Chinese Chews
Chinese Chews are one of those old-fashioned treats that make you stop and wonder how they got their name. First published in Good Housekeeping way back in 1917, these little sweets have been around for more than a century. Despite the name, there’s no evidence they have any connection to Chinese cuisine at all. They seem to be an American recipe that earned a spot in community cookbooks and holiday baking trays. Once you taste them you’ll see why!
Somewhere between a cookie and a candy is how I’d describe these chews. There’s no butter, no fancy flavorings, and no frosting to fuss with. Just flour, sugar, eggs, dates, and walnuts mixed together into a thick batter. The dates give them their natural sweetness and chewy texture, while the walnuts add just enough crunch to keep things interesting.
These treats were especially popular around Christmas, when home bakers needed recipes that were easy, economical, and could be made ahead of time. After baking, the warm bars are sliced, gently rolled by hand, and coated in powdered sugar. That powdery finish keeps them from sticking together, perfect for cookie tins and gift boxes.
Low-Point Chinese Chews
3Point
Ingredients
- ½ cup chopped dates
- ¼ cup chopped walnuts
- 2 large eggs
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk the eggs, sugar, and vanilla until smooth.
- Stir in the flour, baking powder, and salt.
- Fold in the chopped dates and walnuts.
- Spread the batter evenly into the prepared pan.
- Bake for 20–25 minutes, until lightly golden and set in the center.
- Let cool completely, then dust lightly with powdered sugar.
- Cut into 16 squares.
