Better than your Nana’s Date Squares

Date Squares for breakfast?  No I don’t think so either, but if you happen to be a guest at Bluebird Meadows Bed and Breakfast and you just happen to be here when I’m baking Date Squares, you will probably be treated to a few for your afternoon tea.  This recipe makes a large 9×13 pan for thick luscious date squares.  For a thinner version use a jelly roll pan.  Oh and they freeze beautifully!

Here’s the recipe:

Bluebird Meadows Date Squares

2 heaping cups of pitted dates coarsely chopped

1 cup or more of water

1 tsp. pure vanilla extract

2 tsp butter

Combine dates and water in a saucepan and cook over medium heat until it comes to a boil.  Turn down and continue to cook until dates are soft…you may need to add a little more water, use your judgement.  I do not add sugar to the dates as I think they are sweet enough.  If you want to add sugar its 1/3 cup brown sugar added at the beginning.  Remove from heat and add butter and vanilla

1 1/2 cups rolled oats (I used 1/2 large flake and 1/2 quick oats)

1 1/2 cups flour

1/4 tsp salt

3/4 tsp. baking soda

1 cup packed brown sugar

1 cup butter softened

Preheat oven to 350°

In a large bowl, combine dry ingredients.  Cut in the butter until crumbly.  Press 1/2 of this mixture into a 9×13 pan  for thick date squares or a jelly roll pan if you want thinner squares.  Bake for 15 minutes, a little less for jelly roll pan.

Spread date filling over baked crust.  Top with remaining crumb mixture, pressing down lightly, return to oven and bake 15-16 minutes longer for 9×13.  Likely less time for larger pan.  Until top is lightly golden.  Cool before slicing into squares.

#getaway #BedandBreakfast #Ontario #Recipes #GeorgianBay #Midland