Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup chopped dates
- 1 cup chopped dried figs
- 1 cup chopped prunes
- 1/2 cup panocha (Mexican brown sugar)
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
2. In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chopped pecans, dates, figs, prunes, and panocha.
7. Spread the batter evenly into the prepared baking pan.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the panocha bars cool completely in the pan before cutting into squares.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 16-20 bars
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 220mg
Carbohydrates: 50g
Fiber: 3g
Sugar: 35g
Protein: 4g
Substitutions for ingredients:
- Instead of pecans, you can use walnuts or almonds.
- You can substitute the dates, figs, and prunes with other dried fruits like raisins, cranberries, or apricots.
- If you can't find panocha, you can use regular brown sugar.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Drizzle melted chocolate over the cooled panocha bars for a decadent touch.
- Replace the panocha with molasses for a stronger flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugars.
- Don't overmix the batter, or the bars will be tough.
- Use a sharp knife to cut the bars into squares.
- Store the panocha bars in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the panocha bars in an airtight container at room temperature for up to 5 days.
Reheating instructions:
You can reheat the panocha bars in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Arrange the panocha bars on a platter and dust them with powdered sugar for a festive look.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the bars for extra texture and flavor.
Pairings:
Serve the panocha bars with a cup of coffee or tea for a sweet snack.
Suggested side dishes:
These bars are perfect on their own, but you can also serve them with a scoop of vanilla ice cream or whipped cream for a dessert.
Troubleshooting advice:
- If the bars are too dry, add a tablespoon of milk to the batter.
- If the bars are too wet, add a tablespoon of flour to the batter.
Food safety advice:
Make sure all the ingredients are fresh and properly stored before using them in the recipe.
Food history:
Panocha is a traditional Mexican brown sugar made from boiled cane juice. It has a rich, caramel-like flavor that adds depth to baked goods.
Flavor profiles:
The panocha bars are sweet, nutty, and fruity, with a hint of cinnamon and a chewy texture.
Serving suggestions:
Enjoy the panocha bars as a snack or dessert with a cup of coffee or tea.
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Taste: Sweet, Nutty, Caramelized, Chewy