Page loading ... Please wait.
Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods recipe box
about us
substitutions
ingredients
glossary
conversions
valentine's baking
chocolate recipes
biscotti recipes
candy recipes
cranberry recipes
healthy baking
pudding recipes
quick breads
english tea party
apple recipes
blueberry recipes
lemon recipes
strawberry recipes
pumpkin recipes
trifle recipes
ice cream recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

Share

Date Squares Tested Recipe

Printer Friendly Page

Date Squares Recipe

Date Squares (Matrimonial Bars) have two buttery layers of oatmeal crust sandwiched together with pureed dates scented with vanilla. Growing up, Date Squares were a regular part of my mother's baking. Yet when I got married I somehow forgot all about them. It wasn't until I was browsing through Rose Carrarini's inspiring book "Breakfast Lunch Tea" that I discovered this delicious square once again. Her recipe is wonderful. It produces a square that is sweet yet earthy tasting. Absolutely perfect with a hot cup of tea.

 

As their name implies, the main component of Date Squares is dates. Dates are the fruit of the palm tree, that grow in large bunches, with each date measuring up to 2 inches (5 cm) long. They have a high sugar content and are also a good source of protein plus Vitamins A & B. For this recipe we are using dried pitted dates and I like to buy the ones that are packed in 10 ounce (283 gram) plastic tubs. You can usually find them in the produce section of your grocery store. Before we begin making the date filling, we have to soften the dates in water first and then puree them in the food processor until nice and smooth. After that is done, then we simply need to make the oatmeal crust which, again, is easily done in the food processor. Then the layering of the ingredients begins. First, two thirds of the oatmeal crust is pressed onto the bottom of our pan. The date puree is then spread over the crust and then the rest of the dough is crumbled over the dates. The squares are baked until golden brown. To make a easier time of cutting these squares, it is best to chill them first. Date Squares will keep up to a week in the refrigerator.

Related Recipes You May Like

Raspberry Oatmeal Squares

Date Walnut Bread

Granola

Fruit & Nut Balls (Sugarplums)

Dried Fruit & Nut Loaf

Fruit & Nut Bars

Date Filling: Place the dates and water in a medium saucepan and cook over low heat, stirring occasionally, until the dates are soft and have absorbed most of the water (about 5 - 10 minutes). Remove from heat and stir in the vanilla extract. Let cool to room temperature and then puree in your food processor until smooth. Set aside.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or use a non stick cooking spray) an 8 x 11 inch (20 x 28 cm) or a 9 x 9 inch (23 x 23 cm) pan. Line the bottom of the pan with parchment paper. Set aside.

Oatmeal Crust: In the bowl of your food processor, place the  oats, flour, sugar, baking soda, salt and ground cinnamon. Pulse to combine. Then add the butter and pulse until the mixture is crumbly. Press 2/3 of the mixture into the base of the prepared pan.

Spread the dates evenly over the oatmeal crust. Sprinkle the remaining dough evenly over the top of the dates. Bake for about 30 - 40 minutes or until golden brown. Place on a wire rack to cool. Once the squares have cooled, cover the pan with plastic wrap, and place in the refrigerator at least one hour or until firm enough to cut easily into squares.

These will keep, covered, in the refrigerator up to a week.

Makes about 20 - 2 inch squares.

References:

Carrarini, Rose. 'Breakfast Lunch Tea Rose Bakery'. Phaidon Press Inc. New York: 2006.

Davidson, Alan. 'The Oxford Companion to Food'. Oxford University Press. New York: 1999.

Date Filling:

3 cups (400 grams) pitted dried dates

1 cup (240 ml) water

1 teaspoon pure vanilla extract

Oatmeal Crust:

2 cups (200 grams) old fashioned rolled oats

1 cup (130 grams) all purpose flour

3/4 cup (160 grams) light brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1 cup (226 grams) cold unsalted butter, cut into pieces

 

 

 
Share
 
   
     
 

 

Join Our New  Recipes & Videos Email List

New Videos

 

     
 

Top 40 Recipes of 2011

1. Red Velvet Cake

2. Vanilla Cupcakes

3. Chocolate Chip Cookies

4. Royal Icing

5. New York Cheesecake

6. Peanut Butter Balls

7. Chocolate Cupcakes

8. Carrot Cake

9. Sugar Cookies

10. Shortbread Cookies

11. Whipped Cream Frosting

12. Red Velvet Cupcakes

13. Ganache 14. Oatmeal Cookies 15. Pound Cake
16. Coconut Macaroons 17. Chocolate Truffles 18. Fruit Tart 19. Pavlova 20. Gingerbread Men
21. Banana Bread 22. Snickerdoodles 23. Apple Pie 24. Meringue Cookies 25. Yellow Butter Cake
26. Apple Crisp 27. Lemon Curd 28. Nanaimo Bars 29. Molten Chocolate Cakes 30. Cream Scones
31. Brownies 32. Rum Balls 33. Biscuits 34. Pumpkin Pie 35. Lemon Bars
36. Mexican Wedding Cakes 37. Melting Moments 38. Boston Cream Pie 39. Chocolate Crinkles 40. Butter Tarts
   
 
   
 

Contact Us   Privacy Policy Follow Joyofbaking On Twitter Stephanie Jaworski+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2012 iFood Media LLC