published on in Celeb Gist

Food for the Gods Recipe

Democracy Dies in Darknessclock1 hour 30 minscourseDessertStart CookingComment on this storyAdd to your saved recipesBy Isa Fabro

Buttery and chewy, rich and decadent is how pastry chef Isa Fabro describes this classic Philippine dessert, Food for the Gods. They are similar to blondies, but the addition of Medjool dates and walnuts lends a deep caramel flavor and toasty crunch with a nice hint of salt.

These are especially popular during the holidays, wrapped in colorful red, blue, green and gold cellophane — a delectable dessert that is opened like a gift to enjoy.

You may use a stand mixer, but this recipe is easily done by hand.

Storage: The bars can be stored in an airtight container at room temperature for up to 4 days, refrigerated for up to 1 week or frozen for up to 1 month.

Adapted from Los Angeles pastry chef Isa Fabro.

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Ingredients

measuring cup

Servings: 24 (makes 24 bar cookies)

Directions

Time Icon Active: 45 mins| Total: 1 hour 30 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 325 degrees.

  • Step 2

    Place the walnuts on a sheet pan and toast in the oven 8 to 10 minutes, or until fragrant, shaking halfway through. Let cool completely.

  • Step 3

    Grease the bottom and sides of a 9-by-13-inch baking pan (or two 8-inch square pans) with nonstick cooking spray, then line with parchment paper or aluminum foil (no need to spray if using foil), leaving a generous overhang on the two long sides. Coat the bottom and sides of the parchment or foil with the nonstick spray as well.

  • Step 4

    In a large bowl, whisk together the flour, baking powder, baking soda and fine salt until fully incorporated.

  • Step 5

    In a medium bowl, combine 1/4 cup (30 grams) of the flour mixture with the dates and walnuts. Toss together, making sure the date and walnut pieces are coated and separated.

  • Step 6

    In a separate large bowl, whisk together the butter, brown sugar and coconut sugar until the sugars thoroughly combined and creamy, 2 to 3 minutes. Add the eggs one at a time, whisking each until thoroughly combined before adding the next egg. Whisk in the vanilla extract and then the flour mixture in two additions. Add the coated dates and walnuts in two batches, folding together with a spatula.

  • Step 7

    Pour the batter (it will be thick) into the prepared pan and evenly smooth the top. Bake for 40 to 45 minutes, rotating from front to back halfway through, until the edges and top have a golden crust but the middle remains slightly underdone, with a toothpick inserted in the center pulling up moist crumbs. Sprinkle with the sea salt.

  • Step 8

    Transfer the baking pan to a wire rack and let cool for at least 1 hour.

  • Step 9

    Using the excess parchment or foil like a sling, remove the slab from the pan and transfer to a cutting board. Using a long serrated knife, trim the edges and cut the slab into 2-inch squares; you should get 24 pieces. Transfer the cut pieces to an airtight container and freeze for 30 minutes.

  • Step 10

    Wrap each piece in a 6-inch colored cellophane square (like a small present), twisting the ends tightly to close.

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    Nutritional Facts

    Per bar

    • Calories

      310

    • Fat

      16 g

    • Saturated Fat

      8 g

    • Carbohydrates

      42 g

    • Sodium

      166 mg

    • Cholesterol

      61 mg

    • Protein

      3 g

    • Fiber

      2 g

    • Sugar

      31 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from Los Angeles pastry chef Isa Fabro.

    Tested by Kari Sonde and G. Daniela Galarza.

    Published December 8, 2020

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