CRUNCHY DATE BARS

These delightful bars combine the sweetness of dates with the unexpected crunch of sauerkraut, creating a unique dessert experience. The oat and brown sugar crust provides a perfect base for the rich date filling, enhanced with cinnamon, walnuts, and a hint of vanilla. The addition of sauerkraut adds moisture and a subtle tang that complements the sweetness, resulting in a treat that's both familiar and intriguingly different.

Ingredients

2 cups (1lb. pkg.) pitted dates
1 cup drained Silver Floss Sauerkraut, rinsed
1/2 cup packed brown sugar
1 tsp. cinnamon
2-1/2 cups water
1 cup chopped walnuts
1 tsp. vanilla
2-1/2 cups sifted flour
3/4 tsp. salt
1-1/2 tsp. baking soda
1 cup packed brown sugar
1 cup rolled oats
1 cup butter or margarine

Directions

Cook dates, sauerkraut, sugar and cinnamon in water until thick, stirring frequently.
Add nuts and vanilla. Cool.
Combine flour, salt, soda, sugar, and oats; mix well.
Cut in butter with fork or pastry cutter. Mixture will be crumbly.
Press half the flour mixture into a greased 9-inch x 13-inch pan.
Spread the cooled date filling over the crust, then top with the other half of the flour mixture and pat gently.
Bake at 350° F. for 35 to 40 minutes or until golden brown.
Cool and cut into bars.