CALYPSO BARS

CALYPSO BARS image

Number Of Ingredients 12

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Ingredients

2-1/2 squares unsweetened chocolate
2/3 cup hot water
1-1/3 cups sugar
1-1/3 cups (6-1/2 oz pkg) chopped dates
1 cup butter or margarine
1-1/4 cups firmly packed brown sugar
1 tsp vanilla
1-1/2 cups sifted flour
1/2 tsp salt
1/2 tsp baking soda
1 cup chopped nuts
1-1/2 cups quick rolled oats

Steps:

Melt chocolate in hot water. Add sugar. Stir until dissolved. Add dates. Cook over low heat until thickened - About 5 minutes. Blend in 1/4 cup butter. Add vanilla - cool, cream 3/4 cup butter and brown sugar until fluffy. Sift together flour, salt and soda. Ad to creamed mixture. Blend well. Add nuts and oats. Mix until crumbly. Press 1/2 onto bottom of greased 13x9x2" pan. Add date mixture - Top with rest of nut mixture. Bake in 350 degree oven for 30 minutes.

Henry powerz Galabuzi

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These bars are so good! I can't believe how easy they are to make.

Captain Venom

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I love the combination of chocolate and coconut in these bars. They're the perfect dessert for any occasion.

Steven Yager

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These bars are a delicious and easy way to satisfy your sweet tooth.

Emon Shikder

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These bars are a great make-ahead dessert. I often make them the night before a party or potluck.

Aaaa Ffff

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I made these bars for my kids and they loved them. They're a great way to get kids to eat their fruits and vegetables.

Syed Jawwad

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These bars are a great way to use up leftover graham crackers. They're also a great dessert for summer parties.

Korbin Frenchman

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I love these bars! They're so easy to make and they always turn out perfectly.

Md Sazib mia

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These bars are delicious! The chocolate filling is rich and creamy, and the coconut topping is the perfect finishing touch.

Hammad Anwar

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I've made these bars several times and they always turn out great. They're a favorite of my friends and family.

osamezu darlington

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These bars are so easy to make and they taste amazing. I love the combination of the graham cracker crust, the chocolate filling, and the coconut topping.