingredients
- 4 large EGGS, room temperature
- 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1 cup packed dark brown sugar
- 1/4 cup orange juice
- 2 tbsp. freshly grated orange peel
- 1 1/2 cups chopped pitted dates (about 8 oz.)
- 1 1/2 cups chopped pecans (about 6 oz.)
Per serving: 1/24 Recipe
- Calories 133
- Total fat 6 g
- Saturated fat 1 g
- Polyunsaturated fat 2.3g
- Monounsaturated fat 3 g
- Cholesterol 31 mg
- Sodium 27 mg
- Carbohydrates 19 g
- Fiber 2 g
- Sugar 15 g
- Protein 2 g
- Vitamin A 14 mcg
- Vitamin D 0 mcg
- Folate 13 mcg
- Choline 29 mg
- Calcium 34 mg
- Iron 1 mg
- Potassium 122 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.