Caramelized Pear-Date Bars

Like classic date bars, these bars sandwich jammy filling between buttery shortbread and crumble topping, but with the addition of pears, they taste lighter and more luxurious than the traditional version.

makes 16

no eggs

Pear and Date Filling

Walnut Crust and Topping

1. To make the filling: Combine the pears, dates, salt, and ¼ cup water in a medium saucepan and bring to a boil over medium heat. Boil, stirring occasionally, until the dates break down and any liquid from the pears evaporates, 8 to 12 minutes. Stir in the vanilla. Remove from the heat and cool completely. To cool it more quickly, spread it on a plate.

2. Meanwhile, make the crust and topping: Position a rack on the lowest rung of the oven and preheat to 375°F. Coat an 8-inch square baking pan with nonstick cooking spray. Line the bottom and sides with foil or parchment paper and spray again.

3. Combine the oats, both flours, the brown sugar, baking soda, and salt in a large bowl and mix with your fingertips, breaking up any clumps of brown sugar. Mix in ⅓ cup (39 g) of the walnuts. Add the butter and toss until coated, then press and squeeze it into the dry ingredients until well mixed and crumbly.

4. Transfer two thirds of the mixture to the prepared pan and press into an even layer. Spread the cooled date mixture evenly over it. Add the remaining ⅔ cup (78 g) walnuts to the remaining crumbs and squeeze and mix with your hands until the nuts are evenly distributed and hazelnut-sized clumps form. Scatter the clumps evenly over the date mixture and gently press in.

5. Bake until the bars are golden brown, about 45 minutes.

6. Cool completely in the pan on a wire rack. Lift the bars out of the pan using the sides of the foil or paper. Cut into 16 squares.

MAKE AHEAD

Best the day made, the bars will keep refrigerated for up to 3 days or frozen for up to 1 month.