Chinese Chews

By Addie

YOU CAN'T DO THE CHARLESTON WITH CHINESE CHEWS RECIPES!!!!!
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Chinese Chews and Charleston Chews have made frequent appearances in this column over the years. Now we return to them again today, but don't assume the subject is stale. Irene A. Seadale of Elloree, responding to a recipe request, offers enlightening information on their differences.

The trouble is, people (including me) have used the names interchangeably, blurring the lineage. Peggy Marks of Hampton, Va., had e-mailed about a Chinese Chews recipe, and I answered by sending her a Charleston Chewies recipe. No, she politely replied, she was looking for a recipe that include dates.

Irene explained, "First, let me say that Chinese Chews and Charleston Chews are two entirely different things. Most people today get these two recipes mixed up. The only reason I know this is that my mother made Chinese Chews when I was a child. As an adult, I have found most people associate the name with Brown Sugar Bars or Brown Sugar Surprises ... which I like as well. Make note, there is no butter in this recipe as is in Brown Sugar Bars."

I think Irene is right. The Brown Sugar Bars that Irene mentions also are called Charleston Chews or Chewies by some locals. To further confuse matters, Charleston Chew is a 1920s-era candy named for the dance popular at the time. The chocolate-coated flavored nougat bar is now made by Tootsie Roll Industries.

Irene continued, "So here is a recipe for Chinese Chews that I ate as a child. It comes from the 'Mount Pleasant's Famous Recipes' (1950) and it was placed there by Mrs. Laura P. Moye. Very little information was given with the initial recipe. I have taken the liberty of explaining how to handle the recipe due to my mother having baked them often. They are thin bars. You may also use raisins instead of dates."

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 pinch salt
• 1 cup dates, chopped
• 1 cup pecans, chopped
• Confectioner's sugar

Preparation

Step 1

Beat eggs. Add sugar gradually, and mix well.

Sift dry ingredients, then add chopped dates and nuts. Stir in thoroughly with egg mixture.

Pour into a greased and floured jelly roll pan (15 1/2x10 1/2x1-inch pan). Bake at 350 degrees for 15 minutes. While warm, cut into bars. Cool, remove from pan and roll in or sprinkle on confectioner's sugar. This recipe doubles well. Makes about 3 dozen
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Linda Frank of the Isle of Palms also e-mailed a Chinese Chews recipe. Hers was the same except for using walnuts instead of pecans, 3 eggs instead of 2, and 3/4 cup flour versus 1 cup.