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Grandma’s Date Bars
Makes 16
1 1/2 cups water
8 oz. pitted dates
1 1/2 cups flour
1 cup packed brown sugar
1 cup rolled oats
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. fine sea salt
6 oz. unsalted butter, cut into 1/2-inch pieces
Combine the water and the dates in a heavy saucepan and bring to a boil. Reduce the heat and simmer until you have a thick paste. Cool to room temperature.
Mix together the flour, brown sugar, oats, cinnamon, baking soda and salt in a large bowl. Add in the butter and mix until you have a moist mixture. Press half the mixture into a well-greased 8-by-8-inch square pan. Spread the date mixture over. Sprinkle the remaining oat mixture on top of the date spread, pressing gently.
Bake in a preheated, 350-degree oven for about 30 to 40 minutes, until golden brown. Cool completely in the pan. Cut into 16 pieces and serve.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1 1/2 cups water
8 oz. pitted dates
1 1/2 cups flour
1 cup packed brown sugar
1 cup rolled oats
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. fine sea salt
6 oz. unsalted butter, cut into 1/2-inch pieces
Combine the water and the dates in a heavy saucepan and bring to a boil. Reduce the heat and simmer until you have a thick paste. Cool to room temperature.
Mix together the flour, brown sugar, oats, cinnamon, baking soda and salt in a large bowl. Add in the butter and mix until you have a moist mixture. Press half the mixture into a well-greased 8-by-8-inch square pan. Spread the date mixture over. Sprinkle the remaining oat mixture on top of the date spread, pressing gently.
Bake in a preheated, 350-degree oven for about 30 to 40 minutes, until golden brown. Cool completely in the pan. Cut into 16 pieces and serve.
(Rebecca Ets-Hokin)
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