Prep 15 mins
Cook 25 mins
My version is a little different. I don't add sugar to the filling because of the sweetness of the dates. I also add an egg to the dough mixture which I find prevents the squares from crumbling. These freeze well.
- 500 g dates, chopped equivalent to 3 cups
- 1 1⁄2 cups water
BASE AND TOPPING MIXTURE
- 1⁄2 cup margarine, room temperature
- 1⁄4 cup butter, room temperature
- 1 cup golden brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1⁄2 cups quick-cooking oats
- FILLING: Place the chopped dates and water in a heavy saucepan. Cover with the lid and simmer on low heat until dates are softened and form into a paste. Cool completely and set aside.
- Preheat oven to 325 degrees F.
- BASE & TOPPING: Cream together margarine, butter, sugar and vanilla extract.
- Beat in egg.
- Sift in the flour, salt, baking soda and baking powder.
- Add the oats and mix until incorporated.
- Pat half the dough on the bottom of a sprayed 9 x 13 inch pan.
- Spread over the cooled date mixture.
- Crumble or grate the remaining dough over top.
- Bake for 25 to 30 minutes until golden brown.
- Cool slightly in the pan.
- Cut into bars and cool completely on a wire rack.