Date Bars

Prep Time:

35m

Bake/Cook Time:

30m

Yield:

1, 8 X 8 size pan

Once considered an old-fashioned dessert, Date Bars are enjoying a well-deserved resurgence in popularity (which just proves good recipes never go out of style). Cooked, sweetened dates are layered between a buttery oatmeal and brown sugar crumbly crust. A generational favorite, the original recipe for Date Bars is said to have first appeared in the 1920s. Otherwise known as Date Squares or Matrimonial Cake, Chef Eddy's Date Bars freeze well and can be made vegan with a non-dairy butter alternative.

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Products Used

Light Brown Sugar Poly Bag

Ingredients

12 ounces (3/4 of 16-oz package) Medjool dates - unsweetened
3 tablespoons Dixie Crystals Light Brown Sugar
3/4 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour*
1 cup quick cooking (not instant) oats
1/2 cup Dixie Crystals Light Brown Sugar, well packed
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, cold

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line an 8 X 8-inch or 9 X 9-inch pan with parchment paper or aluminum foil. Set aside.
Remove pits from dates and chop coarsely. Place in a saucepan with first listed brown sugar and water. Bring to a boil and turn to a low simmer. When majority of water has evaporated, about 15-20 minutes, remove from heat.
Using a stick or stand blender, mix to smooth puree. Add vanilla and set aside.
In a bowl combine flour, oats, brown sugar, baking soda, and salt.
Using a grater, on small eyes of grater, grate butter directly onto dry ingredients. Rub mixture between hands until it looks like wet sand.
Press half of flour mixture firmly and evenly into prepared pan.
Spread date mixture evenly into pan. Sprinkle, do not press, remaining flour mixture over date paste.
Place in oven and bake about 30 minutes or until golden.
Once cooled, cut into desired size squares.