Ingredients
48
48 servings
- •0.75 cup white sugar
- •0.5 cup butter, softened
- •0.5 cup water
- •1 (8 ounce) package chopped pitted dates
- •1.25 cups all-purpose flour
- •0.75 teaspoon baking soda
- •0.5 teaspoon salt
- •0.25 cup orange juice
- •0.75 cup milk
- •2 eggs
- •1 tablespoon orange zest
- •1 cup chopped pecans
- •3 cups confectioners' sugar
- •0.33300000429153 cup butter, softened
- •1 (3 ounce) package cream cheese, softened
- •1 tablespoon orange zest
- •2.5 tablespoons orange juice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
- In a small saucepan over medium heat, combine sugar, 1/2 cup butter, water and dates. Cook, stirring frequently until dates have softened and the mixture is well blended. Remove from heat. Combine the flour, baking soda and salt; stir into the date mixture, then mix in the 1/4 cup orange juice, milk, eggs and 1 tablespoon orange zest. Spread the batter evenly into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. To make the frosting, combine the confectioners' sugar, 1/3 cup butter, cream cheese and orange zest. Beat until smooth. Gradually mix in the remaining orange juice a tablespoon at a time until the icing is spreadable. Spread over the bars when cool. Cut into squares.
Nutritional Facts
Per 48 servings
- Calories: 123
- Carbohydrate: 17g
- Fat: 6g
- Fiber: 1g
- Protein: 1g
- Sugar: 14g
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