Sticky Toffee Date Bars
I first made these bars many many moons ago in an effort to finish up the leftover dates after Ramadan. After the first bite the vote was unanimous, this was a keeper and needed to be made weekly! A few pointers for this recipeMake sure to use a tiny amount flaky sea salt on the top. It’s a total game changer. I use the Maldon brand. When baking it’s always best to let your eggs come to room temperature before using them. Use good quality dates. I use the Ziyad brand. Their mejdool dates are by far the best!
Ingredients
- 2 cups of pitted mejdool dates
- 1tsp baking soda
- Boiling water (only enough to just cover the dates) I used almost a cup
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups self-rising flour
- For the toffee
- 1/2 cup butter
- 1 cup brown sugar
- 3/4 cup heavy cream
- Flaky sea salt
Instructions
- Place your pitted dates in a bowl and sprinkle with the baking soda. Cover with boiling water and set aside.
- Beat the butter and white sugar till pale and then add 1 egg at a time. Scrape the sides and mix till incorporated. Now add the date mixture along with the water it’s soaking in and heat it in. Once it’s mixed well, add the flour a little at a time.
- Place in a prepared baking pan and bake at 350 till done. Make sure you preheat the oven.
- While that’s baking, heat the butter and brown sugar. Stir constantly. When it reaches a boil keep stirring for a few minutes and add the cream. Stir constantly till it’s well incorporated. Pour over your cooled and cut date bars and sprinkle with sea salt.
- Enjoy and don’t forget to rate this recipe ❤️