Cat Cora updates the old-fashioned favorite, date bars, with Roasted Saigon Cinnamon and Roasted Ground Ginger.
Preheat oven to 350°F. Mix flour, baking powder, roasted cinnamon and roasted ginger in medium bowl. Set aside
Beat granulated sugar and eggs in large bowl with electric mixer on medium speed 2 minutes or until thickened. Add flour mixture; beat on low speed until well mixed. Stir in dates and nuts. Spoon evenly into foil-lined 13x9-inch baking pan
Bake 25 to 30 minutes or until top is golden brown and toothpick inserted into center comes out clean. Cool in pan on wire rack. Sift confectioners’ sugar over top. Cut into bars
Test Kitchen Tip: For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into bars.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.