Buttery Oat & Date Bars (Print Version)
# Ingredients:
→ Filling
01 -
1 1/2 cups Medjool dates, pitted and chopped
02 -
1 tablespoon lemon juice
03 -
1/2 cup pecans, finely chopped
→ Base & Topping
04 -
1 1/2 cups all-purpose flour
05 -
1 cup rolled oats
06 -
2/3 cup dark brown sugar, packed
07 -
1/2 teaspoon ground cinnamon
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon salt
10 -
1/2 cup (1 stick) unsalted butter, melted
# Instructions:
01 -
Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving overhang on two sides
02 -
In a small saucepan, bring 1 1/4 cups water to a boil. Add dates and cook, stirring occasionally, until liquid evaporates and dates melt into a thick mixture, about 5 minutes
03 -
Remove from heat, stir in lemon juice and chopped pecans. Set aside to cool for 10 minutes
04 -
In a large bowl, whisk flour, oats, brown sugar, cinnamon, baking soda, and salt. Pour melted butter over top and use fingertips to work butter into flour until you have a pebbly texture
05 -
Press half the crumb mixture firmly into the bottom of prepared pan. Spread date mixture evenly over the base. Sprinkle remaining crumb mixture on top and press gently
06 -
Bake until top and edges are golden brown, 35-40 minutes
07 -
Cool completely on a wire rack before cutting into 16 bars
# Notes:
01 -
Store in an airtight container for up to 7 days in the refrigerator
02 -
Freeze for up to 3 months