Gooey Salty Chocolate Date Bars

Sima Kazarnovsky Sima Kazarnovsky
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Did you even stop to think about a date? It’s like a caramel candy that grows on a tree — and it’s a delicacy that moonlights as a fruit. Incredible. Likewise, this dessert can also play two parts. Serve it hot and gooey with the dark chocolate chips oozing into the date filling, or (my personal preference) straight from the fridge for a sweet and salty refreshing bite. Enjoy the wonders of a date, either way you try!

 

Yields 16 squares

1h 20m 8
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat

Directions

Prepare the Gooey Salty Chocolate Date Bars

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an eight-inch (20-centimeter) square baking pan with Gefen Parchment Paper.

  2. To make the filling: In a small bowl, place dates, coffee, cinnamon, and vanilla. Pour boiling water over the mixture, making sure all the dates are submerged. Set aside.

  3. Meanwhile, mix all crust ingredients together in a bowl. Spread the resulting dough into the bottom of the prepared pan.

  4. Without draining the filling, use a spoon (or an immersion blender, but I prefer mundane utensils) to mash the date mixture until it’s nice and smooth. Don’t worry if there are a few chunks of dates in there.

  5. Pour the filling over the crust, spreading evenly. Sprinkle the top with chocolate chips, gently pressing them into the mixture. Sprinkle the pan with sea salt.

  6. Bake for 35–40 minutes. Serve with vanilla ice cream and pomegranate arils.

Credits

Description:

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti

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2 Comments

Shayla Gunter-Goldstein •

This sounds so good! And I'm wondering if instead of using flour and confection or sugar for the base if ground up gluten-free graham crackers would work similarly? Like similar to a cheese cake crust? I want to make it gluten-free but don't always want to use gluten-free flour. But I have these gluten-free graham crackers sitting in my cupboard and I was thinking it might work... Thoughts? Thanks

Raquel Malul Kosher.com Team •
Reply to Shayla Gunter-Goldstein

You could definitely try it! I've never tried it before but it sounds like it should work.

Libby •

Is the crust supposed to be the consistency of a dough? It's runny like a batter

Raquel Malul Kosher.com Team •
Reply to Libby

From the instructions it sounds like it should be more of a dough that you need to press into the pan and it shouldn't be like a batter. Did you follow the directions exactly for the crust?

Libby •
Reply to Raquel Malul

yes I did, that's why I'm wondering if the amounts are correct.

Raquel Malul Kosher.com Team •
Reply to Libby

Someone on the Kosher.com team just tried this recipe for Shabbos. They reported back that the dough is definitely runny, more of a batter, but it bakes up like a crispy shortbread. We will be updating the recipe to reflect that. Thanks!