Crunchy Date Bars
Wonderful moist bars.
2 cups pitted dates (1 pound package)
1 cup Steinfeld's Sauerkraut, rinsed and drained
1/2 cup brown sugar, packed
1 teaspoon cinnamon
2 1/2 cups water
1 cup chopped walnuts
1 teaspoon vanilla
Cook dates, sauerkraut, sugar and cinnamon
together in water until thick; stirring frequently.
Add nuts and vanilla. Cool.
2 1/2 cups sifted all purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 cup brown sugar, packed
1 cup rolled oats
1 cup butter or margarine
Combine flour, salt, soda, sugar, and oats and mix well. Cut in butter or margarine. Mixture will be crumbly. Press half the flour mixture into a greased 9 x 13 inch pan.
Spread the cooled date filling over the crust, then top with other half of the flour mixture and pat gently. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Cool and cut into bars.
The Sauerkraut Book / Silver Floss