Spiced pecan date shortbread bars from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • Eat Your Books

    Can substitute corn syrup for golden syrup

  • ashallen on March 23, 2022

    Very nice bars. If you like gingerbread flavors, you'll probably like these, too. It's a bit hard to tell from the photo here, but the shortbread cookie layer on the bottom is as thick or thicker than the other two layers combined - fortunately it was nice and tender! The gooey molasses-spice layer is thin, but its flavor permeates the entire bar. Even with the gooey layer, there was no problem popping these out of the pan after baking. Some of the pecan halves popped off during unmolding and slicing - perhaps pecan pieces would stick better but wouldn't be as pretty.

  • hillsboroks on January 28, 2017

    These are the absolute best date bars I have ever made. I had all the ingredients including Golden Syrup and made no substitutions. They aren't as cloyingly sweet as other date bars and the shortbread crust is the perfect base for the date and pecan topping. The filling has a lovely molasses and spice flavor that is perfect. They haven't quite cooled yet but I keep cutting small pieces from the edge and savoring every morsel.

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