Reddit-famous Kath Bars are the kind of old-school, bakery-style bar cookie that somehow tastes even better the next day. They’re rich and buttery (thanks to brown butter), packed with chopped dates and toasted walnuts, and finished with a snowy dusting of powdered sugar. If you like blondies, date-nut bars, or anything with a caramelized, toasty vibe, these Kath Bars are about to become your go-to.
Why Everyone Will Love This Recipe
- Brown butter gives the bars a deep, nutty, caramel-like flavor
- Dates turn jammy and sweet, so the bars taste rich without frosting
- Walnuts add crunch and balance the sweetness
- Easy to bake in a single 9×13 pan
- Perfect for potlucks, holiday trays, and “just one more piece” snacking
What Are Kath Bars?
Kath Bars are a Reddit-beloved date-and-walnut bar cookie with a blondie-like base—think brown-butter blondies meets classic date-nut bars. They’re chewy, dense in the best way, and full of texture. The orange zest is subtle but important: it lifts all that buttery sweetness and makes the whole pan taste brighter and more “special.”
Cooking Tips
- Brown the butter slowly and pull it off heat as soon as you see golden flecks and smell nuttiness.
- Cooling the browned butter slightly helps the batter whip up light and fluffy with the sugars.
- Tossing chopped dates with the flour mixture keeps them from clumping into one sticky mass.
- Toast the nuts first—5 minutes in the oven makes a huge difference.
- Don’t overbake: you want a toothpick to come out almost clean, not bone-dry.
Frequently Asked Questions
Can I use pecans instead of walnuts?
Yes. Pecans are slightly sweeter and softer, but they work beautifully here.
What kind of dates should I use?
Medjool dates are extra soft and caramel-like, but any pitted dates work. If yours are very dry, chop them and let them sit with a tablespoon of warm water for 5 minutes.
Do I have to brown the butter?
Technically no—but it’s the signature move. Without brown butter, you’ll lose a lot of the flavor that makes these bars “famous.”
What is Fiori di Sicilia, and do I need it?
It’s a citrus-vanilla Italian flavoring. Not required, but it adds a subtle bakery aroma. Vanilla + orange zest already gets you most of the way there.
Why bake at 325°F instead of 350°F?
The slightly lower temperature helps the bars bake evenly and stay chewy instead of drying out at the edges.
How do I get clean slices?
Cool completely, then chill for 30 minutes. Wipe the knife between cuts, then dust with powdered sugar right before serving.
How to Store
Store Kath Bars in an airtight container at room temperature for 3–4 days. For a fudgier, chewier texture, refrigerate up to 1 week and bring to room temperature before serving.
How to Freeze
Freeze the fully cooled bars (uncut or sliced) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge or at room temperature, then dust with powdered sugar before serving.
Ingredients
- 1 cup unsalted butter (2 sticks), divided (for browning + cooling)
- 2 cups all-purpose flour (about 240 g)
- 1 1/2 tsps baking powder
- 1 tsp salt (use 3/4 teaspoon if using salted butter)
- Optional: 1/2 tsp cinnamon, pumpkin pie spice, or chai spice
- 12 oz dates, pitted and coarsely chopped
- 2 cups walnuts, toasted and chopped (about 8 oz)
- 2–3 tsps orange zest (about 1/2 navel orange)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar (light or dark)
- 4 large eggs
- 2 tsps vanilla extract (or 1 1/2 teaspoons vanilla + 1/2 teaspoon Fiori di Sicilia)
- Powdered sugar (icing sugar), for dusting
Step-by-Step Instructions
- Brown the butter: Add 3/4 cup butter (1 1/2 sticks) to a saucepan over medium heat. Stir constantly until foamy, then keep stirring as golden-brown flecks appear and the foam begins to subside. Immediately pour the browned butter into a heatproof bowl containing the remaining 1/4 cup butter (1/2 stick) (cold). Stir to melt and cool slightly.
- Prep the pan: Line a 9×13-inch baking pan with parchment paper (or butter it generously). Set aside.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and (optional) spice.
- Zest the orange: Grate 2–3 teaspoons orange zest and set aside.
- Toast and chop walnuts: Toast walnuts until fragrant, then chop and reserve.
- Chop the dates: Coarsely chop dates. Toss them into the flour mixture as you go to prevent sticking and clumping.
- Preheat the oven: Once the butter mixture has cooled to warm (not hot), preheat to 325°F (160°C).
- Cream butter + sugars: Beat the browned-butter mixture with granulated sugar and brown sugar for about 5 minutes, until noticeably lighter and fluffy.
- Add eggs: Beat in eggs until the mixture looks airy and thickened, about 2–3 minutes.
- Fold in flour/date mixture: Add the dry ingredients and fold until almost combined (a few streaks of flour are okay).
- Add the mix-ins: Fold in toasted walnuts, orange zest, and vanilla (plus Fiori di Sicilia if using) until just combined.
- Bake: Spread batter evenly in the prepared pan. Bake 40–50 minutes, until a toothpick comes out almost clean (a few moist crumbs are perfect).
- Cool + dust: Cool completely in the pan. Dust generously with powdered sugar right before serving.
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