Recipes and Cooking No-Bake Coconut Date Cracker Bars with Browned Butter Glaze 4.1 (7) 4 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 3, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Chill Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 24 Yield: 24 bars Jump to Nutrition Facts Ingredients 36 rich rectangular crackers ¾ cup packed brown sugar ½ cup whipping cream ⅓ cup butter 2 egg yolks ½ teaspoon salt 1 cup flaked coconut 1 cup chopped pitted dates ¾ cup chopped pecans or walnuts 1 tablespoon dark rum 1 teaspoon vanilla ¼ cup butter 1 cup powdered sugar 1 tablespoon milk ⅛ teaspoon salt ⅓ cup chopped pecans or walnuts Directions Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly butter the foil. Arrange half of the crackers in a single layer that completely covers the bottom of the prepared pan, cutting some to fit, if necessary. Set aside. For filling, in a medium saucepan combine brown sugar, cream, the 1/3 cup butter, the egg yolks, and 1/2 teaspoon salt. Cook over medium heat until butter melts, stirring constantly. Stir in coconut, dates, and the 3/4 cup pecans. Cook for 8 minutes or until mixture is glossy and has turned a rich shade of brown, stirring constantly. Remove from heat. Stir in the rum and vanilla. Pour filling over the cracker layer in the prepared pan, spreading gently to cover the crackers completely. Arrange the remaining crackers over the filling, pressing them lightly into the filling. Set aside. For the glaze, in a small saucepan melt the 1/4 cup butter over medium heat. Cook until butter is light brown. Transfer to a small bowl. Whisk in the powdered sugar, milk, and the 1/8 teaspoon salt until smooth, adding additional milk as necessary to make a spreadable glaze. Pour the glaze over the cracker layer, spreading evenly. Sprinkle with the 1/3 cup pecans. Cover and chill about 2 hours or until set. Use foil to lift uncut bars out of pan. Transfer to a cutting board. Using a serrated knife, cut into bars. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. Rate it Print Nutrition Facts (per serving) 205 Calories 12g Fat 23g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 205 % Daily Value * Total Fat 12g 15% Saturated Fat 5g 25% Cholesterol 34mg 11% Sodium 161mg 7% Total Carbohydrate 23g 8% Total Sugars 18g Protein 1g Calcium 20.2mg 2% Iron 0.4mg 2% Potassium 97mg 2% Folate, total 4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.