Like most Americans I started this post-Thanksgiving week with the intention to eat right and burn all of those glutinous, unwanted calories. I was doing fine, until I made these unfortunately delicious date bars for our Baked Sunday Morning challenge, which confined me to sweat pants for another week.
To start chopped dates are mixed with water and brown sugar and simmered for about ten minutes until soft. Chopping the dates was by far the most tedious and messy part of this recipe. Note to self: buying pre-chopped date pieces maybe wise in the future. Next the crust is made which is combination of butter, brown sugar, flour, quick cooking oats, salt, and baking soda. Unlike a lot of crumb toppings/crusts, this one is made in a stand mixer as opposed to a food processor, although I did have to dirty my food processor to chop the oats, as we only had old-fashion. Half of the crust is pressed into the pan, which is layered with the cooked dates, and then the remaining crumb/crust topping is placed on top. I baked mine for 3o minutes.
I thought these bars were good the night they were made, but their taste was spectacular the following day. The only things I would change are to attempt these with my usual old-fashion oats and to use the food processor to finely puree the date mixture (as my chopping was a little rough and there were still chunks of dates). However, these bars really pretty great as they were. These date bars are crazy easy and I will be making them again and again (sorry waist line). I am excited to see if the other Baked Sunday Morning bakers loved these as much as me.
Recipe from: Baked Occasions by Matt Lewis and Renato Poliafito