1 dessert down........
maple date bars
I was only going to bake the pumpkin streusel pie from CL, but decided to make these maple date bars because I like to serve lots of food and I had some dates lanquishing in the fridge. These bars were so good. I took a little sample and in the words of Rachael Ray yum-o. Alice made these too and cut the dates up by hand. I started to, but finished it the cuisinart. I also cut these in more than 20 servings because we're still doing Weight Watchers and I wanted to lower the points. These werent too sweet and 1 was more than enough.
Wrap these moist bars individually, or place them in a cookie tin between layers of wax or parchment paper.
1 3/4 cups finely chopped pitted dates (about 12 ounces)
3/4 cup water
1/3 cup maple syrup
1 teaspoon grated lemon rind
2/3 cup sugar
1/2 cup butter, softened
1 cup all-purpose flour (about 4 1/2 ounces)
1 cup regular oats
1/4 teaspoon baking soda
1/4 teaspoon salt
Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently. (Mixture will look like jam.) Stir in rind; cool completely.
Preheat oven to 400°.
Beat sugar and butter with a mixer at medium speed until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt. Stir flour mixture into sugar mixture (mixture will be crumbly). Press 2 cups flour mixture into bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread date mixture over flour mixture. Sprinkle with remaining flour mixture. Bake at 400° for 20 minutes or until golden brown. Cool completely in pan on a wire rack.
Yield: 20 servings (serving size: 1 bar)
NUTRITION PER SERVING
CALORIES 162(28% from fat); FAT 5g (sat 2.3g,mono 2g,poly 0.3g); PROTEIN 1.6g; CHOLESTEROL 12mg; CALCIUM 14mg; SODIUM 78mg; FIBER 1.8g; IRON 0.7mg; CARBOHYDRATE 29.5g