Date Bars With Shortbread Crust
These incredible date bars are baked with a shortbread crust and buttery crumb topping.
I have always loved date bars, and this recipe, with a crisp, buttery shortbread crust, is an excellent option. If you like buttery shortbread and dates, you will love these delicious date bars. The date mixture is spread over the baked shortbread crust, then buttery shortbread crumbs are sprinkled over the date filling.
The filling cooks down into a thick, caramel-like layer infused with vanilla and studded with pecans or walnuts. Once baked, the bars slice beautifully and are perfect for holidays, potlucks, lunch boxes, or an anytime treat with coffee.
What You’ll Like About This Dish
Jammy filling. The stovetop date mixture cooks into a luscious, naturally sweet layer.
Shortbread texture. The crust and crumb topping stay tender but firm enough to cut neatly.
Make-ahead friendly. Bars slice cleanly once cooled and store beautifully.
Classic flavor. Dates, vanilla, and butter come together in a nostalgic dessert everyone recognizes.
Ingredient Notes
- Chopped dates – Use regular or baking dates; if very dry, they’ll plump nicely when simmered. Medjool dates may require a bit more chopping.
- Pecans or walnuts – Add richness and crunch; pecans offer a sweeter flavor, walnuts are more robust.
- Vanilla extract – Enhances both the filling and the crust.
- Water – Hydrates the dates so they cook into a spreadable filling.
- All-purpose flour – Forms the structure of the shortbread crust and topping.
- Granulated sugar – Sweetens the crust and helps it crisp lightly as it bakes.
- Baking powder – Gives the shortbread a slightly lighter, less dense texture.
- Salt – Balances the sweetness and sharpens the buttery flavor.
- Butter – Softened butter blends into the flour mixture to create a fine, tender crumb.
- Egg – Helps bind the crust together so it presses smoothly into the pan.
Steps to Make Date Bars With Shortbread Crust
- Combine the dates, nuts, vanilla, and water in a saucepan. Bring to a boil, then reduce to low and simmer 8–10 minutes, stirring often, until thickened. Cool.
- Heat the oven to 350°F and butter a 9×13-inch baking pan.
- Mix the flour, sugar, baking powder, salt, butter, vanilla, and egg until crumbly.
- Pat all but 1 cup of the crumb mixture into the prepared pan.
- Spread the cooled date filling over the crust.
- Sprinkle the reserved crumbs evenly over the top.
- Bake 30–35 minutes, until lightly browned.
- Cool completely before slicing.
Tips
- If the date mixture thickens too much, stir in a tablespoon of water at a time until spreadable.
- Line the pan with parchment for the easiest removal and slicing.
- Toast the nuts lightly before adding for deeper flavor.
Recipe Variations
- Add citrus. Stir in 1 teaspoon orange zest to the date filling for brightness.
- Coconut topping. Mix ½ cup flaked coconut with the reserved crumb topping.
- Oat variation. Replace ½ cup of the flour with rolled oats for a more rustic shortbread.
- Spiced version. Add a pinch of cinnamon or cardamom to the filling for warmth.
Serving Suggestions
- Serve with hot tea or coffee for a classic afternoon treat.
- Add a drizzle of warm caramel for a richer dessert.
- Pair with vanilla ice cream for a plated dessert option.
- Choose to cut into small squares for party platters or larger bars for gifting.
How to Store
Room temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keeps for up to 1 week; bars stay firm and slice cleanly.
Freeze: Wrap tightly and freeze up to 3 months. Thaw at room temperature before serving.
Date Bars With Shortbread Crust
Ingredients
- 16 ounces dates, chopped
- 1 cup chopped pecans, or walnuts
- 1 teaspoon vanilla
- 1 cup water
- 2 1/2 cups flour
- 1 1/3 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1 large egg
Instructions
- Combine the dates, nuts, 1 teaspoon vanilla, and water in a medium saucepan. Place the pan over medium heat and bring to a boil; reduce the heat to low and simmer until thickened, about 8 to 10 minutes, stirring frequently. Set aside to cool.
- Preheat the oven to 350 F.
- Lightly butter a 9-by-13-by-2-inch baking pan or spray the pan with baking spray.
- In a mixing bowl with an electric mixer, combine the flour, sugar, baking powder, salt, butter, 1 teaspoon vanilla, and egg. Mix until crumbly. Set aside 1 cup of the mixture and pat the remaining crumb mixture into the bottom or the prepared baking pan. Spoon the date mixture evenly over the crust and spread gently to cover.
- Sprinkle evenly with the remaining 1 cup of crumbs.
- Bake for 30 to 35 minutes, or until browned.
- Cool completely before cutting.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
