Date Squares with a citrus twist
These old fashioned date squares have a delightful burst of orange! Gooey caramel-like date filling is infused with fresh squeezed orange juice and orange rind and layered between a toasty oat crumb crust and topping.
I was never a lover of date squares growing up. Â Needless to say I was a bit disappointed when I saw them in the recipe manual that we got the first day of pastry class.
Needless to say these old fashioned oat squares are now a favourite I make all year round!
What kind of dates should I use for date squares?
Any pitted date will be fine. You can buy dates compressed into blocks, or you can use individual Medjool dates, which is what I use most often.
How to make old fashioned date squares
Dates are cooked down with water, orange juice and rind until soft and gooey. Remove from heat to allow them to cool.
Stir all the crust ingredients into a bowl and then using clean hands, rub butter in until you have a crumbly mixture. Press half the mixture in to the bottom of a 9 x13 pan lined with parchment.
Carefully spread date mixture over crust. Sprinkle remaining oat mixture over top and bake for 30-25 minutes.
What size pan do I need?
This recipe makes a big 9 x 13 pan and can yield as many as 50 small bite size squares or 20 larger squares that can be served warm with vanilla ice cream for a decadent dessert!
The oat topping and crust is deliciously sweet and crispy. The date layer chewy and moist. They freeze very well and make a nice addition to your holiday baking.
Old Fashioned Date Squares
These Old-Fashioned Date Squares have a citrus twist! They combine caramel-like sweetness of dates with a subtle burst of of citrus. A buttery oat crust forms the base, while the date filling is infused with orange zest for a light, zesty contrast. Topped with a crumbly oat topping, these squares offer a perfect balance of flavors and textures, making them a delightful treat for any occasion.
Ingredients
- 455 g (1 pound) pitted dates
- 1 tbsp + 2 tsp granulated sugar
- 230 g water (230 ml)
- grated rind and juice from half an orange (I use organic)
- 1 cup butter (2 sticks), softened
- 2 1/3 cups oats
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 1 3/4 cups brown sugar
Instructions
- Set oven to 350 degrees.
- In a heavy bottom pot combine dates, granulated sugar, water, juice and rind. Bring to boil and continue to cook until soft. Set aside and allow to cool.
- Meanwhile, in a large mixing bowl combine oats, flour, baking soda, baking powder, salt and brown sugar. Mix well with your hands.
- Rub in butter until well combined and mixture is crumbly.
- Divide half the mixture between to small square baking pans, pressing in firmly.
- Spread cooled date/orange mixture over each crust.
- Divide the remaining crust mixture between two pans and sprinkle over date filling. Press in lightly.
- Bake for 35 to 40 minutes until golden brown.
- Cool completely before cutting into squares and removing from pan.
Notes
These squares freeze well for up to 2 months in an airtight container. Otherwise store at room temperature for up to 4 days.
They look wonderful! I tried dates about a year ago for the first time. I love them!!
Thank you Kim!
These look fabulous and perfect for the warm spring weather we are having. Thanks for sharing!
Thanks Mary. We are still awaiting the warm spring weather here. Frost on the cars this morning!
You and me both! My husband took the rest to work and I only got one!
Your desserts always look so fabulous. I am not a great dessert maker but I’m going to make up some of your delicious looking recipes to see if they turn out as well as yours do. I do love dates and date cookies and bars so I know I will love this. Thanks for the recipe, Maureen.
How much margarine?!
Oh my word Emily! Thank you for pointing that out. 230 grams of margarine!! You can also use butter if you prefer!