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    Home » Bar recipes

    Published on: April 16, 2011 by Janice; Updated on: March 4, 2023 8 Comments

    Date squares

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    A serving plate with date bars cut into squares.

    Learn how to make the best date squares with this easy recipe made from pantry staples you probably have already and, of course, a little butter. 

    A serving plate with date bars cut into squares.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    It's always a good idea to have a few snack recipes requiring only pantry items that can be stored for those days when you need a quick pick-me-up without having to leave the house. A batch of lightly spiced date squares is the perfect pantry baking recipe.

    Jump to:
    • What are date squares made of
    • Tricks for making the date bars less crumbly
    • Adding baking soda to date filling
    • Special equipment to make this recipe
    • Storage
    • 📖 Recipe
    • Other recipes to bake with dried dates
    Ingredients to make date squares measured out and ready to assemble.

    What are date squares made of

    If you want to make date squares from scratch, you will need the following ingredients:

    • dates, pitted dried dates (the cheap kind) are perfect for this recipe. I have also made these with Medjool dates, which are meatier and much more expensive. It's definitely a splurge to use Medjool dates, but I don't think it's necessary here.
    • water is needed to hydrate the dried dates, which will absorb it all. The dates will soften and break down with the water and heat, so that you can have a thick, sweet purée that is the perfect texture to fill these bars.
    • large flake oats, also known as rolled oats, provide texture to the crumble layer, which doubles as the bottom crust for these squares. Don't use minute oats or steel-cut oats for this recipe. These are not good substitutions for rolled oats, though the minute oats will likely work if that's all you've got.
    • all-purpose flour is needed to bind all the ingredients together and give the bars structure. If you don't use enough flour, your bars will be too soft, and too much flour will make the crumble dry and powdery.
    • brown sugar, light or dark, will add both sweetness and a molasses flavour that pairs nicely with the dates.
    • butter, preferably unsalted butter because you will add salt to the dough, but if you have salted, it will work. Just adjust the salt in the recipe accordingly, otherwise your bars may be too salty.
    • cinnamon is optional, but added to the crumble, it adds a lovely warm taste that makes the crumble and base more flavourful.
    • salt is really important to balance out the sweet molasses flavour. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the bars will be saltier and you may want to halve the salt in that case.
    Assembling date squares in a 9x9 pan starts with pressing half the oat crumble mixture on the bottom of the pan with a glass, before smearing with date filling and topping with the rest of the crumble.

    Tricks for making the date bars less crumbly

    If you find your date squares are too crumbly or fragile, try pressing the crumble mixture on the bottom into the pan with a little more force to create a tighter, more compact layer. If you don't, your base will be crumbly. It's as easy as that!

    Tip: Use a flat-bottomed glass or mug and take the time to press and tighten the crumbly base to lock it in place and create a firm base that you will be able to slice with ease.

    For the crumble topping, after scattering it over top, take the time to gently press the crumble into the date paste, very lightly. The date purée will anchor the topping in place, again, making it easier to cut these bars and serve them. This will also make them easier to store and send in lunchboxes for a school snack without making a mess.

    A saucepan of pitted dates and water, ready to be heated to rehydrate the dates to make the filling for date squares.Rehydrated pitted dates after cooking on the stove to make date filling for date squares.

    Adding baking soda to date filling

    The beauty of date squares is that they are made from the cheaper dates at the grocery store, the kind that look the driest (they look like they will never recover). Heating dried dates with a little water transforms them into a sweet, aromatic paste. Initially, when you are rehydrating dry dried pitted dates from the baking aisle, it seems like the dates and the water will never mingle. But then, with some patience, stirring, and a little heat, the dates come together to make a rich filling.

    A bowl of date purée, which will be used to make date squares.

    Some will add baking soda to the pan in order to help the dates break down, to soften the skins, and to speed up the process, but I don't think it's necessary. In the end the hydrated date paste can be blended in the food processor to smooth it out if need be. No need for baking soda.

    Spreading date filling over oat base with an offset spatula in a 9x9 pan to make date squares.

    The baking soda may also neutralize some of the tannins which can lead to an astringent taste or mouthfeel. I've honestly never noticed any astringency without the baking soda, so I skip it altogether these days.

    Using hands to crumble oat topping on a pan of date squares before baking in a 9x9 pan.

    Special equipment to make this recipe

    This recipe calls for a food processor for:

    • puréeing the rehydrated dates to make the date paste
    • mixing the oat crumble topping which is also used for the crust of the date bars

    You will also need a baking pan, like a brownie pan, that is a square pan with 9 inch sides that is about 2 inches tall. I like this OXO pan, which is heavy duty and has a golden non-stick coating.

    Whether the pan you use is non-stick or not, I do line the bottom with parchment paper, leaving an overhang on two of the sides. This is extra insurance so your bars unmould clean without sticking or breaking. I also recommend buttering any of the pan where the parchment doesn't cover, just in case.

    Cutting date bars into even squares to serve them.

    Making date squares without a food processor

    Though this recipe does call for a food processor, it's not essential. If you don't have one:

    1. use your fingers to make the crumble as you would a pie dough or any other fruit crisp, working the cold butter into the dry ingredients in a big bowl until you get the right texture.
    2. use a fork to mash the dates really well as they heat up with the water. Also try adding a little baking soda to them to help them break down.
    A serving plate with date bars cut into squares.

    The resulting date squares made without a food processor will definitely have a more "rustic" look and feel to them, but they will be just as yummy to eat!

    A plate with a date square, ready to be eaten.

    This is my go-to recipe for the best date squares because they are all about the dates: there is no lemon or orange zest here to interfere with the floral, earthy character of the dates. These bars cut perfectly, store well, and they are sturdy enough that you can wrap them and eat them without creating a crumbly mess!

