Rendez-Vous Bars

(Let’s just see what kind of search engine terms that one gets me!)

I’ve told you of my love of dates and date bars before, I know.  Well, there have been a few happy coincidences in recent weeks that made some appear in my very own kitchen.  While trolling the market on my lunch break, I saw a guy selling plump, shiny dates for a euro a kilo!  How could I resist?  I briefly considered just getting half a kilo, but then I tasted one and I threw caution to the wind.  Later, I was faced with a linzer dough that refused to behave – possibly because I tweaked the recipe a little too much – instead of making cute little tartlet shells, I ended up with tartlet-shaped cookies.  They were tasty, but hard to fill with ganache.  I decided to let the dough rest overnight, in hopes that it would settle down.

In the morning, I was telling Nick my plans for the dough.  “If it doesn’t work this time, I’m turning it into date bars.  Slam it in a pan, cover it with puréed dates, make some crumble topping… I almost hope it doesn’t work!”  So of course the next batch of tartlet shells came out perfectly, but the date bar idea had taken hold.  I used way more dates than I thought I needed, but I was pleased with the result: a firm hazelnut crust on which to spread a thick layer of sticky purée, with a crumbly, hazelnutty topping.  This goes a step beyond bar cookie into dessert territory, although I keep telling myself that all the fruit, fiber, and nuts make it a perfectly virtuous breakfast.

(Click through for the recipe.)

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