Date Pecan Cake Bars with Mars and Twix

Date pecan cake bars combine naturally sweet Medjool dates, crunchy pecans, warm spices and chunks of Mars and Twix. Inspired by sticky toffee pudding, these tender, almond-rich cake bars have a lovely caramel-like flavour and a generous helping of leftover candy.

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Hey folks – I hope you all are doing well!

If you enjoyed my Chocolate Pecan Cake Bars with Snickers and Aero, here’s another variation from the same baking session! This time, I’m taking a different flavour direction, swapping the chocolate-forward base for dates, dark spiced rum, almond meal and warming spices.

The result is a tender, slightly crumbly cake bar with plenty of caramel-like depth, crunchy pecans and little pockets of nougat, chocolate and biscuit. I also wanted to bring in some of the flavours of sticky toffee pudding, although these bars have their own character and texture rather than trying to replicate the classic dessert. So, let’s dive into this spiced date pecan bars with Mars and Twix.

Date Pecan Cake Bars with Mars and Twix: A Sticky Toffee-Inspired Candy Combination

These date pecan cake bars bring together two ideas: the rich, warming flavours of a date-based sticky toffee dessert and the playful addition of leftover chocolate bars. The combination works particularly well because the dates provide a naturally sweet foundation, while the nuts, spices and candy pieces add contrasting flavours and textures.

Medjool Dates, Pecans and Warm Sticky Toffee Flavours

Medjool dates are the heart of this recipe. They have a naturally rich, almost caramel-like sweetness that makes them particularly suitable for desserts inspired by sticky toffee pudding. Rather than using them whole, I blend most of the dates into a thick, slightly chunky paste with dark spiced rum.

The rum is quite pronounced in the finished bars, and I wouldn’t reduce its role to a subtle background note. It brings warmth and aromatic depth, complementing the dates and making the flavour more complex. A little molasses reinforces that darker, almost treacly character, while the pecans contribute a pleasant nuttiness.

The warm spices complete the flavour combination:

• Cinnamon: Provides familiar warmth and pairs naturally with dates.
• Ground ginger: Adds a gentle, warming spiciness.
• Nutmeg and allspice: Bring depth and a slightly woody, aromatic character.
• Cardamom: Adds a fragrant note that works particularly well with the dark rum and dates.

I also intended to add some orange zest but forgot it when preparing the tested batch! I think it would be a lovely addition, bringing a little brightness to the otherwise rich combination.

Mars and Twix: Caramel, Nougat and Biscuit Pockets

The candy additions make these cake bars particularly fun and provide a different experience in every bite. Mars and Twix are a natural pairing here because they contribute different textures rather than simply adding more chocolate.

• Mars: Brings soft nougat, caramel and milk chocolate.
• Twix: Adds biscuit crunch, caramel and chocolate.

Both complement the dates and warm spices, creating little pockets of sweetness throughout the cake. The caramel elements also reinforce the sticky-toffee inspiration without making the entire base excessively sweet.

Toffee-Style Date & Pecan Cake Bars: A Tender Almond-Rich Crumb with a Moist Date Interior

One of the distinctive characteristics of these pecan and date cake bars is their texture. Unlike the chocolate Snickers and Aero version, which has a more brownie-inspired character, this batter is softer, smoother and less thick.

Almond meal plays an important role here. It contributes a tender, slightly chewy crumb and complements the natural richness of the dates and pecans. The date paste also gives the interior a soft, moist character, although the finished bars are relatively delicate and crumbly.

In fact, these bars were quite crumbly straight from the oven and remained fragile even after cooling completely. They developed a much better structure after refrigeration, making them considerably easier to slice and handle.

Don’t expect a dense, fudgy brownie or a particularly moist sticky toffee pudding texture. Think of these as tender, rustic cake bars with a slightly sticky interior and plenty of contrasting textures.

Less Added Sugar, More Room for the Candy

Despite their rich flavour, these date and pecan cake bars contain relatively little additional sugar. I used just a few tablespoons of light brown sugar, relying primarily on the dates, candy pieces and a little molasses for sweetness.

There is a good reason for this approach. Medjool dates are naturally sweet, while Mars and Twix already contribute plenty of sugar through their caramel, nougat and chocolate components.

The modest amount of brown sugar allows the other flavours to come through without making the finished bars excessively sweet. The butter, almond meal and pecans also provide richness, so there is no need to compensate with additional sugar.

Ingredients for Date Pecan Cake Bars with Leftover Candy

The ingredient combination is relatively straightforward, but each component contributes something important to the final flavour and texture. Here are a few details worth knowing before you start.

• Medjool Dates: The foundation of the recipe. Use pitted Medjool dates, which are naturally soft and particularly suitable for blending into a thick paste. Most go into the date mixture, while a few additional chopped pieces provide little pockets of fruit throughout the cake.
• Dark Spiced Rum: Adds a pronounced aromatic warmth and complements the caramel-like flavour of the dates. It is an important part of this particular flavour combination.
• Almond Meal: Provides a tender, nutty crumb and contributes to the slightly chewy texture. You can use it as purchased; toasting is not necessary.
• Pecans: Bring a pleasant crunch and buttery nuttiness. Toasting them beforehand is a nice option for a deeper flavour.
• All-Purpose Flour: Balances the almond meal and provides additional structure. The tested batter is relatively soft, so resist the temptation to add excessive flour.
• Mars and Twix: The candy-bar combination supplies nougat, caramel, chocolate and biscuit elements. Chop them into reasonably generous pieces so they remain noticeable throughout the bars.
• Butter: Contributes richness and tenderness to the cake.
• Eggs: Help bind the ingredients and provide structure.
• Light Brown Sugar and Molasses: A restrained amount of brown sugar adds sweetness, while molasses contributes a deeper, slightly treacly flavour. Molasses is optional, but I particularly like it for the sticky-toffee inspiration.
• Warm Spices: Cinnamon, ginger, nutmeg, allspice and cardamom create a fragrant, warming combination.
• Salt: Balances the sweetness and brings the other flavours together.
• Orange Zest: An optional addition that I would recommend trying. Although I forgot it in my tested batch, I think the citrus would complement the dates, rum and spices beautifully.