    Storage

    Store date squares in the pan, covered, for up to one week. For long-term storage, cut the bars into squares and freeze them on a parchment-lined sheet pan until frozen solid, then slide them into a freezer bag to store in the freezer for up to 6 months.

    To defrost these, you can take them out of the bag and set them on a sheet pan to defrost overnight in the fridge. I like to keep a stash in the freezer and take one bar out at a time when I’m craving them. I defrost the date bar in the microwave on a small plate at power level 5 for up to 1 minute. They get nice and soft and warm!

    A date square on a plate with a fork digging in to retrieve a bite.

    This recipe for date squares also makes a great no-fuss weeknight dessert and you can make it fancy by serving these à la mode, with vanilla bean ice cream, for example!

    📖 Recipe

    A serving plate with date bars cut into squares.
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    Date squares

    Prevent your screen from going dark
    Date squares are easy with an oat crumble topping that doubles as the base for these bars.
    Course Dessert
    Cuisine American
    Keyword date bars, date squares
    Prep Time 25 minutes
    Cook Time 55 minutes
    Chill time 1 hour
    Total Time 2 hours 20 minutes
    Servings 16 squares
    Calories 318kcal
    Author Janice

    Equipment

    • Food processor
    • 9x9-inch pan
    • Mini offset

    Ingredients

    Date filling

    • 550 grams (4 cups) dates, such as Jaffa brand
    • 250 mL (1 cup) water
    • 5 mL (1 teaspoon) pure vanilla extract

    Oat crust and crumble topping

    • 225 grams (2½ cups) rolled oats (or large flake oats)
    • 150 grams (¾ cup) light brown sugar
    • 125 grams (1 cup) bleached all-purpose flour
    • 2.5 mL (½ teaspoon) Diamond Crystal fine kosher salt
    • 0.625 mL (⅛ teaspoon) ground cinnamon
    • 230 grams (1 cup) unsalted butter, cubed, very cold

    Instructions

    • Preheat the oven to 350°F.
    • Prepare a 9×9-inch brownie pan (I use a metal pan) by greasing it and fitting a square of parchment at the bottom.

    To make the date filling

    • Place the dates with the water in a saucepan. Stir over medium–low heat. After 5–10 minutes, the dates will absorb all the water, soften, break open, and form a paste. Transfer the paste to a food processor, and blend until smooth (this is not absolutely necessary, but this will chop up the dates skins nicely giving a more even texture to the paste). Add the vanilla and blend for a few seconds more. Transfer to a bowl and refrigerate to cool it down fast.

    To make the oat crust and crumble topping

    • In the bowl of a food processor, pulse together the oats, sugar, flour, salt, and cinnamon. Add in the cold butter and pulse it with the flour/oat mixture to form a crumble. You can also do this by hand like the topping for a fruit crisp.
    • Pour half of the mixture into the prepared pan. Press it down (with your fingers or the flat bottom of a glass). Be sure to get into the corners. You want a good tight base for your squares.
    • Top the base with the date paste, smearing it carefully to coat the base evenly with a small offset spatula.
    • Top with the rest of the crumble, scattering it evenly over the date filling with your hands. You can gently press the crumble very lightly into the date paste to anchor it in place.
    • Bake the squares for 45 to 55 minutes, until the edges begin to turn golden brown. Colour is flavour and the longer baking time ensures the bottom crust is properly baked.
    • Remove the pan from the oven and set on a rack to cool completely. Once the bars are room temperature, refrigerate them for at least 1 hour until really cold so that cutting them is easier. Cut into 16 squares and serve.
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    Nutrition

    Calories: 318kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 67mg | Potassium: 301mg | Fiber: 4g | Sugar: 31g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
    Dried dates

    Other recipes to bake with dried dates

    If you love dates as much as I do, here's a list of other recipes you can bake with dates:

    • date scones
    • date bran muffins
    • salty sweet date and chorizo loaf cake

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      Mini Eggs blondies
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      Easter brownies with Mini Eggs
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    Comments

    1. All That's Left Are The Crumbs says

      April 18, 2011 at 6:01 am

      I love dates and bring on those rustic crumbs! Thanks for a great-looking recipe.

      Reply
    2. Lizzy says

      April 18, 2011 at 11:25 am

      These look terrific~I love date cookies~

      Reply
    3. Kristel says

      April 18, 2011 at 2:31 pm

      I'm so excited to try this recipe! Now, I only have to get through the remaining two weeks of my detox...

      Could you substiture all-purpose flour for whole wheat flours instead?

      Reply
    4. Jan says

      April 18, 2011 at 3:21 pm

      @Kristel I expect that this is quite a forgiving recipe and that whole wheat flour would work (though it might impart a stronger flavor), or maybe do half-half? I think next time I make these, I'm going to try grinding up some oats to make oat flour, and using the oat flour instead of the all-purpose flour.

      Reply
    5. powderate says

      April 20, 2011 at 1:00 am

      These look delicious. I've avoided my 2 quart jar of pitted dates in the fridge all winter saving them for the next camping vacation. I'll try this recipe and know when we come to pack a nice bit for a ride or a ski they'll taste so good in the alfresco - after a good workout in nature. Yum.

      Reply
    6. thefooddoctor says

      April 20, 2011 at 3:09 pm

      I just love everything with dates...these look yummy! will try them very soon...lovely blog by the way

      Reply
    7. Gwenevere says

      April 29, 2011 at 11:03 am

      I love dates...well I mean I love them baked into things. the chewy texture...so good. this recipe looks like it would taste so good. Can't wait to try

      Reply
    8. Cooking Rookie says

      May 03, 2011 at 9:42 pm

      How crumbly and pretty! Yum!

      Reply

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