Whole Wheat-Date Bars

Whole Wheat-Date Bars(Adapted from MS Cookies)

Date Filling

11 ounces pitted dates
3/4 cup apple cider

Dough

1 1/4 cups whole wheat flour
1 cup all-purpose flour
1/4 cup wheat bran
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup packed dark brown sugar
1 teaspoon grated lemon zest
10 tablespoons unsalted butter, softened
1 large egg
1/4 cup plain unsweetened applesauce

For the date filling

In a medium sauce pan over medium-high heat bring dates and cider to a boil. Lower heat to medium and simmer for 10 minutes, or until dates are soft and most of the liquid is reduced. Cool completely then puree until very smooth in a food processor.

For the dough

In a medium bowl, whisk together flours, wheat bran, salt and baking soda.

In a large mixing bowl, combine brown sugar and lemon zest. Beat on medium speed for 30 seconds to combine. Add in butter and beat until creamy. Add egg and mix until thoroughly combined.

Alternate the flour and applesauce into the butter mixture in 3 additions, beginning and ending with the flour. Mix just until combined, scraping down the bowl once or twice. Divide dough in half and wrap each piece in plastic wrap. Shape each dough into a rectangle and refrigerate until very firm.

Preheat oven to 375

Working with 1 piece of dough at a time, roll dough between two floured sheets of parchment paper until it is a 9 1/2" by 13" rectangle. If need to keep from sticking, sprinkle with a bit of all-purpose flour. Remove the top piece of parchment and trim dough into a 9" by 11" rectangle. Move paper to a baking sheet.

Cut the rectangle in half lengthwise. Spread a slightly overfilled 1/4 cup of the date mixture down half of each length. Leave a 1/4" border on all sides. Fold the dough over and pinch to seal. Set in the refrigerator until the dough firms up - at least 20 minutes. Repeat with other chilled dough and filling.

Bake for 20 minutes, until golden brown, rotating pans halfway through. Cool on the baking sheet on a wire rack for 5 minutes. Cut into bars and then transfer to a wire rack to cool completely. Makes about 24 bars