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Ingredients

¾ cup white sugar ½ cup butter, softened ½ cup water 1 (8 ounce) package chopped pitted dates 1 ¼ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon salt ¼ cup orange juice ¾ cup milk 2 eggs 1 tablespoon orange zest 1 cup chopped pecans 3 cups confectioners' sugar ⅓ cup butter, softened 1 (3 ounce) package cream cheese, softened 1 tablespoon orange zest 2 ½ tablespoons orange juice

Nutrition Info

122.5 calories carbohydrate: 17.4 g cholesterol: 18.5 mg fat: 5.8 g fiber: 0.7 g protein: 1.2 g saturatedFat: 2.7 g servingSize: - sodium: 76.6 mg sugar: 13.9 g transFat: : - unsaturatedFat: : -

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.

4 dozen

Luxuriously moist, old-fashioned date bars accented with orange peel and a buttery orange frosting.