• Position the oven rack in the middle of the oven , and preheat it to 356° F / 180° C (160° C fan).
• Grease and line an 8×8-inch (20x20cm)square baking pan with parchment paper. Leave an overhang of parchment paper making it easy to lift out after baking.
• In a large bowl, mix together, the flour, sugar, baking powder and salt,
  ¾ cup (94g) all purpose flour (same as plain flour -UK OR cake flour), ⅓ cup (66g) brown or white granulated sugar, ½ level teaspoon baking powder, ½ teaspoon salt
• Add the chopped dates,pecans, eggs and melted butter.
  1 ½ cups (240g) dates, pitted and roughly chopped, 1 cup (125g) pecans, chopped, 2 large eggs, lightly beaten, 2 Tablespoons (30g) butter, melted
• Mix until combined.
• Spread the mixture evenly into the prepared baking pan. Bake for 20 - 25 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven but leave in the pan for 10 minutes before slicing into preferred portions.

Storage

• Room Temperature: Keep the Date Nut Bars in an airtight container at room temperature for up to 2 days. Ensure it is placed in a cool place away from direct sunlight.
• Refrigeration: For longer storage, refrigerate the Date Nut Bars in an airtight container for up to a week. This helps maintain freshness.
• Freezing: If you want to store the Date Nut Bars for an extended period, consider freezing it. Wrap individual slices tightly in plastic wrap and then aluminum foil. Label with the date. Freeze for up to 1 month. Thaw slices in the refrigerator before serving.