"Bars for the Deities" - Bake from Scratch

      During the holiday season in the Philippines, Filipinos prepare these bars loaded with walnuts and dates to gift to loved ones as individually wrapped treats. The name (pagkain para sa mga diyos in Filipino) is believed to date back to the era of Spanish colonization, when dates and walnuts were luxuries that few could afford, making them suitable only for divine beings. While we cannot verify the truth of this tale, we can confirm that these bars are utterly delightful and buttery.

      Yields 24 bars

      1½ cups (334 grams) bourbon

      1½ cups (250 grams) packed whole Medjool dates

      2 cups (440 grams) firmly packed dark brown sugar

      1½ cups (340 grams) unsalted butter, melted

      ¼ cup (50 grams) granulated sugar

      3 large eggs (150 grams), at room temperature

      1 teaspoon (4 grams) vanilla extract

      1½ cups (187 grams) all-purpose flour, divided

      1½ teaspoons (7.5 grams) baking powder

      ¾ teaspoon (2.25 grams) kosher salt

      ¾ cup (85 grams) roughly chopped toasted pecans

      ¾ cup (85 grams) roughly chopped toasted walnuts

      Start by lining a baking sheet with paper towels. In a large microwave-safe bowl, heat the bourbon on high until it reaches 180°F (82°C), which takes about 2 minutes. (Alternatively, heat the bourbon in a small heavy-bottomed saucepan over medium heat until it reaches the same temperature.) Stir in the dates and let them sit for 20 minutes, stirring occasionally. Drain the dates, setting the liquid aside for another use if desired. Spread the dates on the prepared pan and pat them dry. Remove the pits and chop the dates into ¼-to ⅓-inch pieces.

      Preheat the oven to 350°F (180°C). Line a 13×9-inch baking pan with parchment paper, allowing some overhang on the sides. In a large bowl, whisk together the brown sugar, melted butter, and granulated sugar until well mixed. Beat in the eggs and vanilla until thoroughly combined.

      In another large bowl, whisk together 1¼ cups (156 grams) of flour, baking powder, and salt. Gradually fold this flour mixture into the butter mixture just until combined. In a medium bowl, mix together the dates, pecans, and walnuts; then add the remaining ¼ cup (31 grams) of flour, stirring until well combined. Fold the date mixture into the batter. Pour the batter into the prepared pan, smoothing the top.

      Bake for 10 minutes. Then reduce the oven temperature to 300°F (150°C) and continue baking until a wooden pick inserted in the center comes out clean and an instant-read thermometer reads 205°F (96°C), about 40 minutes more. Allow to cool completely in the pan. Using the excess parchment as handles, lift the bars out of the pan and, with a serrated knife, cut into 24 bars.

      Let us know how it turned out!