Date squares are one of our all-time favourite desserts. This simple treat reminds us of home and comfort. You can find versions of these squares all over Canada, although in the west they’re sometimes called Matrimonial Squares.
Makes 24 squares
PREP TIME: 15 minutes
SOAKING TIME: 30 minutes
COOKING TIME: about 55 minutes
INGREDIENTS
DATE FILLING:
- 2 cups cold brewed black coffee
- 1 pkg (1 lb/500 g) pitted dates
- ¾ cup lightly packed golden yellow sugar
OAT CRUMBLE:
- 2 ½ cups large-flake rolled oats
- 1 ¼ cups all-purpose flour
- 1 cup lightly packed golden yellow sugar
- ¼ tsp fine sea salt
- 1 cup cold unsalted butter, cut into small pieces
INSTRUCTIONS:
- DATE FILLING: Stir together the coffee, dates and sugar in a medium saucepan. Let them soak for 30 minutes to soften the dates. Bring the mixture to a boil over high heat. Turn down the heat to medium and boil gently, stirring often, until thickened, about 10 minutes. Remove from the heat and let cool to room temperature.
- Preheat the oven to 350ºF. Line the base and sides of an 8-inch square baking pan with parchment paper, leaving an overhang of paper on two facing sides. (This will help you remove the squares from the pan.)
- OAT CRUMBLE: Mix together the oats, flour, sugar and salt in a large bowl. Using a pastry blender or two knives, cut in the butter until the mixture is crumbly and the butter is in pea-size pieces.
- Press half of the oat crumble into the prepared pan. Spread the date filling over the top, then sprinkle the remaining oat crumble over the date filling. Press the topping down gently.
- Bake the squares until the topping is golden brown, about 45 minutes. Let cool completely in the pan on a wire rack.
- Using the parchment paper overhang, lift out the squares to a cutting board. Cut into 24 squares. (The squares can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 2 months.)
GET A HEAD START:
- Assemble the squares up to the end of Step 5, but don’t bake them.
- Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days.
- Or seal the covered pan in a freezer bag and freeze for up to 2 weeks.
- If frozen, bake straight from the freezer, adding about 10 minutes to the baking time.
