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
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.
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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.
This recipe sounds amazing! Before I make it, I just wanted to share some insight on the Chinese origins as an American living in China: Date nut chews, often square or rectangular, are a common snack sold in China. They’re primarily made of dates and walnuts, and the dates are not the same as the ones we typically use in the US. You can find some pictures of what I’m talking about if you search “Chinese date walnut candy”. They’re quite tasty but can be very chewy!
I googled out of curiosity. This is my grandma’s recipe!! I was wondering how old it was. Our differences is. After cooking when cool enough to handle we roll in granulated sugar. Making log like cookies. Ours are called Chinese chew sticks. Thanks for the information.
That’s so interesting! I might try making sticks, too!
lovely recipe, however the temperature of oven is Too HOT, you’ve forgotten to convert oven temperatures on the old scale it would have been 350- it should be cooked at 180 degrees. I nearly burnt mine and my daughter’s grandmother reminded me to convert the temps you gave 😃
You must be thinking of degrees Centigrade? The oven temperature as stated in the recipe, 325°F, is correct. My oven doesn’t even have a setting as low as 180.
Delicious and easy.
This is the same recipe my mother always used for Chinese Chews at Christmas in the 60’s. The only difference is that she made it with cake flour. I’m making a batch right now. I still have her recipe in her handwriting…so precious. She also made another Christmas cookie called Cherry Winks. It was a winner in one of the Pillsbury Cook-off cookbooks. It wasn’t her recipe; she saw it in the cookbook. I found your site by looking up Chinese Chews to see if it was the same as the one I have, and I was so delighted to find it! Thank you for sharing with so many prople!
Hi Pam. I’m so glad you found the recipe and hope yours turn out great!
Has anyone made these using gluten free flour(s)?
I have not tested these with gluten free flour.
I have loved these chews since I was a kid. Great memories at the holidays and now I dont have too wait for my sister to make them!! Only on holidays!! lol Funny thing all these years my family has been calling them Irish Chews?? Not sure why.Anyway thanks for reciepe going to get on it
I’ve never heard them called Irish Chews, very interesting! I hope you enjoy the recipe.
This is the same recipe I have from a bakery long closed down. I grew up in a very small town in Florida and the entire population loved Chinese chews. The only difference is to bake at 350° for 15 minutes. then roll into balls and coat with powdered sugar. I love to make these every Christmas. Thanks for sharing!
I’ve heard from a few other people over the years that roll them into balls coated with sugar as well. They’re great either way.
My Mom used to make these but after she cut them into squares, she rolled them into balls and rolled them in sugar.
I’m sure you mom’s chews were delicious!
These are the best cookies ever. Not too sweet and nice and soft
My family loves these. I freeze them and then when ready to serve dip them in icing sugar.
They really are so good, aren’t they?! Just perfect and old-fashioned.
Lana as you researched the history of Your recipe did you ever see instructions to roll the bars into a log shape and toss in a small bowl of granulated sugar? These remain uniformly moist and are favourites of our family and friends.
Hi Darla – No, I haven’t seen instructions for Chinese Chews made in that way. Lots of other candies and cookies are rolled and coated with powdered sugar, though.
My grandmother made them every Christmas. I still make them every year. However I make one traditional and one with dried cranberries. Marvelous. Have also made them gluten free for my sister and she loved them.
I realized after the reason mine took longer to cook was because I used a smaller pan.
Was interested in making such an old fashioned recipe so made tonight. They came out really good. I did have to cook longer but maybe because I used glass pan. I love them ❤️ Thank you Lana
So glad you enjoyed the recipe!
loved them 5 stars.