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Homemade Date Bars

These homemade date bars combine sticky, caramelized Medjool dates with a buttery, oat-based crust and a crunchy topping. The process involves chopping dates, baking the crust, spreading the filling, and baking again to achieve a rich, chewy, and crisp final texture. Imperfect but deeply satisfying, they evoke nostalgic, heartfelt baking moments with every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12
Course: Main Course
Cuisine: Homemade
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups rolled oats lightly toasted for extra flavor
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar adds warmth and molassy flavor
  • 1/2 cup butter melted, for crust and topping
  • 1 1/2 cups Medjool dates pitted and chopped, soft and gooey
  • 2 tablespoons butter for cooking the date filling
  • 1 teaspoon vanilla extract adds depth and aroma
  • 1/2 teaspoon cinnamon for warm spice flavor
  • additional for topping extra rolled oats for crunchy topping
  • additional for topping brown sugar for crisp topping

Equipment

  • 9-inch square baking pan
  • mixing bowls
  • Saucepan
  • Spatula
  • Sharp knife
  • Parchment paper

Method
 

  1. Preheat your oven to 180°C (350°F). Line a 9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a mixing bowl, combine the toasted oats, flour, brown sugar, and a pinch of salt. Pour in melted butter and stir until the mixture is crumbly but holds together when pressed.
  3. Press this crust mixture evenly into the prepared pan, creating a compact layer. Bake for 12-15 minutes until lightly golden and fragrant, then remove and set aside to cool slightly.
  4. While the crust bakes, pit and chop the Medjool dates into small sticky pieces. In a saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped dates and cook, stirring often, for about 5 minutes until they soften and release a caramel aroma.
  5. Stir in vanilla extract and cinnamon, then remove from heat. Let the mixture cool for a few minutes until it thickens slightly but remains spreadable.
  6. Spread the warm, thickened date mixture evenly over the baked crust, smoothing it out with the back of a spoon until level.
  7. Mix additional rolled oats, brown sugar, and a pinch of salt in a small bowl. Melt the remaining butter and stir it into the topping mixture until crumbly.
  8. Sprinkle the crunchy topping evenly over the spread-out date filling, covering it completely.
  9. Bake the assembled bars for another 20-25 minutes until the topping is golden brown and crisp, and the filling begins to bubble at the edges. The kitchen will fill with a warm, caramel aroma.
  10. Remove from the oven and let the bars cool completely in the pan on a wire rack for about an hour. This helps them set and makes slicing easier.
  11. Once cooled, lift the bars out using the parchment overhang. Slice into squares with a sharp knife, wiping the blade between cuts for clean edges. Serve at room temperature or warmed slightly for a gooey, satisfying treat.

Notes

For extra flavor, sprinkle a touch of sea salt on top before the final bake. To keep bars fresh, store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat slices briefly in the microwave for a warm, gooey experience.