PREP TIME:15 MINUTES, PLUS 25 MINUTES FOR COOKING AND COOLING OF DATES
BAKING TIME:30 MINUTES
MAKES:25 SQUARES
FREEZING:EXCELLENT
INGREDIENTS
FILLING
1 lb (500 g) chopped dates (about 3 cups/750 mL)
¼ cup (50 mL) packed brown sugar
1 ½ cups (375 mL) water
1 tbsp (15 mL) lemon juice
BASE AND TOPPING
½ cup (125 mL) butter, softened
1 cup (250 mL) packed brown sugar
1 cup (250 mL) Robin Hood® Original All Purpose Flour
1 cup (250 mL) Robin HoodOats
¼ tsp (1 mL) baking soda
DIRECTIONS
Preheat oven to 350ºF (180ºC). Lightly oil and line a 9” x 9” (2.5 l) baking dish with parchment paper, overlapping 2 sides for easy removal.
Filling: combine filling ingredients in a saucepan. Bring to a boil. Reduce heat and simmer, stirring often, until thickened, 10-15 minutes. Cool.
Base and topping: Cream butter and brown sugar in large bowl with electric mixer. Add remaining dry ingredients. Mixture will be a bit crumbly. Reserve 1 cup (250ml) for topping.
Pat remaining 3 cups onto bottom of prepared pan. Spread with date mixture. Sprinkle remaining cup (250ml) of oat mixture.
Bake in preheated oven for 25 to 30 minutes, or until top is golden brown. Cool and cut into squares.
FILLING
1 lb (500 g) chopped dates (about 3 cups/750 mL)
¼ cup (50 mL) packed brown sugar
1 ½ cups (375 mL) water
1 tbsp (15 mL) lemon juice
BASE AND TOPPING
½ cup (125 mL) butter, softened
1 cup (250 mL) packed brown sugar
1 cup (250 mL) Robin Hood® Original All Purpose Flour
1 cup (250 mL) Robin HoodOats
¼ tsp (1 mL) baking soda
DIRECTIONS
Preheat oven to 350ºF (180ºC). Lightly oil and line a 9” x 9” (2.5 l) baking dish with parchment paper, overlapping 2 sides for easy removal.
Filling: combine filling ingredients in a saucepan. Bring to a boil. Reduce heat and simmer, stirring often, until thickened, 10-15 minutes. Cool.
Base and topping: Cream butter and brown sugar in large bowl with electric mixer. Add remaining dry ingredients. Mixture will be a bit crumbly. Reserve 1 cup (250ml) for topping.
Pat remaining 3 cups onto bottom of prepared pan. Spread with date mixture. Sprinkle remaining cup (250ml) of oat mixture.
Bake in preheated oven for 25 to 30 minutes, or until top is golden brown. Cool and cut into squares.
I've had them from time to time, though it has been awhile now!
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