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Date Squares

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Anna Olson, Level 25
Anna Olson
Welcome to Anna Olson's Bake Shop Treats Series, where she teaches you how to create some of your favorite bakery bars and squares. These date squares are wonderfully quick and easy to make, but are completely delicious. Packed full of orange flavored date puree, and surrounded but a delicious crumble makes these squares crunchy and irresistibly delicious. Join Anna Olson in this Grokker Premium Video to learn all the secrets to making your favorite bake shop treats.

Cooking Recipe

Servings: One 8-inch (20 cm) square pan, which cuts into 16 to 25 squares

Date Filling
3 cups (500 g) pitted dates
1 ½ Tbsp (22 mL) orange zest
1 ½ Tbsp (22 g) unsalted butter
1 cup (250 mL) water

2 ½ cups (225 g) rolled oats (regular or quick cook)
1 ¼ cups (160 g) all purpose flour
1 cup (210 g) packed light brown sugar
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) salt
1 cup (250 g) unsalted butter, melted

1. For the filling, place all of the ingredients in a pot and bring up to a boil. Remove from heat and let dates sit and soak until room temperature. Purée until smooth and set aside.

2. Preheat the oven to 350° F (180 C), grease an 8-inch (20 cm) square pan and line bottom with parchment paper so that the paper comes up the sides of the pan.

3. Combine the oats, flour, brown sugar, cinnamon and salt in a bowl. Stir in the butter and blend until you have an even crumbly texture. Press half of the crumble into the bottom of prepared pan. Spread the date filling over base and top with remaining crumble (not pressing). Bake for 40 to 45 minutes, until the top of crumble begins to brown. Allow this to cool in the pan before cutting into squares.

Date Squares
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Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
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