Chinese Chews are a delightful, chewy dessert packed with dates and nuts, rolled in powdered sugar for a sweet finish. First published in the June 1917 issue of Good Housekeeping, the recipe was submitted by Mrs. L. G. Platt of North Bend, Oregon. Over the years, this dessert has gone by many names, such as Chinese Chews Cookie Bar, Chinese Chews Candy, and even Coconut Chews, depending on regional variations and personal preferences. Some versions include coconut, while others omit dates, showcasing the recipe’s versatility.
Caroline A. Davis Platt, born in 1877 in Nebraska and later married to Leighton Gill Platt, was around 40 years old when she submitted this now-famous recipe. Her contribution to Good Housekeeping brought this treat into American homes, where it has been enjoyed for over a century. Although the origin of the name “Chinese Chews” remains unclear, it seems more likely to reflect the early 20th-century fascination with “exotic” names rather than any direct link to Chinese cuisine.
These chewy, date-filled treats are perfect for the holiday season or as a sweet snack. The combination of finely chopped nuts and dates creates a rich, slightly crunchy texture, while the powdered sugar coating adds a festive touch.
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Chinese Chews
Food History
Dates became popular in American baking in the early 1900s, likely due to their natural sweetness and unique texture. With their combination of dates and nuts, Chinese Chews were a perfect addition to the growing collection of simple, homemade desserts. The recipe’s publication in Good Housekeeping ensured it would spread across the country, where it became a holiday favorite.
Interestingly, while the name “Chinese Chews” might suggest an international influence, it’s more likely that the name was chosen to evoke a sense of exoticism, a trend in early 20th-century recipe naming. This was common in marketing to appeal to American curiosity about foreign cultures. However, the recipe itself uses very familiar ingredients to American cooks of the time: eggs, sugar, flour, nuts, and dates.
Timeline
- Early 1900s: Dates become a popular ingredient in American desserts, used for their sweetness and texture.
- June 1917: Mrs. Caroline Platt of North Bend, Oregon, submitted the recipe for Chinese Chews, which was published in Good Housekeeping.
- Mid-20th century: Variations of Chinese Chews, sometimes including coconut, spread across American kitchens.
Recipe Discussion
Chinese Chews are known for their chewy, dense texture, achieved by combining finely chopped dates and nuts with a simple batter of eggs, sugar, and flour. Adding baking powder helps give the dessert a slight rise, while the chopped nuts (either pecans or walnuts) add a rich crunch to every bite. The finely chopped dates ensure that each square is filled with the fruit’s natural sweetness, creating a balanced flavor that isn’t overly sugary.
Once the mixture is spread thinly on a well-buttered baking sheet and baked, it is cut into small squares while still warm. Rolling these squares in powdered sugar creates a festive coating, making them perfect for holiday dessert trays or as a nostalgic treat year-round.
Preparation Tips
- Chop finely: Finely chop both the dates and nuts for an even texture throughout the bars. This will help the squares hold their shape and make them easier to roll in powdered sugar.
- Spread evenly: For the best chewy texture, the mixture should be spread thinly on the baking sheet. Be careful not to spread it too thick, which could result in undercooked centers.
- Cut while warm: Cut the squares while the mixture is still warm from the oven. Once cool, the chews will harden slightly, making them more difficult to cut neatly.
- Coat with powdered sugar: Rolling the still-warm squares in powdered sugar ensures that the sugar sticks, creating a sweet, delicate coating that enhances the flavor.
Recommended Kitchen Products
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- Chopping Board and Knife Set: A sturdy chopping board and sharp knife make it easy to finely chop dates and nuts evenly.
- Baking Sheet: A high-quality, non-stick baking sheet ensures that the batter spreads evenly and bakes to perfection.
- Powdered Sugar Sifter: A sifter is useful for evenly dusting the chews with powdered sugar, giving them a professional, festive finish.
Serving Suggestions
- With coffee or tea: These bite-sized treats are perfect alongside a hot cup, making them an ideal afternoon snack.
