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Date Squares Recipe

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Classic date squares feature buttery oat layers sandwiching a sweet, caramel-like date filling. These wholesome bars are perfect for dessert, snacks, or coffee breaks.

Ingredients

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For the Date Filling:

  • 2 cups (340g) pitted dates, chopped
  • 1 cup (240ml) water
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Oat Layers:

  • 1½ cups (150g) old-fashioned rolled oats
  • 1¼ cups (156g) all-purpose flour
  • ¾ cup (150g) packed light brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment.
  2. Make the date filling: In a medium saucepan, combine chopped dates, water, lemon juice, and salt. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer for 8-10 minutes, stirring occasionally, until dates are very soft and the mixture thickens.
  3. Mash the dates: Remove from heat and use a potato masher or fork to break down the dates into a thick paste. Some small chunks are fine – you don’t need a completely smooth puree. Stir in vanilla extract. Set aside to cool slightly.
  4. Prepare the oat mixture: In a large bowl, combine rolled oats, flour, brown sugar, baking soda, and salt. Stir until evenly mixed. Pour in melted butter and vanilla extract. Mix with a fork or your hands until the mixture resembles coarse crumbs and holds together when pressed.
  5. Assemble the base layer: Press about two-thirds (approximately 2½ cups) of the oat mixture firmly into the bottom of your prepared baking pan, creating an even layer. Use the bottom of a measuring cup to pack it down firmly.
  6. Add the filling: Spread the date mixture evenly over the oat base, leaving a small border around the edges. Use an offset spatula or the back of a spoon to spread it gently without disturbing the bottom layer.
  7. Add the top layer: Crumble the remaining oat mixture evenly over the date filling. Press down very gently – you want some texture on top, not a completely smooth surface.
  8. Bake: Place in the preheated oven and bake for 30-35 minutes, until the top is golden brown and the edges are slightly darker. The center should look set but may still seem slightly soft – it will firm up as it cools.
  9. Cool completely: Remove from oven and place the pan on a cooling rack. Allow to cool in the pan for at least 1 hour, or preferably 2-3 hours. For the cleanest cuts, refrigerate for 30 minutes before slicing.
  10. Cut and serve: Use the parchment overhang to lift the entire square from the pan. Transfer to a cutting board and use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for neat edges.

Notes

  • Date selection matters: Softer, fresh dates create a smoother filling. If your dates are dry, soak them in warm water for 10-15 minutes before using.
  • Don’t skip the cooling: These bars need time to set properly. Cutting them while warm will result in messy squares that fall apart.
  • Adjust sweetness: If you prefer less sweet bars, reduce the brown sugar to ½ cup in the oat mixture.
  • Make them thicker: Use an 8×8-inch pan for extra-thick squares, but increase baking time by 5-7 minutes.

Nutrition

Find it online: https://focialy.com/date-squares-recipe/