Other Candy Combinations for Date Pecan Cake Bars

Mars and Twix are not your only options! If you’re making these cake bars to use up leftover Halloween candy or Christmas chocolate, there are several other combinations worth considering.

• Skor Bars: Probably my first alternative! Buttery toffee pieces covered in milk chocolate would complement the dates, pecans and sticky-toffee-inspired flavours particularly well.
• Snickers: Adds peanuts, nougat and caramel for a nuttier candy-bar variation.
• Milky Way: Provides soft nougat and caramel without the additional biscuit element.
• Caramilk: Introduces creamy caramel-filled chocolate pockets.
• Rolo: A lovely option for extra soft caramel and chocolate.
• Bounty: Coconut and chocolate offer a different flavour direction.
• Reese’s Peanut Butter Cups: Peanut butter and chocolate work particularly well with the dates and pecans.

As a general guideline, keep the total amount of candy reasonably close to the original recipe. You can combine different bars depending on what you have available, although I’d avoid adding too many competing flavours.

How to Make Date & Pecan Cake Bars

The preparation involves making a date and rum paste, combining the remaining ingredients into a soft batter, and folding in the nuts and candy. The most important thing to remember is that these bars need time to cool and chill before slicing.

Prepare the Date and Rum Paste

Combine the dates with the dark spiced rum in a blender and process until you have a thick paste. I prefer to leave the mixture slightly chunky rather than blending it until completely smooth. This preserves some of the dates’ natural texture and gives the finished cake bars a little more character. If you are using additional dates, keep those separate and roughly chop them for folding into the batter later.

Make the Almond and Spice Batter

Prepare the butter, eggs and light brown sugar, then incorporate the date and rum paste along with the optional molasses.

Add the almond meal, all-purpose flour, salt and spices, mixing until the ingredients are combined into a smooth, soft batter.

One thing worth noting is that this mixture is not as thick as the batter for the chocolate cake bars. The almond meal and date paste create a different consistency, so don’t expect a dense brownie-like mixture.

Fold in the Pecans and Candy Pieces

Gently incorporate the pecans, additional chopped dates, Mars and Twix pieces. Distribute everything throughout the batter so that the nuts and candy are reasonably evenly dispersed.

I like keeping the pieces fairly generous rather than chopping everything too finely. This way, you get distinct pockets of caramel, nougat and biscuit when you cut into the cake.

Transfer the mixture into your prepared square baking pan and spread it evenly.

Bake, Cool and Chill Before Slicing

Bake the cake until the centre is set and the surface is cooked through, following the baking temperature and time in the recipe card.

Once baked, allow the cake to cool completely before attempting to portion it. These bars are quite fragile at this stage, and even a completely cooled cake may crumble when cut.

For much better results, refrigerate the cake before slicing. Chilling helps the butter and other ingredients firm up, allowing the bars to hold their shape more successfully.

I recommend cutting the chilled cake into approximately 12 generous portions rather than 16 smaller ones. The larger pieces are easier to handle and better suited to the delicate, crumbly texture.

Tips for Tender Date Pecan Cake Bars

A few small details can make a noticeable difference when preparing these date pecan dessert bars. In particular, pay attention to the consistency of the date paste and allow sufficient time for chilling.

• Keep the Date Paste Chunky: Blend the dates and rum until thick, but don’t aim for a completely smooth purée.
• Don’t Overdo the Flour: The batter is naturally soft and smooth. Adding too much flour may change the tender, almond-rich texture.
• Use Generous Candy Pieces: Larger Mars and Twix pieces provide more noticeable pockets of caramel, nougat and biscuit.
• Don’t Skip Refrigeration: The bars are fragile at room temperature, even after cooling. Chilling makes a considerable difference when slicing.
• Cut Larger Portions: Approximately 12 pieces work better than 16 smaller ones because the cake is relatively crumbly.
• Consider Adding Orange Zest: The zest of half an orange would be a lovely flavour addition, particularly alongside the rum and cardamom.

Storage and Make-Ahead Notes

Because of their delicate texture and candy additions, I’d keep these cake bars refrigerated.

• Refrigeration: Once completely cooled and sliced, store the bars in an airtight container in the refrigerator. Separate layers with parchment paper if stacking.
• Serving: Enjoy them chilled or allow them to sit briefly at room temperature before serving, depending on your preferred texture.
• Make-Ahead: These are a good option for preparing ahead of a holiday gathering. Chilling also makes portioning and arranging them easier.

More Cake Bars Recipes

If you enjoy these sticky toffee-stile cake bars with pecans, dates and leftover chocolate candy, you might also like some of my other cake-bar recipes. Here are a few variations featuring nuts, fruit, chocolate and different flavour combinations:

• Chocolate Pecan Cake Bars – A Decadent Leftover Candy Treat
• Dulce de Leche Cake Bars with Walnuts
• Walnut Fig Cake Bars with Honey and Lavender
• Orange Pistachio Cake Bars with Lavender
• Pistachio Cake Bars with White Chocolate and Orange
• Raspberry Pistachio Cake Bars with White Chocolate
• Lavender Cake Bars with Pecans

I’d love for you to try these toffee and date cake bars with almonds and pecans. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!