1/2 cup butter
1 tablespoon packed brown sugar
1 tablespoon vanilla extract
1 teaspoon lemon juice
4 cups barley kernel meal
2 tablespoons white sugar
1 cup sweetener
1 (12 ounce) package cream cheese, softened
1 cup heavy cream
1 cup evaporated milk
1/3 cup chopped dates
1/4 cup chopped pecans
In a large saucepan, melt butter, brown sugar, vanilla, lemon juice, barley, sugar, sweetener and cream cheese. Bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Reduce heat to low, and simmer for 2 hours.
Stir in evaporated milk and dates. Bring to a boil, stirring frequently. Boil for 5 minutes, stirring throughout. Remove from heat. Stir in pecans. Pour mixture into two 4-quart casserole dishes. Cover, and chill overnight.