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Pineapple Date Bars

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 6-8
One of the tricks of finding recipes that actually taste good, is to take a risk every now and then. Granted, mixing pineapple and dates doesn't really constitute much of a "risk", but I'll take my excitement where I can get it. The trick here was finding a recipe which did not detract from the taste of the dates. Adding pineapple seems to have done the trick. Added bonus? Your kitchen will smell wonderful for hours after these bars are wrapped and stored.

Enjoy these during or after Ramadan!

1 lb. chopped dates, pitted
1 (8 oz.) can crushed pineapple
1 tbsp. vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups rolled quick oats, (not instant)
1 cup brown sugar
1/8 tsp. salt
1 cup butter (chilled and diced) or margarine

Preheat oven to 375 degrees F/190 degrees C. Grease a 9 x 9-inch sqaure baking pan.

Place a medium sauce pan over medium heat. Add dates and crushed pineapple (juice and all). Cook until dates are soft. Stir in vanilla. Set aside and let cool.

In a large mixing bowl, combine flour, oats, sugar and salt. Work in butter until pastry is crumbly.

Spread half the mixture in bottom of prepared baking pan and pat down. Cover with date filling. Spread remaining mixture on top.

Bake in preheated oven for 30 minutes. Cut into squares while still warm and cool in pan before serving.

Makes 6-8 servings.

Recipe and photo is used with permission of Accidentalhedonist.com

Source: Accidentalhedonist.com
Date: August 21, 2006


Reviewer: Joanna
An excellent recipe...quick and easy to make!! And delicious too!


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