Rum date squares

  • Preparation 1 h
  • Cooking 40 min
  • Servings 8 to 10
  • Freezing Absolutely

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Date filling

    • 1 cup cold water

    • 1/2 cup brown sugar

    • 1 tablespoon dark rum

    • 2 1/2 cups chopped dates

    • 1 tablespoon cornstarch

Crust & topping

  • 1 1/2 cups all-purpose flour

  • 1 cup brown sugar

  • 1 3/4 cups quick oats

  • 1/4 teaspoon baking soda

  • 1 pinch salt

  • 1 cup soft butter

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Preparation

  • Preheat the oven to 350°F.
  • In a small saucepan over medium heat, add the water, brown sugar, and rum. Heat gently for 2 to 3 minutes, whisking to dissolve the sugar.
  • Add the dates and cornstarch, then mix well. Cook for 3 to 4 minutes, stirring often, until the dates begin to break down and the mixture thickens slightly. Remove from heat and let cool completely, about 30 minutes.
  • In a large bowl, add the flour and brown sugar and whisk to break up any lumps. Add the oats, baking soda, and salt, and mix well. Set aside.
  • Using a hand mixer or stand mixer, beat the butter for 15 to 30 seconds until creamy. While mixing, add the flour mixture and beat another 30 seconds until you have a crumbly mixture. Scrape the sides of the bowl.
  • In a greased 8 x 10-inch baking pan, press a little more than half of the crumble mixture into the bottom, packing it lightly with a spatula.
  • Spread the cooled date filling evenly over the base.
  • Sprinkle the remaining crumble mixture on top and press lightly again.
  • Bake for 30 minutes.
    Turn the oven to broil and cook for 1 to 2 minutes, or until the top is lightly golden. (Do not walk away!)
  • Let cool completely — about 3 hours — before cutting into squares.