Dating from 1917, Chinese Chews, with their crispy tops and chewy centers, are a very old traditional bar cookie featuring nuts and dates. Bake a batch and enjoy the same treat your grandmothers probably had for the holidays.
We’re having a vintage-y kind of Christmas around here! First, I made some Graham Cookie Bars, then Haystacks, and now this very old recipe for Chinese Chews.
I remember my mother and grandmother making Chinese Chews every Christmas when I was a girl. They were and still are a tradition. They bake up with a beautifully crispy top and a chewy center. Perfect with your afternoon tea or coffee.
Knowing that this is a very old southern recipe, I did some internet research on its origin and read in several sources that it first appeared in the June 1917 issue of Good Housekeeping magazine. And that was all I could find.
The historian in me just couldn’t let that go without looking further. So I kept searching until I found a digitized copy of that issue. And guess what! The recipe is right there on page 78 of Good Housekeeping. Published in June 1917. Submitted by Mrs. L. G. Platt of North Bend, Oregon. (And I’m getting right on those Lemon Dumplings on the same page, too!)
Still, no one really knows why they’re called Chinese Chews. There’s nothing particularly Chinese about them. My guess is that in those times, the dates seemed exotic, and anything exotic was perhaps associated with the Far East? I can’t say for sure.
What I do know is that these little bar cookies are very delicious. And they’re another recipe that has firmly withstood the test of time.
Some recipes for Chinese Chews call for vanilla, some use brown sugar, and some even add coconut. As far as I can determine, those are later additions. The version passed down from my grandmother is the same as Mrs. Platt’s and uses only dates and nuts. And the only fat comes from the eggs!
Recipe Snapshot: Chinese Chews
Cuisine: Vintage Southern
Cooking Method: Oven
Total Time: 35 Minutes
Servings: about 20 pieces
Primary Ingredient(s): Flour, sugar, dates, pecans or walnuts, eggs
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Just like I remember at my Grandma’s when I was a kid. I even used pecans from her yard that she shelled and froze herself 24 years ago. They keep for ages. I miss her.“
— Sarah Swain
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What You’ll Like About This Recipe
- It’s truly a heritage recipe.
- Very easy to make – one bowl, one spoon, one pan, that’s it!
- Uses common ingredients.
- Perfect for holiday gifting.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 286 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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- Chopped Dates — If you can’t locate chopped dates, buy whole dates and chop them into small pieces.
- All-Purpose Flour — To use self-rising flour, simply measure the same amount of flour and omit the baking powder and salt.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Chinese Chews
STEP 1. Start by preheating the oven to 325°F. Generously butter an 8×8 pan and set it aside.
STEP 2. In a large mixing bowl, add the flour, granulated white sugar, baking powder, dates, salt, and nuts. (Note: In this batch, I used walnuts, but I do prefer pecans. They just have a richer taste, in my opinion.)
STEP 3. Add the eggs and, using a sturdy wooden spoon, stir until the eggs are incorporated.
Pro Tip
This step requires a bit of effort! Since there’s no other liquid or fat in the recipe, the dough is fairly stiff. You can mix this in a stand mixer or a food processor if you like. I do it by hand because I’m lazy and don’t want to clean up those appliances.
STEP 4. Spread the mixture into the pan you prepared at the beginning. Again, it’s a stiff dough, so you’ll need to gently persuade it to go into the corners.
STEP 5. Bake for about 30 minutes and check for doneness. A knife inserted in the middle should come out clean.
STEP 6. Let the pan cool on a wire rack for about 10 minutes. Then turn the whole thing out and cut it into small pieces about 1 to 1 1/2 inches square.
STEP 7. Dust the tops of the bars with powdered sugar.
Storage
- Store: Store in an airtight container (a plastic container with a tight fitting lid works best) at room temperature for about a week.
- Freeze: Chinese Chews may be frozen in a freezer-safe plastic container for up to two months. Thaw overnight in the refrigerator before adding confectioner’s sugar and serving.
More Holiday Treats You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Chinese Chews
Ingredients
- ¾ cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 cup chopped dates
- ¼ teaspoon salt
- 1 cup chopped pecans or walnuts
- 2 eggs
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F degrees. Grease an 8×8 pan and set aside.
- In a large bowl, mix the flour, sugar, baking, powder, dates, salt, and nuts.¾ cup flour, 1 cup sugar, 1 teaspoon baking powder, 1 cup chopped dates, ¼ teaspoon salt, 1 cup chopped pecans or walnuts
- Add eggs. Stir until all ingredients are thoroughly combined.2 eggs
- Spread into prepared pan.
- Bake for 30-35 minutes or until knife inserted in center comes out clean.
- Remove from oven and cool in pan for 10 minutes. Remove from pan, cut into small squares.
- Dust with powdered sugar.Powdered sugar
Notes
- Mixing the batter does require a bit of effort. Because there’s very little liquid or fat in the recipe, the dough is fairly stiff. You can mix this in a stand mixer or a food processor if you like.
- Store in an airtight container (a plastic container with a tight fitting lid works best) at room temperature for about a week.
- May be frozen in a freezer-safe plastic container for up to two months. Thaw overnight in the refrigerator before adding confectioner’s sugar and serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Made these twice! First time we forgot the sugar, but they came out as delicious bread. The second time was better. This recipe is perfect!
I’m so glad you enjoyed the recipe — even without the sugar!!
Just made batch number three (this week!) tonight. These are addicting! I also realized why it needs this exact amount of sugar.. tried to cut it down by half and they weren’t chewy! Lesson learned! 😊 Thanks so much for my new ‘go to’ dessert!
My pleasure, Amy! I’m happy to know you enjoyed it (and learned to use the full measure of sugar!).