The Best Date Squares Recipe
What isn’t to love about date squares? They’ve got a caramel like filling, a melt in your mouth buttery oat crust, and store so easily for future snacking. They even freeze well, making our date filling nice and chewy. Can I get nostalgic here for a minute? When I was 14 years old, I used to work in a small bakery on the weekends for extra cash as a cashier. The owner of the bakery used to make these awesome date squares and I would always have one when they were fresh. I learned to make them then and they’ve been a favorite even to this day.
Dates: The star of the show! Dates bring natural sweetness and a caramel-like flavor to the filling. If dates aren’t your thing, try prunes or dried apricots for a different twist. Water: This helps cook the dates down into a smooth, spreadable paste. Vanilla Extract: Adds a hint of rich, warm flavor. No vanilla? No problem – try almond extract for a nutty taste. Old Fashioned Rolled Oats: They give the crust its delightful, chewy texture. If you’re out of oats, try using quick oats, but the texture will be a bit different. All-Purpose Flour: It’s the base of the crust, giving it structure. You could swap in a gluten-free flour blend if needed. Brown Sugar: Sweetens the crust and adds a hint of molasses flavor. Maple syrup or honey can be used as alternatives, but the texture might change a bit. Baking Soda: Helps the crust get a little lift and lightness. Salt: Just a pinch enhances all the other flavors. Cinnamon: This spice adds a warm, cozy touch. Feel free to leave it out or swap in nutmeg or allspice for a change. Cold Butter: It’s key for a flaky, crumbly crust. If you don’t do dairy, try cold coconut oil or a vegan butter alternative.
You’re going to love how easy and fun it is to make these Date Squares. It’s all about layering up some yummy ingredients. First up, fire up your oven to 350°F. Grab your 9-inch square baking pan and line it with parchment paper. This step makes sure nothing sticks and you get those perfect squares later. Now, take those dates you’ve got and pop them in a saucepan with the water. Let them simmer over medium heat for about 10 minutes. You’re looking for the water to mostly disappear and the dates to get all soft and mushy. Then, stir in the vanilla extract and let this sweet mixture cool down a bit. Once your dates are nice and cool, scoop them into your food processor and give them a whirl until they’re nice and smooth. Set them aside. No need to wash the food processor – let’s use it again for the crust. Toss in your oats, flour, brown sugar, baking soda, salt, and cinnamon. Cut your cold butter into small pieces and add that in too. Pulse everything together until it looks like a crumbly mixture. Take about two-thirds of your crumbly crust mixture and press it into the bottom of your baking pan. Spread it out evenly. Now, spoon over your date paste and spread it out. Finally, sprinkle the rest of the crumb mixture on top and gently pat it down. Pop your pan into the oven and let it bake for 35 to 45 minutes. You’re aiming for a lovely golden brown color on top. Once it’s done, let it cool completely in the pan – patience is key here! For the best texture, chill it in the fridge for a couple of hours before cutting into squares.
Storage
After the date squares have cooled down, just pop them into an airtight container. They’ll stay fresh and yummy in your fridge for about a week. And here’s a little tip: if you want to save them for later, they freeze beautifully! Just wrap the squares individually or store them in a freezer-safe container, and they’ll be good in the freezer for up to 3 months. When you’re ready to enjoy them again, simply thaw them overnight in the fridge.
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