Whole wheat date bars are soft, moist squares made with white whole wheat flour, chopped dates, butter, sugar, eggs, and walnuts, baked in a single pan and cut into sixteen bars. They take fifteen minutes to prepare, bake in thirty, and make a lunchbox treat with a mellow caramel flavor.
White whole wheat flour has a milder taste than regular whole wheat, so the bars are tender instead of dense, and the dates melt into the batter in sweet, chewy pockets. The batter is stirred together in two bowls and spread into a pan, with no layers to build, which makes these bars quicker than the classic oat crumb kind.
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Why You Will Love Whole Wheat Date Bars
White whole wheat flour adds fiber and a mild nutty taste.
Dates provide natural sweetness and chew.
One pan and a short bake make them easy for busy days.
Ingredients for Whole Wheat Date Bars
- The dry ingredients are two cups of white whole wheat flour, one teaspoon of baking powder, and half a teaspoon of sea salt.
- The wet ingredients are three quarters of a cup of sugar, half a cup of softened butter, two large eggs, two tablespoons of water, and one teaspoon of vanilla extract, plus two cups of chopped dates and half a cup of chopped walnuts.
White whole wheat flour. It gives body and a mild nutty taste.
Dates. They add sweetness and chew.
Butter and eggs. They keep the bars moist.
Walnuts. They add crunch.
Vanilla. It rounds out the flavor.
Baking Whole Wheat Date Bars Step by Step
1. Heat the oven. Heat the oven to 350 degrees F and grease an eight inch square pan.
2. Mix the dry ingredients. Whisk the flour, baking powder, and salt together.
3. Cream. Beat the butter and sugar until light, then beat in the eggs, water, and vanilla.
4. Combine. Stir in the dry ingredients until just mixed, then fold in the dates and walnuts.
5. Bake. Spread the batter in the pan and bake for thirty minutes until golden and set, then cool before cutting into sixteen bars.
Chop the dates into small pieces and toss them in a spoonful of flour before folding them in. Sticky dates clump together in the batter, and the light coating helps separate them so they spread through the bars. If your dates are dry, soak them in hot water for five minutes and drain well.
Do not overbake the bars. Whole wheat flour absorbs moisture, so a bar that looks fully set in the oven will be dry once cooled. Take the pan out when a toothpick shows a few moist crumbs, and let the bars finish setting in the pan for at least twenty minutes before cutting.
Serving Ideas for Whole Wheat Date Bars
Serve the bars at room temperature with coffee or tea, or warm one for ten seconds in the microwave and top with a pat of butter. For more date bakes, try oatmeal date crumb bars, easy old fashioned date nut bread, salted butter stuffed dates, or raspberry jam bars.
Notes and Variations for Whole Wheat Date Bars
Flag the allergens. These bars contain wheat, eggs, milk, and tree nuts, so check every label.
Do not taste raw batter. Do not taste the raw batter, since it contains raw eggs, and wash your hands and tools after mixing.
Check the doneness. A toothpick should come out with a few moist crumbs.
Chop the dates fine. Large pieces sink.
Skip the nuts. Use seeds for a nut free bar.
Use soft butter. It creams more smoothly.
Line the pan. Parchment makes lifting easy.
Check trusted guidance. Read the FDA safe food handling guidance for handling eggs and baked goods.
For a spiced version, add half a teaspoon of cinnamon and a pinch of nutmeg. For a richer one, replace some of the water with orange juice and add a teaspoon of orange zest. Both flavors suit dates, and neither changes the bake time or the texture of the finished bars.
You can swap the walnuts for pecans or almonds, or use dried figs or raisins in place of some of the dates. If you prefer a lighter bar, use half white whole wheat flour and half all purpose flour. The batter will be slightly lighter, and the bars will rise a little more.
Storing Whole Wheat Date Bars
Store the cooled bars in an airtight container at room temperature for up to four days, or in the refrigerator for up to one week. Freeze individually wrapped bars for up to three months and thaw at room temperature. The bars become moister after a day, as the dates release their sugar into the crumb.
Questions About Whole Wheat Date Bars
Why use white whole wheat flour in whole wheat date bars?
It has a milder taste and softer texture than regular whole wheat.
Can you make whole wheat date bars ahead of time?
Yes. They keep for a week in the refrigerator.
Can you freeze whole wheat date bars?
Yes, for up to three months.
Can I use regular whole wheat flour?
Yes, but the bars will be denser.
Do I need to chop the dates?
Yes, small pieces spread better.
Whole Wheat Date Bars
Equipment
- 8 inch square pan
- Mixing bowls
- Parchment paper
Ingredients
Main Ingredients
- 2 cup white whole wheat flour
- 1 tsp baking powder
- ½ tsp sea salt
- ¾ cup sugar
- ½ cup butter softened
- 2 large eggs
- 2 tbsp water
- 1 tsp vanilla extract
- 2 cup chopped dates
- ½ cup chopped walnuts
Instructions
Cooking
- Heat. Heat the oven to 350 F and grease a pan.
- Dry. Whisk the flour, baking powder, and salt.
- Cream. Beat the butter and sugar and add the eggs, water, and vanilla.
- Combine. Stir in the dry mix, dates, and walnuts.
- Bake. Bake 30 minutes and cool before cutting.
