Recipe by Kim in North York Canada
As a child my grandmother's date squares were my favorite. She over cooked the main course and didn't use spices of any sort. But the woman could bake. Her recipe is long lost and I have searched for a recipe that is close. I think this one is. My American son in law, devoured these. Found this recipe in the Toront Sun. Make sure to use rolled oats, not instant. Prep time is a guess but includes sitting time before heating.
Top Review by Linda's Busy Kitchen
I made these yesterday and am so glad I did. They were so good! The only addition I made was to add 1 c. nuts that I chopped up fine in the blender, and mixed them in with the oats, then proceeded as the recipe said. They came out perfect! Loved the flavors of the fruit and nuts along with the oats. This recipe is a real GEM! Thanks for sharing Kim!
- 2 1⁄2 cups old fashioned oats
- 1 1⁄4 cups all-purpose flour
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1⁄4 teaspoon salt
- 1 cup butter, room temperature
- 2 -14 cups pitted dates (packaged dates)
- 3⁄4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons orange juice
Directions See How It's Made
- Line bottom and sides of a 8 inch (2L) cake pan with parchment paper, leaving 1 inch extending over 2 edges for handles or grease and set aside.
- Filling: In a heavy bottomed saucepan, stir together 2 cups (500ml) water, dates, sugar and lemon and orange juices; let stand for 30 minutes. Bring to boil; reduce heat to medium and boil gently, stirring often, until thick enough to mound on a spoon, about 10 minutes. Let cool.
- In a large bowl, whisk together oats, flour, sugar, cinnamon and salt. With a pastry blender, or if you do not have one then use 2 knives, cut the butter into the dry ingredients until the mixture is crumbly. Press half evenly into the bottom of the prepared pan. Spread date mixture evenly over the base. Top with the remaining oat mixture, pressing it down lightly.
- Bake in centre of 350 F oven until light golden on top, about 40 minutes. Let stand in pan on rack until thoroughly cooled and firm, about 6 hours. Cut into squares. Makes about 24 squares.