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Date Squares Recipe

Date Filling: Place the pitted 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 fairly smooth (a few lumps are fine).

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter (or use a non stick cooking spray) a 9 inch (23 cm) square baking pan. Line the bottom of the pan with parchment or wax paper.

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 and just begins to come together. Press about 2/3 of the mixture onto the base of the prepared pan.

Spread the date puree evenly over the oatmeal crust. Sprinkle the remaining dough evenly over the top of the dates, press down gently to compact. 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.

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Date Filling:

3 cups (720 ml) (400 grams) dried pitted dates

1 cup (240 ml) water

1 teaspoon pure vanilla extract

Oatmeal Crust:

2 cups (480 ml) (200 grams) old fashioned rolled oats

1 cup (130 grams) all purpose flour

3/4 cup (160 grams) packed light brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon ground cinnamon (optional)

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