Some treats need a fancy name to get attention, and some earn their following purely on flavor and history. Chinese Chews are firmly in the second group. This old-fashioned treat is built from a simple batter of flour, sugar, eggs, chopped dates, and walnuts, baked until just set, then sliced, rolled by hand into little logs, and dusted in powdered sugar. The dates melt into a sticky, chewy base while the walnuts add crunch in every bite.
The recipe traces back more than a century, to a 1917 issue of Good Housekeeping, and it has stuck around in community cookbooks and holiday baking trays ever since, despite having no real connection to Chinese cuisine. It takes about 10 minutes of prep and 25 minutes in the oven, plus a little hands-on rolling, which makes it a favorite for cookie tins, gift boxes, and holiday dessert trays. This guide covers the complete recipe, what each ingredient does, tips for getting the texture just right, and plenty of ideas for variations, storage, and serving.
What Are Chinese Chews?
Chinese Chews sit somewhere between a cookie and a candy. There’s no butter, no creaming of sugar, and no fussy technique. The ingredients are simply stirred together into a thick, dense batter and baked in a single pan, more like a bar cookie than a drop cookie.
What sets them apart is what happens after baking. While the bars are still warm, they’re sliced into small rectangles and rolled between the hands into little log or ball shapes, then coated in powdered sugar. That rolling step compresses the chewy interior and gives each piece its signature shape, while the powdered sugar coating keeps the pieces from sticking together in a tin or box.
Why You’ll Love This Recipe
- Simple, pantry-based ingredients. Flour, sugar, eggs, dates, and walnuts are all you need.
- No mixer required. Everything comes together by hand in one bowl.
- Naturally sweet and chewy. The dates provide sweetness and texture without any candy-making required.
- A bit of crunch. Walnuts balance the soft, chewy base.
- Great for gifting. The powdered sugar coating and small size make them perfect for cookie tins.
- Make-ahead friendly. They store well, so they can be made well before a party or holiday.
- A taste of history. A recipe with more than a hundred years of story behind it.
- Easy to scale. The recipe doubles easily for a bigger batch.
Ingredients You’ll Need
The ingredient list is short, and each item plays a specific role in the final texture.
All-Purpose Flour
You need ¾ cup of all-purpose flour. It provides just enough structure to hold the bars together without making them cakey. This is a low-flour recipe by design, which is part of what gives the chews their dense, chewy bite.
Granulated Sugar
You need 1 cup of granulated sugar. It sweetens the batter and helps it set into a slightly crisp top with a soft, chewy interior as it bakes.
Baking Powder
You need 1 teaspoon of baking powder. It gives just a little lift so the bars aren’t completely dense, while still staying thin and chewy rather than rising like a cake.
Salt
You need ½ teaspoon of salt. It balances the sweetness of the sugar and dates and keeps the flavor from tasting flat.
Chopped Dates
You need 1 cup of chopped dates. Dates are the heart of this recipe, providing natural sweetness, a sticky, chewy texture, and a rich, caramel-like flavor. Make sure they’re chopped small so they distribute evenly through the batter.
Chopped Walnuts
You need ¾ cup of chopped walnuts. They add crunch and a toasty, nutty flavor that contrasts with the soft, sticky dates. Chop them to a similar size as the dates so every bite has some of each.
Eggs
You need 2 eggs. They bind the batter together and add richness, helping the mixture hold its shape once baked and rolled.
Powdered Sugar
You need 1 cup of powdered sugar for rolling. This is the finishing touch, coating each chew so it doesn’t stick to your hands, the pan, or the other pieces in storage.
Equipment
- An 8×8-inch metal baking dish
- A large mixing bowl
- A sifter or fine-mesh strainer
- A mixing spoon or rubber spatula
- A sharp knife for slicing
- A shallow plate or bowl for the powdered sugar
- A cooling rack
How to Make Chinese Chews, Step by Step
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F. Grease an 8×8-inch metal baking dish thoroughly so the bars release easily once baked.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt. Sifting helps prevent lumps and distributes the leavening evenly through the batter.
