A classic recipe of the 1950s was called Chinese chews, a type of rich, chewy and thoroughly enjoyable date bar. Anita Harned of Elgin sent a recipe that will spark the memory for some. A subtle chocolate taste adds a contemporary touch.
Preparation time: 20 minutes
Cooking time: 35 minutes
Yield: About 50 bars
1 cup each: chopped, pitted dates, boiling water
1 teaspoon baking soda
1 cup sugar
1/2 cup (1 stick) unsalted butter or solid vegetable shortening
2 large eggs
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 bag (12 ounces) semisweet chocolate chips
1 cup chopped walnuts
Confectioners’ sugar
1. Put dates in a small bowl. Add boiling water and baking soda; stir well and let stand 15 minutes. Heat oven to 325 degrees. Grease a 13- by 9-inch pan.
2. Beat sugar and butter with an electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition; add vanilla. Stop the mixer and add flour, cocoa and salt. Mix to combine. Fold in dates and any remaining liquid, nuts and half of chocolate chips.
3. Transfer batter to prepared pan; sprinkle remaining chips over. Bake until set, 35 to 40 minutes. Cool completely; sift confectioners’ sugar over and cut into squares.