- Holiday dessert platter: Add Chinese Chews to your holiday dessert spread for a nostalgic, sweet addition that complements other cookies and bars.
- As a homemade gift: Wrap these powdered sugar-covered treats in a decorative tin or holiday packaging to give as a thoughtful homemade gift during the holiday season.
- With ice cream: For a more decadent dessert, serve Chinese Chews with a scoop of vanilla ice cream. The cold ice cream pairs beautifully with the chewy texture of the chews.
A Timeless, Chewy Treat
Chinese Chews have a rich history, dating back to their first publication in Good Housekeeping in 1917. Submitted by Caroline A. Davis Platt, these chewy squares have since become a beloved part of many American families’ holiday traditions. With their simple ingredients and easy preparation, Chinese Chews are the perfect dessert for those looking to bring a bit of vintage charm to their kitchen. Whether you make them for the holidays or simply as a sweet treat to share with friends, these bite-sized chews are sure to become a favorite.
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Chinese Chews Recipe
Chinese Chews
Ingredients
- 2 eggs
- 1 cup sugar
- 3/4 cup bread flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pecans or walnuts, finely chopped
- 1 cup dates, finely chopped
- Powdered sugar
Instructions
- Beat eggs and add sugar
- Beat well
- Sift flour, baking powder, and salt
- Add flour mixture to the creamed mixture
- Blend in nuts and dates
- Spread the mixture thinly over well buttered baking sheet
- Bake for 25 minutes at 350 degrees
- Cut in 1" squares while hot
- Roll in powdered sugar to form balls
Chinese Chews Resources
- Good Housekeeping, Volume 64
- Wikipedia: Date (fruit) – en.wikipedia.org/wiki/Date_(fruit)
- Wikipedia: Good Housekeeping – en.wikipedia.org/wiki/Good_Housekeeping
- Food Timeline: Date Desserts – foodtimeline.org
Carol
Sunday 15th of October 2023
We, too, grew up in the 1950s with my grandmother's recipe for China Chews, which I still make today (at the slightest suggestion!), but we assumed that since she lived in Maine, perhaps the recipe originated in China, Maine. Maybe, maybe not. At any rate, her recipe calls for 1/2 cup melted shortening. I use Crisco and melt it in the microwave. 1-1/2 c sugar, 1 c flour, 1 tsp baking powder, 1/2 tsp salt, 2 tsp vanilla, 3 unbeaten eggs, 1/2 c shortening, 1 c chopped dates, 1 c chopped nuts. Spread in 9x13 pan and bake at 350 for 25 min. When cool, shake powdered sugar over the top.
Jacqui
Tuesday 10th of January 2023
I remember going to a small bakery in Charleston, SC, as a small child in the early 1960s to get my favorite bar cookie called the Chinese Cherry Chew. My great grandmother said their recipe was the closest to what her own grandmother made when she was a teenager, which was why she would get them from this particular bakery instead of simply baking them herself. I just remember them as the best treat of my childhood - softly, dense and chewy with roasted chopped pecans and the yummy crunch of those caramelized edges. I was so excited to find this recipe and added one-third cup of fine dried coconut. It turned out exactly as I remember.
Pat Learmonth
Sunday 20th of December 2020
My grandmother made Chinese Chews as well, and we have had the every Christmas of my life. Our recipe is very similar - but she cut bars and then rolled them in sugar to make small logs. I have no doubt she was making these during the time my mother grew up from the mid-1920's onward.
Robin Macarthur
Friday 3rd of April 2020
Chinese chews was one of the fist recipes I was taught growing up! I’m 56; and I still make them, I teach my grandkids to make them too. They are my husbands favorite cookie!!!❤️❤️❤️
Steve B
Sunday 22nd of December 2019
We've been eating my grandmother's "China Chews" in my family for about 70 years. My mother remembers them as a child. At one point my MawMaw had PawPaw make her a specific sized pan for hers 91/2"x10".. I made a batch for Thanksgiving & will be making a batch for Christmas.
DNP - Billie
Sunday 22nd of December 2019
Thank you for stopping by and sharing this story. This helps us "age" the recipe.