Date Squares

Delicious date squares made with a crunchy crumble topping and a smooth, sweet date filling. An old fashioned favourite.

5 from 21 votes

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Course: sweet

Cuisine: Slices

Prep Time: 20

Cook Time: 38

Chilling time: 2

Total Time: 2 58

Servings: serves

Calories: 359kcal

Preheat oven to 160 degrees fan forced. Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
In a large bowl, mix together flour, rolled oats, salt and bi-carb soda. Stir in the raw sugar and brown sugar and mix until all combined.
Pour melted butter and vanilla extract over the dry ingredients. Stir mixture until well combined.
Spread half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes. Remove from oven and put aside (leave the oven turned on).
Meanwhile, chop the pitted dates and place them into a saucepan along with the water, butter and vanilla extract.
Stir over medium heat until the dates have softened and the mixture has thickened (approx 10 minutes). Allow to cool slightly.
Pour the date mixture over the cooked oat base and spread out evenly.
Sprinkle the remaining crumble mixture over the top of the date layer.
Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
Store in airtight container in refrigerator or at room temperature for up to 1 week.

Preheat oven to 160 degrees fan forced. Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
Melt the butter and vanilla in the Thermomix bowl for 3 minutes, Speed 2, 50 degrees.
Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
Spread half of the crumb mixture into the bottom of the prepared tray and press firmly into an even layer. Bake in preheated oven for 15 minutes or until lightly golden. Remove from oven and put aside (leave the oven turned on).
Place the dates into a clean Thermomix bowl. Chop for 10 seconds, Speed 9. Scrape down the sides of the bowl. Add the water, vanilla and butter and mix for 6 minutes, Reverse, Speed 3, 90 degrees. Pour into a bowl and allow to cool slightly.
Pour the date mixture over the cooked oat base and spread out evenly.
Sprinkle the remaining crumble mixture over the top of the date layer. Bake in oven for 23 – 26 minutes or until lightly golden. Remove from oven and allow to cool.
Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
Store in airtight container in refrigerator or at room temperature for up to 1 week.

RECIPE NOTES & TIPS

Ingredients Info:

Dried pitted dates are easily found in the baking section of your supermarket

More Recipe Tips:

Date layer - the date layer in the middle is deliciously thick if you follow my recipe exactly. However, if you prefer a thinner date filling then you can reduce the date filling ingredients (dates, water and butter) by half.
Storing - date squares can be stored in an airtight container at room temperature or in the refrigerator for up to a week.
Freezing - this date square slice can be stored in an airtight container and frozen for up to 3 months. Defrost before consuming or before reheating as a dessert.