Follow this recipe to make a batch of soft, chewy date squares with a sweet, sticky date filling between two buttery, crumbly oat layers. The warm flavor of the dates goes perfectly with the slightly crisp topping, creating a perfect treat that's comforting and delicious.
Ingredients
- 2 1/2 cups medjool dates, pitted and chopped
- 1 cup water
- 2 tablespoon Lemon Juice
- 2 tablespoon Brown Sugar
- 1/2 teaspoon Baking Soda
- 1 3/4 cup Cooking Oats
- 1 cup Flour
- 3/4 cup Brown Sugar
- 1/4 teaspoon Baking Powder
- 3/4 cup Butter, softened
Baking Utensils
- Square baking pan
- Pot
- Wooden spoon
- Measuring Spoons
- Mixing Bowl
- Measuring Cup
- Measuring Spoons
- Whisk
Prep. Time - 20 mins
Bake Time - 1h 5 mins
Steps
- Preheat the oven to 350 °F (180 °C). Butter a square baking dish.
- Next, stir sugar, flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
- In a pot, add dates, water, lemon juice, and brown sugar to a boil. Add the baking soda and simmer for 5 minutes, always mixing with a wooden spoon, or until the dates have fallen apart. Let this sit and cool.
- In a mixing bowl, put the oats, flour, brown sugar, and baking powder. Add the butter and stir until its all combined.
- Spread half the crisp in your buttered dish and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for 55 minutes or until the top crisp is golden brown. Let cool.
