Date Carob Bars

Date-Carob Bars

Dates, dark brown sugar and chocolaty carob add an earthy essence to these bars, which you can enjoy all day long.


30 bars


  • 2 cups firmly packed Domino® Dark Brown Sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/2 cup shortening, melted
  • 2 cups pitted dates, chopped
  • 2 cups carob (or chocolate) chips
  • 2 cups almonds, sliced
  • Domino® Confectioners Sugar for sprinkling


Preheat oven to 350°F. Grease a 15x10-inch jelly roll pan. Line with parchment or waxed paper; grease paper.

In large mixing bowl, combine brown sugar, flour, baking powder and salt. Blend in eggs and shortening until combined. Stir in dates, carob chips and almonds. Spread mixture evenly into prepared pan.

Bake 25 minutes, or until set and lightly browned. Cool completely; refrigerate.

To remove from pan, loosen edges with a spatula. Flip pan over on work surface. Remove paper. Cut into bars; sprinkle with confectioners' sugar.


Carob comes from the pod of the tropical carob tree. It has a sweet, edible pulp, which after drying is roasted and ground into powder. The powder is used to make carob chips, which look and taste a bit like chocolate, and is sometimes used as a substitute for chocolate.