Date Squares
Indulge in the perfect blend of sweet and hearty with these irresistible Date Squares, a classic treat that's as comforting as it is satisfying. Featuring a luscious Medjool date filling cooked to a smooth, rich paste and infused with a hint of zesty lemon juice, these squares are sandwiched between layers of buttery, crumbly oat goodness made with rolled oats and brown sugar. With just 20 minutes of prep time and a golden bake in under 40 minutes, this recipe is a breeze to whip up and perfect for sharing. Whether you're looking for a nostalgic dessert or a wholesome snack, these homemade date bars deliver a delightful balance of sweetness and texture in every bite. Perfect for tea-time, lunchboxes, or on-the-go snacking, these date squares are sure to become a family favorite!
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Recipe Information
Ingredients
- 450 grams Medjool dates
- 250 milliliters Water
- 2 tablespoons Fresh lemon juice
- 150 grams Brown sugar
- 180 grams All-purpose flour
- 180 grams Rolled oats
- 185 grams Unsalted butter
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and optionally line it with parchment paper for easy removal.
In a medium saucepan, combine the pitted and chopped Medjool dates with the water. Cook over medium heat for 8-10 minutes, stirring frequently, until the dates break down into a thick, smooth paste. If needed, use a fork to mash any remaining chunks.
Stir the lemon juice into the date mixture and set it aside to cool to room temperature.
In a mixing bowl, combine the rolled oats, brown sugar, all-purpose flour, baking soda, and salt. Stir well to combine.
Cut the unsalted butter into small cubes and add it to the dry mixture. Use your hands or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Press half of the oat mixture firmly into the prepared baking pan, creating an even layer to serve as the base.
Spread the cooled date filling evenly over the base layer.
Crumble the remaining oat mixture over the date filling, pressing gently to create a slightly compact top layer.
Bake in the preheated oven for 35-40 minutes, or until the top layer is golden brown.
Remove from the oven and allow the date squares to cool completely in the pan before slicing into 12 squares.
Serve at room temperature or slightly chilled. Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 37.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 367 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.
