• Preparation Time 15 minutes, plus 25 minutes for cooking and cooling of dates
  • Baking Time 30 minutes
  • Makes 25 squares
  • Freezing Excellent

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Ingredients

  • Filling
  • 1 lb chopped dates (about 3 cups/750 mL)
  • ¼ cup packed brown sugar
  • 1 ½ cups water
  • 1 tbsp lemon juice
  • Base and Topping
  • ½ cup butter, softened 
  • 1 cup packed brown sugar
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1 cup Robin Hood Oats
  • ¼ tsp baking soda

Serving Size: 25 squares

Directions

Serving Size: 25 squares

  • Preheat oven to 350ºF (180ºC). Lightly oil and line a 9” x 9” (2.5 l) baking dish with parchment paper, overlapping 2 sides for easy removal.
  • Filling: combine filling ingredients in a saucepan. Bring to a boil. Reduce heat and simmer, stirring often, until thickened, 10-15 minutes. Cool.
  • Base and topping: Cream butter and brown sugar in large bowl with electric mixer. Add remaining dry ingredients. Mixture will be a bit crumbly. Reserve 1 cup (250ml) for topping.
  • Pat remaining 3 cups onto bottom of prepared pan. Spread with date mixture. Sprinkle remaining cup (250ml) of oat mixture.
  • Bake in preheated oven for 25 to 30 minutes, or until top is golden brown. Cool and cut into squares.

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