Date Bars from My Childhood
Transport your taste buds back in time with these nostalgic Date Bars from My Childhood—an irresistible blend of rich, gooey date filling and buttery, crumbly oat layers. Featuring naturally sweet pitted dates cooked down to a luscious paste and sandwiched between a hearty crust of old-fashioned rolled oats, brown sugar, and a touch of baking soda for a tender texture, these bars are the perfect combination of wholesome and indulgent. Ready in just under an hour, they’re ideal for a cozy afternoon snack, a simple dessert, or a nostalgic treat to share with loved ones. Best of all, these golden-brown bars stay fresh for days, making them a great make-ahead option for lunchboxes, picnics, or tea-time delights.
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Recipe Information
Ingredients
- 2 cups pitted dates
- 1 cup water
- 0.25 cups granulated sugar
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1.75 cups all-purpose flour
- 1.5 cups old-fashioned rolled oats
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal later.
In a medium saucepan, combine the pitted dates, water, and granulated sugar. Cook over medium heat, stirring occasionally, until the dates break down and form a thick, paste-like mixture, about 8-10 minutes. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes.
In the same bowl, add the flour, rolled oats, baking soda, and salt. Mix until the mixture resembles a coarse crumb. This will form both the crust and the topping.
Press half of the crumb mixture firmly into the bottom of the prepared baking pan to form an even layer.
Spread the cooled date filling over the crust layer, using a spatula to smooth it out evenly.
Sprinkle the remaining crumb mixture over the top of the date layer, pressing it gently to adhere.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are slightly crisp.
Remove the pan from the oven and allow it to cool completely in the pan on a wire rack.
Once fully cooled, use the parchment paper overhang to lift the bars out of the pan. Slice into 12 bars and serve.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 47.8 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
