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Date Squares (The Best)
Date Squares (The Best)
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Date Squares (The Best)

5 stars (385) Rate this recipe
Preparation
20 MIN
Cooking
1 H 5 MIN
Makes
9 to 16 squares
Freezes
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Ingredients

Filling

Crisp

Preparation

  1. With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 20-cm (8-inch) square baking dish with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.

Filling

  1. In a pot, bring the dates, water, lemon juice, and brown sugar to a boil. Add the baking soda and simmer for 5 minutes, stirring constantly with a wooden spoon, or until the dates have fallen apart. Let cool.

Crisp

  1. In a bowl, combine the oats, flour, brown sugar, and baking powder. Add the butter and stir to combine.
  2. Spread half the crisp in the baking dish and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for 55 minutes or until the crisp is golden brown. Let cool on a wire rack for 4 hours. Unmould and cut into 16 squares.

Note

If you can’t find Medjool dates, use regular dried dates.

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Comments

  1. Fantastic recipe, velvety filling and really nice crumble, perfect level of sweetness. If I make it again I'll definitely try adding either more lemon/nuts/cardamon/cinnamon - I felt it was missing some kind of a "kick". I also reduced the time to 45 minutes which was perfect. The top came out just-crispy enough.

  2. Great easy recipe. Still sweet enough without the brown sugar! Substituted the white flour with rye and almond flour, any whole grain version will work.

  3. Awesome easy to make and taste great. Not too sweet. Watch the baking time carefully your first time. I don’t have a hot oven and mine were perfectly done in 35 minutes. I also made it gluten-free using 1-1 Red-Mill flour . No one even noticed so great for celiacs like me!

  4. These date squares are delightfully delicious!

  5. I used the full 500 grams of dates, 1/4 cup unsalted butter plus 1/2 cup salted butter and regular dates. As suggested, could reduce baking time. Excellent!

  6. Me and my friends are enjoying it. Love every bite of it because it's not too sweet. It's my first time baking it and will definitely be making more. Thank you for your recipe.

  7. This recipe was excellent. I don't know if the dates are the ones called for but they are dates brought to me from the Middle east and almost three cups. I also used old fashioned oatmeal and it turned out just fine. Delicious recipe. I did use a wooden spoon to stir the date mixture.

  8. I tried making these today, with success! It tasted super delicious. I added coffee in the water and followed the rest of the recipe however, I did add pecan nuts to the dates mixture... I couldn't wait 4 hours before slicing because I was sending it over to a friend. Yum

  9. This is the best fudgy biscuits i ever made!!! For the filling, i reduced the sugar and add a little bit of salt. For the crisps, i added salt, vanilla essence and almonds since i have extra. Omg...fudgy biscuit..im not a date fan but this is simply amazing. Will try to make with other fruit filling!!!!

  10. Delicious! I added some orange zest and cardamom to the dates. Yes, bake less time if hot oven!

  11. I made do with the ingredients I have under ECQ scenario. On the filling, since the dates are sweet, I skipped the sugar and didn't add lemon juice as I didn't have any. On the crisp, I used granola and 1/3 c brown sugar instead. On the time, I reduced it to 40-45 mins. The taste? EXCELLENT! I wish it could have looked as good as it tastes but I am happy! My husband and 2 children who have discriminating tastes loved it!

  12. these date squares are really jive

  13. These are the best ever. I am always asked to bring them to potlucks. My husband loves them.

  14. Good, but not as good as mamie’s. They need more butter. The top was just a tad too crispy, and it didn’t stay in square shape when cut like mamie’s. I’ll definitely try this recipe again but with a bit less flour and a bit more butter. The flavor was spot on, just the texture that left something to be desired. Also, I baked them as directed and the bottom is a bit burnt, so if your oven runs hot like mine pull them out at 40-45! This contributed to my drier texture so I’ll definitely give them another go.

  15. The best! I added a bit of vanilla to the date filling

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.