Farm Family Recipes

• For the crust:
• 2 Cups Graham Crackers crumbs
• 3 Tbsp. Butter, melted
• 1 Egg
• 1 tsp. Vanilla Extract
• Pinch of Salt
• For the Date caramel and pecan topping:
• 12 oz. Natural Delights Pitted Dates, soaked in hot water (reserve water)
• 1 Tbsp. Maple Syrup
• 1 ½ Cups Whole Pecans, plus extra for the top
• 1 tsp. Flaked Sea Salt

Preheat oven to 350F. Line a baking pan with parchment paper and spray with non-stick spray and set aside. In a bowl, add the ingredients for the crust and mix to combine fully, making sure all of the dry ingredients are incorporated fully with the wet ingredients. Transfer the crust mixture to the baking pan and press the mixture down into the pan to form as equally as possible a crust in the bottom of the pan. Place the crust in the oven to bake for 10 minutes, and remove and allow to cool fully. While the crust in baking, cover dates with hot water in a bowl for 5 minutes to soften. Transfer the dates to a food processor, reserving the leftover over water. Start with adding 2 Tbsp. of the leftover water and process the dates until a smooth and consistent date caramel is form. Adding more water if needed. Transfer date caramel back into a bowl, adding the maple syrup, mix to fully combine, then add the pecans. Spread mixture evenly onto cooled crust, top with additional pecans and sprinkle with flaky sea salt. Place in the fridge for 1-2 hours or overnight and remove from fridge to slice and serve.