Date Square Recipe

Prepare pan and oven

Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper leaving an overhang on two sides for easy removal; lightly grease the parchment.

Combine dry ingredients: In a large bowl whisk together 2 cups rolled oats, 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon salt until evenly distributed.

Cut in butter: Add 3/4 cup cold cubed unsalted butter to the dry mix. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces. Stir in 1 teaspoon vanilla.

Set aside 1 1/4 cups of the oat mixture for the topping: measure out about 1 1/4 cups (roughly one-third of the total mixture) and place in a separate bowl. Press the remaining oat mixture evenly into the prepared pan forming a compact base (use the bottom of a measuring cup to press firmly).

Par-bake base: Bake the crust in the preheated oven for 10–12 minutes or until lightly golden and set. Remove from oven while you prepare the filling.

Combine dates and liquids: In a small saucepan, add 2 cups chopped pitted dates, 1/2 cup water, 2 tablespoons fresh orange juice, 1 teaspoon lemon juice, 1 tablespoon light brown sugar, 1/4 teaspoon ground cinnamon and 1/8 teaspoon salt.

Simmer to soften: Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. After it begins bubbling, reduce heat to low and cook for 6–8 minutes until the dates are very soft and the liquid is slightly reduced.

Mash or process: Remove from heat and let cool for 2 minutes. For a chunkier filling, mash the dates with a fork or potato masher to a spreadable consistency. For a smoother filling, transfer to a food processor or blender and pulse until a thick paste forms (scrape sides as needed). The filling should be spreadable but not runny; if too dry, stir in up to 1 tablespoon warm water; if too loose, simmer another minute to reduce.

Spread filling on par-baked crust: Using a spatula, evenly spread the warm date filling over the par-baked oat crust, pressing lightly to level. Aim for a 1/2-inch to 3/4-inch thick layer.

Top with crumble: Sprinkle the reserved 1 1/4 cups oat crumble evenly over the date layer, covering it completely. Gently press so the topping adheres but still has some loose crumb texture.

Optional sprinkle: If using, sprinkle 1 tablespoon coarse sugar or demerara over the top for extra crunch and shine.

Final bake: Return the pan to the oven and bake for 18–22 minutes, until the topping is golden brown and the filling is bubbling slightly at the edges.

Cool completely: Remove from oven and transfer pan to a wire rack. Cool completely in pan (at least 1 hour) — cooling allows the filling to set so the bars slice cleanly.

Slice and serve: Use the parchment overhang to lift the cooled slab from the pan. Place on a cutting board and slice into 16 squares (4x4) or 9 larger bars (3x3). Store in an airtight container at room temperature up to 3 days or refrigerate up to 7 days.