Take A Break Box Recipe

Prepare filling

Place chopped dates, water, and lemon juice in a small saucepan. Cook over medium-low heat, stirring occasionally, until the dates soften and break down into a thick paste, about 8–10 minutes. Remove from heat and mash lightly with a fork. Set aside to cool slightly.

Prepare crust & bake

Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment and lightly grease. In a bowl combine rolled oats, flour, brown sugar, baking powder, and salt. Stir in melted butter until mixture holds together in clumps. Press about two-thirds of the oat mixture evenly into the bottom of the prepared pan to form the base. Spread the warm date filling evenly over the base. Sprinkle the remaining oat mixture over the top, pressing gently. Bake until golden and set, 18–22 minutes. Cool completely in pan on a rack before slicing into 8 squares.

Melt chocolate & butter

Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment and grease. In a heatproof bowl set over (or in) simmering water, melt chopped chocolate and butter together, stirring until smooth. Remove from heat and let cool 3 minutes.

Make batter

Whisk in granulated sugar into the melted chocolate until incorporated. Add eggs one at a time, whisking after each until glossy. Stir in vanilla. Sift in flour, cocoa powder, and salt and fold gently just until combined — do not overmix.

Bake

Pour batter into prepared pan and smooth top. Bake 18–22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven, sprinkle lightly with sea salt if using, and cool completely in pan before cutting into 8 squares.

Mix wet ingredients

Preheat oven to 350°F (175°C) and line a baking sheet with parchment. In a bowl, cream softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla until combined.

Combine dry & bake

In a separate bowl whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet and mix until just combined. Stir in chocolate chips. Scoop dough into six even portions (about 2 tablespoons each) onto the prepared sheet, spacing them 2 inches apart. Bake 9–12 minutes until edges are set and centers are still soft. Cool on the baking sheet 5 minutes, then transfer to a rack to cool completely.

Assemble twists

Preheat oven to 400°F (200°C). On a lightly floured surface, roll the thawed puff pastry sheet into a ~10 x 12-inch rectangle. Sprinkle the chopped chocolate evenly over half the sheet, fold the unchocolate half over to cover, and gently press. Using a sharp knife or pizza cutter, cut the folded pastry into six equal strips. Take each strip and twist several times to create a spiral.

Bake

Place twists on a parchment-lined baking sheet. Brush each with beaten egg and sprinkle with granulated sugar. Bake 12–15 minutes, until puffed and golden and chocolate is melted. Transfer to a rack to cool slightly before serving.

Wash and prepare fruit just before assembly. Hull and halve strawberries, wash grapes and remove stems, thinly slice the apple and toss apple slices immediately with a light squeeze of lemon if you plan to hold them more than a few minutes (optional). Keep blueberries chilled until packing.

Confirm the pieces: Date Squares (8), Brownies (8), Cookies (6), Chocolate Twists (6) = 28 pieces. Arrange cooled baked items on a tray or directly into the box compartments, separating different items with parchment if desired. Add portions of fresh fruit into a separate compartment or small paper cups to keep them from touching baked goods. Dust date squares or cookies lightly with powdered sugar if desired. Pack boxes airtight for same-day service or refrigerate for up to 24 hours if including cut fruit.