This recipe is doubled, but nicely fits into my Jellyroll pan and makes 32 bars.
4 tablespoons melted butter 1 cup honey 4 eggs, well beaten 1 1/2 cups flour 1 teaspoon baking powder Dash of salt, 1/4 teaspoon plenty 1 cup dates or other dried fruit 1 cup chopped nuts Confectioners' sugar
Preheat oven to 350 degrees. Lightly butter Jellyroll pan. I do this even though mine is non-stick. Mix all ingredients together except for Confectioner's sugar in the order given. Spread in the pan and bake about 20-25 minutes or until firm and lightly browned. Cool for 5-10 minutes, then cut into bars 1X4" and roll the individual bars in the Confectioners' sugar, while still warm.
I am going to substitue dried cranberries for the dates this afternoon to see how that will work and then dried apricots.
I have used hazelnuts, almonds and wlanuts and prefer the hazelnuts, but they are a pain to shell; just be sure to toast them first to bring out the flavor.
I've also added a cup of coconut with good results!