- 3/4 cup white sugar
- 1/2 cup butter, softened
- 1/2 cup water
- 1 (8 ounce) package chopped pitted dates
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup orange juice
- 3/4 cup milk
- 2 eggs
- 1 tablespoon orange zest
- 1 cup chopped pecans
- 3 cups confectioners' sugar
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 tablespoon orange zest
- 2 1/2 tablespoons orange juice
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10×15 inch jellyroll pan.
- In a small saucepan over medium heat, combine sugar, 1/2 cup butter, water and dates. Cook, stirring frequently until dates have softened and the mixture is well blended. Remove from heat. Combine the flour, baking soda and salt; stir into the date mixture, then mix in the 1/4 cup orange juice, milk, eggs and 1 tablespoon orange zest. Spread the batter evenly into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. To make the frosting, combine the confectioners' sugar, 1/3 cup butter, cream cheese and orange zest. Beat until smooth. Gradually mix in the remaining orange juice a tablespoon at a time until the icing is spreadable. Spread over the bars when cool. Cut into squares.