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Old-Fashioned Date Squares – A Classic Sweet Treat

Old-Fashioned Date Squares – A Classic Sweet Treat
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Old-Fashioned Date Squares are a nostalgic treat with a rich, jammy date filling sandwiched between layers of buttery oat crumble. Whether you call them matrimonial bars or just a classic dessert, these sweet squares pair perfectly with a cup of coffee or tea. Easy to make with simple pantry ingredients, they get even better the next day!

Ingredients

Units Scale

For the Date Filling:

  • 2 cups Medjool dates, pitted and chopped
  • 1/2 cup brown sugar
  • 3/4 cup water
  • 1 teaspoon vanilla extract

For the Oat Crumble:

 

  • 1 1/2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar
  • 3/4 cup melted butter

Instructions

 

  1. Make the Date Filling: In a saucepan over medium heat, combine chopped dates, water, and brown sugar. Stir frequently and cook for about 5-7 minutes, until the mixture thickens and resembles a jam-like consistency. Remove from heat, stir in vanilla extract, and let cool.

  2. Prepare the Oat Crumble: In a large bowl, mix oats, flour, brown sugar, baking soda, and salt. Pour in melted butter and mix until the texture resembles coarse crumbs.

  3. Assemble the Squares: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish. Press half of the oat mixture evenly into the bottom of the dish. Spread the date filling over the crust, then sprinkle the remaining oat mixture on top, pressing lightly.

  4. Bake and Cool: Bake for 30-35 minutes, or until the top is golden brown. Let the squares cool completely in the pan before slicing into bars.

Notes

 

  • Use Medjool dates for a naturally sweet and soft filling. If using drier dates, add extra water while cooking.
  • Let the bars cool completely before cutting to ensure they hold together well.
  • For extra crunch, mix in chopped walnuts or pecans.

Nutrition

Find it online: https://cookedbyandy.com/old-fashioned-date-squares-a-classic-sweet-treat/