The best date squares

  • Preparation 1 h
  • Cooking 40 min
  • Servings 16
  • Freezing Absolutely

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Date filling

  • 1 cup (250 ml) cold water
  • 1/2 cup (125 ml) brown sugar
  • 1 tablespoon (15 ml) dark rum (or 1 teaspoon/5 ml vanilla extract)
  • 2 1/2 cups (625 ml) chopped Medjool dates
  • 1 tablespoon (15 ml) cornstarch

Crust & topping

  • 1 1/2 cups (375 ml) all-purpose flour
  • 1 cup (250 ml) brown sugar
  • 1 3/4 cups (430 ml) quick oats
  • 1/4 teaspoon (1 ml) baking soda
  • 1 pinch salt
  • 1 cup (250 ml) soft butter

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Preparation

  • Preheat the oven to 350 °F (180 °C).
  • 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, with the rack in the center of the oven, 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 16 squares.