Best Ever Date Squares

A favourite for so many! This is an Oldie and such a Goodie! I have had this recipe since my oldest was in Nursery School! We were holding a Community Fun Day and Bake Sale and I bought a tray of these Date Squares as I didn’t have a recipe I was happy with and my family loves Date Squares. These were outstanding! Since I was friends with the Mom who made them and asked if she would share her delicious recipe with me and she so kindly did! I’ve kept the recipe she hand-wrote all these years! And I’ve only made this recipe ever since!

This recipe can be gluten-free if you use gluten-free flour (I use Bob’s 1 to 1) and can be dairy-free if you substitute the butter for a plant-based spread or Ghee. I have never tried it with coconut oil as I feel it might make them too soft and not hold together.

Prep time: 10 Minutes / Bake Time: 20-25 Minutes / Number of Servings: It makes a 9x13 pan so it makes a lot depending on how you cut them.

Ingredients

• 3½ cups chopped Dates (look for diced dates where you shop – SO handy for this recipe!)

• 1 cup Hot Water

• 1 teaspoon Vanilla

• 1 cup Butter or Ghee or Plant-Based Spread - softened

• 1 cup Brown Sugar or Organic Brown Cane Sugar (which is what I use)

• 1¾ cup Oats

• 1¾ cup Flour – regular or gluten-free

• ½ teaspoon Baking Soda

• ¼ teaspoon Sea Salt (optional)

How it’s Made

• Heat oven to 350 degrees F.

• Line a 9x13 baking pan with parchment or foil with an overhang to make removing the squares when done easier. If using foil, grease and dust the pan with breadcrumbs (gluten-free if you are using gluten-free flour). Set aside.

• First, make the middle date layer. In a medium saucepan, mix the dates, water and vanilla. Stir. Bring to a boil and then reduce the heat to low to allow the mixture to simmer until it is soft and gooey.

• Next, make the base and top layers. In a large bowl, mix the butter and brown sugar together until smooth. I use a fork for this. You could use a food processor if you wish.

• Add the oats, flour, baking soda and salt (if using). Mix it all up thoroughly.

• Take ¾ of this dough and spread it evenly on the bottom of the pan, pressing it down firmly with your fingers or a fork. If it’s sticking to your fingers when spreading it out, sprinkle some oats or flour on to make it less sticky.

• Top this base with the date mixture. Spread it out to the edges.

• Take the remaining dough and crumble it on the top. Pat down with a fork or your fingers. You likely won’t have enough to cover it completely – it’s ok and looks pretty when baked to see some date mixture peeking through!

• Bake for 20-25 minutes until the edges are starting to become brown.

• Cool completely, remove from the baking pan and cut into squares! These keep well in an air-tight container on the counter for a few days.

Enjoy!

Variations:

• Reduce flour to 1¼ cups and add ½ cup ground almonds to the base mixture.

• Use 2 cups chopped dates and 1½ raisins (organic preferred) for those who love raisins.

• Add 1 teaspoon of cinnamon to the topping and mix it in thoroughly before crumbling it on top.