Chinese Chews (Nut and Date Bars)

Introduction

These chewy date and walnut bars come together in one bowl with beaten eggs and sugar, then bake until golden in about 30 minutes. The texture is dense and fudgy, with bursts of sweetness from dates and raisins, making them ideal for lunchboxes, afternoon snacks, or a quick dessert.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Total Time: 42 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

• Brown sugar swap: Replace half the sugar with packed brown sugar for a deeper caramel note and slightly softer texture.
• Nut variation: Swap walnuts for pecans or almonds to shift the flavor profile while keeping the same chewiness.
• Extra fruit: Increase dates to ¾ cup and reduce walnuts to ½ cup if you prefer a more date-forward bar.
• Spiced version: Add ½ tsp cinnamon and a pinch of nutmeg to the dry ingredients for warm spice notes that complement the dates.
• Citrus lift: Add ½ tsp lemon zest or orange zest to the egg mixture for brightness that cuts through the sweetness.

Tips for Success

• Beat the eggs until visibly foamy before adding sugar—this incorporates air and helps the bars rise slightly and stay tender rather than dense.
• Don’t overmix after adding flour; stop as soon the dry ingredients disappear to keep the bars chewy and prevent toughness.
• Test doneness by inserting a toothpick near the center; it should come out with just a few moist crumbs, not wet batter—overbaking dries them out quickly.
• Cut the bars while they’re still warm and the edges are set but the interior is still soft; this makes them easier to portion and roll in icing sugar.
• If icing sugar won’t stick, lightly brush the warm bars with a tiny amount of water before rolling—it helps the sugar coat evenly.

Storage and Reheating

FAQ

Can I make these without self-raising flour?

Yes. Use ⅔ cup all-purpose flour mixed with ¾ tsp baking powder and ¼ tsp baking soda in place of the self-raising flour. The rise and texture will be nearly identical.

Why are my bars turning out cakey instead of chewy?

You likely overmixed the batter after adding flour, which develops gluten and makes them tough and dry. Mix just until the flour disappears, then stop.

Can I use chopped dried fruit other than dates and raisins?

Yes. Dried apricots, dried cranberries, or dried figs work well and provide similar moisture and chewiness. Keep the total amount at ½ cup dates plus ½ cup of your chosen second fruit.

Do these bars need to be refrigerated?

No. They stay fresh at room temperature in an airtight container for several days. Refrigeration extends their life but makes them slightly firmer.