These squares won first prize at a local fair, which is quite a feat given the established bakers in our rural community. My amazing mother-in-law inspired me to make them the first time, she is an inspiration in so many ways – not just when it comes to date squares.
This is one of those recipes that is mastered in the details, adjust as you wish but I wouldn’t recommend it!
Date Squares
Filling:
- 1 ½ cups pitted Medjool dates, chopped (a few more is better than a few less)
- 3/4 cup water
- 1/2 cup brown sugar – I use demerara
Crumble:
- 1 cup brown sugar – demerara again
- 1 cup butter, at room temperature
- 1 3/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups large flake oats
Filling: put all the ingredients in a small pot and cook over low heat for 10 minutes, stirring constantly, until thickened. Don’t cut this time short, let them get dark and sticky and fragrant.
Preheat the oven to 375 F. Grease an 11×5 pan – odd size, I know, but it’s the magic. Mix the crumble ingredients well and press half into the bottom of the pan (damp fingers help). Spread the date filling evenly over the crust, making sure you go right to the edges. Crumble the rest over top and press gently – try to cover all the date filling. Bake for 25-30 minutes or until golden brown – your nose will know when they’re ready. Cool all the way before cutting into squares, hard as that might be.
Home on the Ridge 