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In the Oven: Date Squares

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Next, we’re continuing with another one of the twelve days of cookies: Date Squares. Posting date is December 7 – let’s bake!

Date Squares
Author: Matt Lewis & Renato Poliafito
Serves: about 24 bars
Ingredients
  • [b]For the Date Filling[/b]
  • 1 pound (455 g) dried pitted dates, chopped into very small pieces
  • 1 cup (220 g) firmly packed light brown sugar
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  • [b]For the Crumb Mixture[/b]
  • 1½ cups (170 g) all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1½ cups (120 g) quick-cooking oats
  • 4 ounces (1 stick/115 g) unsalted butter, cool but not cold, cut into cubes, plus more for the pan
  • 1 cup (220 g) firmly packed light brown sugar
Instructions
[b]Make the Date Filling[/b]
  1. In a medium saucepan, stir together the dates, brown sugar, and 1 cup (240 ml) water. Over medium-high heat, bring the mixture to a low boil, then reduce the heat to low. Simmer until the dates are soft and have absorbed most of the water, 7 to 10 minutes. Set aside to cool.
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[b]Make the Crumb Mixture[/b]
  1. In a large bowl, sift together the flour, salt, and baking soda. Stir in the oats.[br]
  2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add the flour mixture all at once and mix on low speed until crumbly.
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[b]Assemble the Bars[/b]
  1. Preheat the oven to 350°F (175°C) and position a rack in the center. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch (23-by-33-cm) pan. Line the bottom with a sheet of parchment paper so that it overhangs about 1 inch (2.5 cm) on the long sides of the pan, and butter the parchment.
  2. Press half of the crumb mixture into the bottom of the prepared pan. Spread the date mixture in an even layer over the crumb mixture. Finally, sprinkle the remaining half of the crumb mixture over the date layer to cover. Using the palm of your hand (lightly greased if you like), very gently press the crumb mixture into the dates so it will adhere.
  3. Bake, rotating the pan halfway through the baking time, until the crumb turns golden brown, about 30 minutes. Remove the pan from the oven, place on a cooling rack, and let cool completely. Use a paring knife to release the sides of the bars from the pan, pull up on the parchment to remove them, then cut and serve.
Notes
The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Excerpted from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations, by Matt Lewis and Renato Poliafito. Copyright © 2014 by Matt Lewis and Renato Poliafito.  Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Comments

  1. I have eaten many a date square, but I have never made them. So this should be interesting. I sometimes find the easiest recipes don’t turn out for me.

  2. I don’t know if I’ve ever had one, but I cheated (significantly!) and used pre-chopped dates. My laziness paid off and they turned out great; people at work loved them and someone even asked for the recipe.

  3. I was hesitant on these because I used to have to chop pounds and pounds and pounds of dates at a previous job – not a fan. But I’m going for it – hope these are as delicious as everyone says they are!

  4. Is anyone thinking of cutting down the sugar in either component? I’m a bit inclined to do so, but I’ve never had a date square before, so not sure if two cups is just something that goes hand-in-hand with the type of dessert it is.

  6. Made these today. They taste good, but I found the top crumb layer to be too dry. Maybe it was the quick cooking oats. I’m used to seeing old fashioned oats on date squares. Perhaps I’ll try it again. It was a super easy recipe.