Crust

• 2 cups flour
• 2/3 cup brown sugar
• 3/4 tsp baking powder
• 1/2 tsp salt
• 12 Tbsp cold butter, unsalted, cut into pieces

Pecan and Date Topping

• 1 cup dark corn syrup
• 3 eggs, large
• 1/4 cup flour
• 3 Tbsp brown sugar
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 1/2 cups chopped pecans
• 1 1/2 cups chopped Sunsweet® Pitted Dates

Crust

Preheat oven to 350°F and line a 9 x 13 inch baking pan with parchment so parchment goes 2 inches up sides. In food processor, mix flour, sugar, baking powder, and salt. Add butter and pulse to make a coarse meal. Add to the prepared pan and use a spatula to press into a firm layer. Bake until edges are very light brown, about 15 minutes.

Topping

Mix corn syrup, eggs, flour, sugar, vanilla, and salt. Stir in pecans and dates. Pour mixture over crust and bake until a tester comes out clean, about 35 minutes. Cool in the pan on a wire rack to room temperature. Use parchment to remove from the pan and cut into bars.

Recipe courtesy of Sunsweet