Chinese Chews

Chinese Chews are a vintage American bar cookie that’s been showing up in community cookbooks since the early 1900s. Despite the name, there’s nothing Chinese about them. The name likely comes from their chewy texture, and they’ve been a church potluck and bake sale staple for generations.

The batter is barely a batter at all. Eggs beaten with sugar form the base, with just enough flour and baking powder to hold everything together. Chopped dates and nuts make up the bulk of each bite. Baked low and slow, the result is a dense, chewy square with crispy edges and a candy-like center.

Rolling the cooled squares in granulated sugar gives them a sparkly coating and a slight crunch that contrasts with the soft interior.

Kitchen Tips

• Beat the eggs until genuinely light and fluffy before adding sugar. This is the only leavening assist you get besides the baking powder, so don’t shortchange it.
• Chop the dates small. Large chunks clump together and create pockets of pure date with no batter holding them.
• Bake at a true low temperature. These burn easily on the edges while staying raw in the middle at higher heat.
• Let the bars cool completely in the pan before cutting. Warm Chinese Chews crumble apart; cool ones slice cleanly.

Variations

• Use dried figs or dried apricots in place of dates for a different fruit flavor with the same chewy texture.
• Add a teaspoon of vanilla extract to the egg mixture for a warmer, rounder flavor.
• Use pecans for a Southern twist, or walnuts for a more classic, earthy crunch.