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Food for the Gods

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Here is my version of these date and nut bars, known in the Philippines as “Food for the Gods.” They are a rich treat usually reserved for special occasions, with just the right amount of sweetness and packed with dates, walnuts, and pecans.

Ingredients

  • 1-½ cup Butter, Melted And Then Cooled
  • 8 ounces, weight Pitted Dates, Chopped Coarsely (around 1 1/2 Cups)
  • 1-½ cup Walnuts, Chopped
  • 1 cup Pecans, Chopped (optional)
  • 2 cups All-purpose Flour
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Powder
  • ¾ cups Packed Brown Sugar
  • ¾ cups White Sugar
  • 4 whole Eggs At Room Temperature
  • 1 teaspoon Vanilla

Preparation

1. Preheat your oven to 350 degrees F.

2. Take 2 tablespoons of the melted butter and brush your pan (one 9×13 pan or two 8×8 pans), making sure to grease the sides as well.

3. Set the coarsely chopped dates, walnuts and pecans (if using) aside in a bowl. (If the dates you are using are too dry, you can soak them in a little bit of liquid. Make sure you drain them before mixing them in with the nuts.)

4. Sift the flour, salt, and baking powder into a bowl. Set aside.

5. Mix the remaining 1 1/4 cup melted butter and sugars until well incorporated.

6. Add the eggs one at a time, mixing well after each addition.

7. Add in the vanilla.

8. Reserve ¼ cup of the flour mixture. Dredge the date and nut mixture with the reserved flour. Use more of the flour mixture if needed.

9. Mix in the rest of the flour mixture with the wet ingredients. Do this gently, by hand, until just incorporated.

10. Fold in dredged dates and nuts with the batter.

10. Pour the batter (it will be very thick) onto the buttered pan(s).

11. Bake for 30 or more minutes, until light golden brown. It can take up to 40 or so minutes to cook, so keep checking. The bars are done when a toothpick inserted in the center comes out with moist crumbs.

12. Let cool, and cut into squares or bars. Traditionally, these are then individually wrapped and either stacked in a gift basket, or simply served on a platter.

Store these in an airtight container. They will stay moist if wrapped tightly.

18 Comments

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leebee on 11.21.2010

Holy mother of god!!!!!!!!!!!!!!! These things are named appropriately! LOVE these bars. They are like green eggs and ham…………”I would eat them anytime Sam I am!” I prefer them with just walnuts. I’ve also used dates AND figs, was okay. Lordy these things are redonkquelously divine! Make them ASAP.

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dizzielizzie on 8.22.2010

groans loudly as my eyes roll back into my head out of sheer ecstasy………OMG MAKE THESE BARS NOW! This is my SECOND yes SECOND time in less than a week that I have made these bars….my family, friends and bystanders LOVE THEM! Truly remarkable that something so simple is so sublime. This time I upped my brown sugar to 1 cup since and I’m not a sweets eater…..and GET THIS I added dried FIGS OMG TO DIE FOR! I love these bars when they are completely cooled you can really taste all the flavors then. Enjoy and THANK YOU SO MUCH for posting this recipe! A real WINNER!

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WisSue on 5.10.2010

These are wonderful — very moist and yet crunchy from the nuts. I did lightly toast the nuts before adding them to the batter (325 for 8 minutes). I didn’t feel like chopping the dates, so I used Sunsweet chopped dates (10 oz. pkg), just covered in hot water to rehydrate and drained. Those worked beautifully. I think coconut would be a great addition to these, too.

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kethrim on 4.2.2010

This recipe is absolutely AMAZING. I made them as dessert for my (non-kosher) Passover seder today, and they were easy, delicious, and I think my friend would have killed me if I didn’t share the recipe (I printed it out right then to give to her). I see another batch of these in my very near future.

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Mamajulep on 1.10.2010

Made them. Delicious. Moist. Great with coffee or milk. I’m sending them with my husband to work tomorrow. Only thing I can add is that it took more than 20 minutes prep time since I had to chop up two kinds of nuts and the dates as well. Since you have to melt the butter and get it back to room temp and you have to get your eggs to room temp, those preparations need to be considered. Easy, wonderful. Will make again, soon!

One Review

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elenagraziela on 1.1.2012

This is a nice recipe for a date nut bar — perhaps I expected more from reading the description. I have to say the aroma while baking is amazing, and they’re very buttery, but I didn’t think the taste lived up to the hype. I don’t think I’ll make these again.

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