• 1 cup (237 ml) of cold water
• 3/4 cup (177 ml) of brown sugar
• 1 tablespoon (15 ml) of cornstarch
• 1 pound (454 g.) of dates, 3 cups (710 ml) chopped
• 1 teaspoon (5 ml) of vanilla

• 1-1/4 cup (296 ml) of all-purpose flour
• 1-1/2 cup (355 ml) of oats flakes
• 1 cup (237 ml) of well compress brown sugar
• 1 teaspoon (5 ml) of baking soda
• 1/2 teaspoon (2.5 ml) of salt
• 1 cup (237 ml) of butter or margarine, butter is better.

1. In a casserolle, combine water, brown sugar diluted with cornstarch and dates. Bring to a boil and simmer until dates are tender about 10 minutes. Remove from heat and add vanilla while allowing garnish to cool down.

1. Put the flour, oats, brown sugar, baking soda, salt and butter in a large bowl. With a pastry blender, mix the butter until it become a coarse mixture. This dough preparation gives (5 cups), (1.2 l).
2. Line a greased 9 X 7 inch, (22.9 cm X 17.8 cm) with half the dough preparation, taking care to gently tap the preparation with fingertips so that not everything is slipping away once cool down.
3. Spread mixture on cooled or warmed dates on half the mixture and add the other half on top, taking care to weigh lightly with the tip of a fork.
4. Bake at 375 F./190.6 C. in center of oven for 35 to 40 minutes or until mixture is golden brown. Cool completely before cutting into squares.

Photo: Recipes Québécoises

* These dates squares are a pure delight
* The mold 7 x 11 inches (17.3 cm X 27.9 cm) is ideal, just a nice thickness for dates squares.
* You can freeze them individually, taking care to wrap them.