Step 3: Add the Dates and Walnuts
Stir the chopped dates and walnuts into the dry mixture until they’re evenly coated and distributed. Coating them in the flour mixture first helps keep them from sinking or clumping together in the batter.
Step 4: Mix in the Eggs
Add the eggs to the bowl and stir until no dry spots remain. The batter will be thick and sticky rather than pourable.
Step 5: Bake
Spread the batter evenly into the prepared baking dish. Bake for 24 to 28 minutes. Watch it closely near the end, since overbaking will dry the bars out and make them difficult to roll.
Step 6: Slice and Roll
Let the chews cool for about 10 minutes in the pan, just enough to handle safely but while they’re still warm and pliable. Slice into small rectangles, then roll each piece between your hands to compress it into a small log shape.
Step 7: Coat in Powdered Sugar
Roll each shaped chew in powdered sugar until fully coated. Set the pieces aside to cool completely.
Step 8: Store
Once fully cooled, transfer the chews to an airtight container for storage.
Recipe Card
Chinese Chews
- Yield: Serves 12
- Prep time: 10 minutes
- Cook time: 25 minutes
- Course: Dessert, Candy
- Cuisine: American, Vintage
Ingredients
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped dates
- ¾ cup chopped walnuts
- 2 eggs
- 1 cup powdered sugar, for rolling
Instructions
- Preheat oven to 350°F and grease an 8×8-inch metal baking dish.
- Sift together the flour, granulated sugar, baking powder, and salt in a large bowl. Stir in the dates and walnuts until evenly combined.
- Add the eggs and stir until no dry spots remain.
- Spread the batter into the prepared dish and bake for 24 to 28 minutes, being careful not to overbake.
- Cool for 10 minutes, then slice into small rectangles and roll each piece between your hands into a log shape.
- Roll each chew in powdered sugar and let cool completely.
- Store in an airtight container.
Tips for the Best Chinese Chews
Don’t Overbake
Overbaked bars dry out and crack instead of rolling smoothly. Pull them from the oven as soon as they’re set, even if the top still looks slightly soft.
Roll While Still Warm
The bars need to be warm enough to compress and hold their shape. If they cool too much before rolling, they’ll crumble instead of forming a log.
Chop the Dates Finely
Small, evenly chopped dates distribute better through the batter and make slicing and rolling easier.
Use Fresh, Soft Dates
Dry, hardened dates won’t soften into the batter as well. Soft, moist dates give the best chewy texture.
Coat Your Hands, Too
A light dusting of powdered sugar on your hands keeps the warm chews from sticking as you roll them.
Let Them Cool Fully Before Storing
Packing warm chews away traps moisture and can make them sticky or cause the powdered sugar coating to dissolve.
Grease the Pan Well
A well-greased metal pan makes it much easier to lift out and slice the bars cleanly.
Troubleshooting Common Problems
My Chews Won’t Hold Together When I Roll Them
They likely cooled too much before rolling, or they were slightly overbaked and dried out. Work quickly once they’re cool enough to handle, and pull the pan a minute or two earlier next time.
My Chews Are Too Dry
This usually means they baked a little too long. Start checking at the 24-minute mark and pull them as soon as they’re set but still soft.
My Chews Are Too Sticky to Roll
Give them a few extra minutes to cool before rolling, and make sure your hands and the finished pieces are well coated in powdered sugar.
The Powdered Sugar Coating Disappeared
This happens when the chews are stored before they’re fully cooled, or when there’s leftover moisture on the surface. Let them cool completely and consider a second light coat of powdered sugar before storing.
My Batter Seems Too Thick to Spread
That’s normal. This batter is meant to be thick and dense rather than pourable. Spread it into the pan with a spatula or the back of a spoon.
The Bars Stuck to the Pan
The pan wasn’t greased thoroughly enough. Grease it generously, including the corners, before adding the batter.
Variations to Try
Pecan Chinese Chews
Swap the walnuts for chopped pecans for a slightly sweeter, softer nut flavor.
