Star Wars Menu: Make your own “Chewie Chews” With This Recipe



Perhaps when Chewbacca needs some comforting food—such as when he seems on the verge of losing an important game while travelling around the galaxy—he might like to nibble on these decadent treats.

Make your own “Chewie Chews” with this recipe!

⅓ cup soft salted butter
⅓ cup sugar
1¼ cups all-purpose flour
¼ teaspoon plus ½ teaspoon salt
2 tablespoons 1% milk
8 ounces chopped sugar dates
4 ounces chopped pecans
1 cup dark corn syrup
4 extra large eggs
2 teaspoons dry orange peel
1 teaspoon plus ½ teaspoon vanilla extract
4 ounces shredded sweetened coconut
1 cup powdered sugar
2 tablespoons orange juice

Preheat oven to 375°. Line a 9″ square pan with foil, leaving a couple inches overhanging on two sides. Spray the foil and pan sides. Combine the butter, sugar, flour, ¼ teaspoon salt, and milk in a large bowl on medium speed for about 2 minutes, until well mixed. It will be somewhat crumbly. Press into the pan evenly and bake 10 minutes. Reuse the bowl; don’t bother washing it. Combine the dates and pecans in the bowl and sprinkle all over the baked crust. In the same bowl, whisk together the corn syrup, eggs, orange peel, 1 teaspoon vanilla, and ½ teaspoon salt until they are well combined. Pour mixture all over the dates. Sprinkle the coconut all over evenly and bake 35 minutes. Place on a rack for 2 hours. In a medium bowl, whisk the powdered sugar, orange juice, and ½ teaspoon vanilla well and drizzle all over. Lift out with the foil and cut into 24 pieces. Cover and keep at room temperature.

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Astrid Tuttle Winegar
Astrid Tuttle Winegar is the author of “Cooking for Halflings & Monsters: 111 Comfy, Cozy Recipes for Fantasy-Loving Souls” (in paperback and epub formats from your favorite online booksellers). She loves Middle-earth, Narnia, the Final Frontier, and many other things besides. She has a special love for the Galaxy Far, Far Away. She lives in the enchanted city of Albuquerque, New Mexico, with her husband. Visit her website for more information: Astrid Tuttle Winegar | Cooking for Halflings and Monsters