Chinese Chews I

Chinese Chews I

3
Lesy 0

"Made in a shallow cookie pan and cut into squares then rolled and tossed in confectioner's sugar. Chewy and wonderful!"

Ingredients {{adjustedServings}} servings 403 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 72.9g
  • 24%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix dry ingredients except confectioner's sugar. Add nuts and dates.
  3. Then add eggs which have been lightly beaten. Mix well.
  4. Press mixture into ungreased cookie sheet as thin as possible. Bake for 15-20 minutes.
  5. Cut into 1 -2 inch squares while hot. Roll into balls as soon as the squares are cool enough to handle then roll in confectioner's sugar. Allow to cool completely before eating.
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Reviews 3

  1. 7 Ratings

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MichelleM
1/25/2004

Really chewy! My family doesn't like things too sweet, so I cut down the sugar to 1 1/3 cup, used chopped dates instead of pureed dates and 1 cup chopped pecans. I used a 9X13 pan for 25-30min and they turned out excellent! I didn't roll them in sugar afterwards -- they were great just plain. I think it would be too sweet if the full amount of sugar was used.

staff
11/20/2012

This recipe is the same as my grandmothers, except I don't puree the dates, I use chopped. I also use regular sugar to very lightly coat (I just cut them, I didn't roll into a ball) some of the chinese chews so we have them both with sugar and some without. I also tried using a glass pan and had to cook them longer, I will go back to using a regular 9 x 13 pan.

dinileslie
1/11/2011

No need to roll these treats...I cut these into mini-squares and that's it! Maybe they were too difficult to roll because I used 1 cup of sugar, and 1 cup of chopped pecans. The end result has a consistency like a brownie. Definitely a keeper in my regular recipes!