Mixed Dried Fruit
Replace some of the dates with chopped dried apricots or golden raisins for a different flavor profile.
Coconut Coating
Roll the warm chews in sweetened shredded coconut instead of, or in addition to, powdered sugar.
Spiced Chews
Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced holiday flavor.
Chocolate Drizzle
Skip the powdered sugar and drizzle the cooled, rolled chews with melted chocolate instead.
Smaller Bite-Size Pieces
Slice the bars into smaller pieces before rolling for a daintier, more delicate treat.
Orange Zest
Stir a little grated orange zest into the batter for a bright, citrusy note that pairs well with the dates.
What to Serve With Chinese Chews
- A holiday cookie platter or dessert spread
- Hot coffee or spiced tea
- Eggnog or mulled cider
- Vanilla ice cream, for an extra treat
- Other vintage bar cookies or holiday candies
When to Serve It
- Christmas and holiday cookie exchanges
- Gift boxes and cookie tins
- Afternoon tea or coffee gatherings
- Potlucks and church bake sales
- Bridge club or card night snacks
- Any time you want a nostalgic, old-fashioned treat
Make-Ahead, Storage, and Freezing
Make ahead: Chinese Chews are an excellent make-ahead treat. Bake, slice, roll, and coat them a few days before you plan to serve or gift them.
Storing at room temperature: Store the fully cooled chews in an airtight container at room temperature for up to a week. Layer with parchment paper if stacking to help preserve the powdered sugar coating.
Refrigerating: Refrigeration isn’t necessary, but the chews can be kept in the fridge in an airtight container for slightly longer freshness.
Freezing: These freeze well. Place the fully cooled, sugared chews in a single layer on a tray to freeze, then transfer to an airtight container or freezer bag once solid. Thaw at room temperature and add a fresh light coating of powdered sugar if needed before serving.
Frequently Asked Questions
Where does the name Chinese Chews come from?
The exact origin of the name isn’t clear, and there’s no real connection to Chinese cuisine. The recipe first appeared in Good Housekeeping in 1917 and has simply carried the name through generations of home baking.
Can I make these ahead for the holidays?
Yes. They store well for about a week at room temperature and freeze well for longer storage, which makes them a convenient recipe to prepare ahead of a busy holiday season.
Why do I roll them while they’re still warm?
Warm bars are pliable enough to compress into a log shape by hand. Once they cool completely, they become firmer and are more likely to crumble instead of holding a shape.
Can I use a different nut?
Yes. Pecans work well in place of walnuts, and other chopped nuts can be substituted based on preference.
What if my dates are very dry?
Dry dates won’t soften into the batter as easily. Soak them briefly in warm water and pat them dry before chopping, or look for softer, moist dates when shopping.
Do I need a stand mixer for this recipe?
No. The batter is thick and simply stirred together by hand in one bowl.
Can I double the recipe?
Yes. Use a larger baking dish, such as a 9×13-inch pan, and add a few extra minutes to the baking time, checking for doneness with a toothpick.
Why is my baking dish supposed to be metal?
A metal pan conducts heat evenly and helps the bars bake with a texture that holds together well for slicing and rolling. A glass dish can be used in a pinch, but baking times may vary slightly.
Can I skip the powdered sugar coating?
You can, though the coating is part of what keeps the pieces from sticking together and gives them their classic look. A drizzle of melted chocolate is a nice alternative finish.
How long do they keep?
Stored in an airtight container at room temperature, Chinese Chews keep well for about a week, and they freeze successfully for longer storage.
Allergen Note
This recipe contains eggs, gluten, wheat, and tree nuts (walnuts). Always check ingredient labels, especially if substituting nuts or offering these to guests with dietary restrictions.
Conclusion
Chinese Chews are a simple, old-fashioned treat with more than a century of history behind them. With their chewy, date-sweetened centers, crunchy walnuts, and powdered sugar coating, they’re the kind of nostalgic recipe that earns a permanent spot in a holiday baking rotation. Give this vintage classic a try, and it just might become a new tradition in your own kitchen.
Happy baking, and enjoy this little taste of history!
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