Chinese Chews (Nut and Date Bars)

Introduction

These chewy, nutty bars are a nostalgic one-pan treat with dates and walnuts baked into a tender cake base, then rolled in icing sugar for a subtle sweetness. They’re ready in under an hour and need only basic ingredients you likely have on hand. The result is a dense, satisfying bar that works equally well as an afternoon snack or a simple dessert.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Total Time: 47 minutes
• Servings: 4

Ingredients

• 2 eggs
• ⅔ cup sugar
• ⅔ cup self-raising flour
• ⅓ tsp salt
• 1 tsp vanilla
• ½ cup chopped dates
• ½ cup seedless raisins
• ¾ cup chopped walnuts
• Icing sugar to taste

Instructions

1. Beat eggs until foamy. Add sugar and mix.
2. Add flour and salt.
3. Add vanilla, then the fruit and nuts. Mix well.
4. Spread in greased 8-inch cake pan.
5. Bake for about 30-35 minutes at 350°F (175°C) until golden brown.
6. Cut into squares while still warm. Roll in icing sugar.

Variations

Swap dried fruit: Replace the raisins with dried cranberries or chopped dried apricots for a tangier flavor without changing the texture.

Add spice: Stir ½ teaspoon of cinnamon or a pinch of nutmeg into the dry ingredients to warm up the flavor profile.

Use pecans instead: Substitute the walnuts with chopped pecans for a milder, slightly buttery taste.

Make them chewier: Use ¾ cup chopped dates and reduce raisins to ¼ cup to intensify the date flavor and chewiness.

Increase the nut content: Replace ¼ cup of flour with an additional ¼ cup of finely chopped walnuts for a nuttier texture.

Tips for Success

Beat the eggs first: Foamy eggs trap air and create a lighter crumb, so don’t skip this step even though it takes just 1–2 minutes.

Don’t overbake: These bars are done when the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs. Overbaking dries them out.

Roll while warm: The bars are easier to cut and roll in icing sugar while they’re still warm from the oven; the residual heat helps the sugar adhere.

Chop the dates small: If your dates are large, chop them into pieces smaller than a pea so they distribute evenly and don’t sink to the bottom.

Grease the pan well: Use butter or oil to coat every corner of the 8-inch pan so the bars release cleanly and don’t stick to the edges.

Storage and Reheating

FAQ

Can I use self-raising flour alternatives? If you don’t have self-raising flour, mix ⅔ cup all-purpose flour with ¾ teaspoon of baking powder and use that instead.

Why do I need to cut the bars while warm? Warm bars are still soft enough to cut cleanly with a sharp knife; once they cool completely, they become brittle and crumble when cut.

Can I make these ahead? Yes, you can prepare the dry ingredients the night before and store them in a covered bowl, then mix in the eggs and wet ingredients the morning you bake.

Do these bars need to be refrigerated? No. They keep well at room temperature in an airtight container and actually stay fresher that way than in the cold.