Classic, old-fashioned date squares, just like Grandma made. Nice and thin, with the perfect balance of date filling to crumb! Can be made in a small 8×8 pan or double for a 9×13 pan.
Why you’ll love this date squares recipe
These are the classic, old-fashioned, bake-sale, church dinner, pot-luck, just like your Grandma made kind of date squares. They are probably thinner than many you see these days, but in my mind, they offer the perfect bite, with the crumb and date filling in perfect balance.
Ingredients and Substitutions
Oats – these date squares will need old-fashioned, large-flake rolled oats. I haven’t tested this recipe with quick-cooking oats. They may work, though as they are milled finer, the resulting bars would lack the lovely texture of the larger-flake oats.
Dates – Delicious date square have been made for years with basic and inexpensive, “baking aisle” dried dates. That’s what I’ve used here.
Other ingredients you will need – Brown sugar, white sugar, salted butter, baking soda, all-purpose flour.
How to make Date Squares: Step-by-Step
Recipe Tips
- You can make these squares as a small batch in an 8-inch square baking pan, as I have done here, or double the recipe to make a 9×13 pan of date squares. (Just use the handy “2X” button above the ingredients in the recipe card below and it will be calculated automatically for you!).
- The 8-inch pan makes date squares that are just a wee bit thinner than what you’ll end up with in the 9×13-inch pan.
- There is no exact ratio to split the crumb between the base and topping. It probably ends up 60/40 or 2/3 to 1/3, with the larger amount devoted to the base. You want an even thin layer for your base, with no bare spots, so add what you need to achieve that, and save the rest for the topping.
Storage and Freezing
Store these date squares in an air-tight container in the refrigerator up to a week and maybe longer. They keep well, though the crust tends to soften slightly the longer they sit.
Date squares freeze well, so don’t hesitate to freeze for longer storage.
Get the Recipe: Old-Fashioned Date Squares
Ingredients
Filling:
- 1/2 cup dried dates, chopped and tightly packed to measure
- 1/2 cup white granulated sugar
- 1/2 cup water
- 1/2 teaspoon lemon juice
Base and topping:
- 3/4 cup + 2 Tablespoons large flake, old-fashioned oats
- 3/4 cup all purpose flour
- 1/2 cup light brown sugar, packed
- 6 Tablespoons salted butter, cold, cut into 6 pieces
- 1/2 teaspoon baking soda
- 1 Tablespoon hot water
Instructions
- Preheat oven to 350F. (regular bake setting/not fan assisted) Grease an 8×8-inch baking pan and line the bottom and two sides with parchment paper, allowing the paper to extend over the edges by an inch or so (to use as handles to lift out of the pan later on). *Alternately, you can double the ingredients and make in a 9×13-inch baking pan.
- Make the date filling: Combine the dates, white sugar and water in a medium saucepan. Stir to combine. Heat over medium heat, stirring regularly. Bring mixture just to a full boil. Remove from heat. Stir in lemon juice. Allow to cool almost completely before proceeding. (If you put hot filling over your flour/butter crumb, the butter will melt and change the texture of the base. It will cool more quickly if you remove from the saucepan to a bowl and stir or you can even pop into the fridge for a few minutes).
- In a large bowl, stir together the oats, flour and light brown sugar. Add the cold butter pieces to the flour mixture and cut in with a pastry cutter, until the butter pieces are evenly pea-sized. (Alternately, use your fingertips to rub it into the flour mixture). In a small bowl, stir together the baking soda and hot water until the soda is dissolved. Sprinkle over the flour/butter mixture and stir in.
- Add about half of the flour mixture to your prepared pan. Pat into an even layer, adding a bit more of the flour mixture, as needed, to make a thin, even layer. *It doesn't need to be exact, but roughly 60% of the flour mixture on the bottom and 40% for the topping. Spoon the cooled date mixture over-top and spread out evenly. Scatter the remaining crumb mixture evenly over-top.
- Bake in preheated oven for 18-20 minutes, until golden brown and set. Baking time should be similar for both an 8×8-inch pan or a 9×13-inch pan. Remove the pan from the oven to a wire rack, allowing them to cool completely in the pan, before lifting out by the parchment "handles" to a cutting board. Cut into 2-inch x 2-inch squares.
- Store in an airtight container or freeze, for longer storage.
Notes
More Square Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Can you use margarine instead of butter?
Hi Wendy, I haven’t tested it, but as margarine was often used in older recipes, I’m thinking it would work just fine.
I totally forgot to do the baking soda and hot water!!! It just went into the oven :( what can I expect? I’m so mad at myself for missing that part
Hi Nancy and it won’t be a saucy date filling, but more of a chunky date centre. They may be a little dry, but will still be edible.
Hi can I use quick oats small flake ? 100percent whole grain Canadian oats , also I have fresh dates can I use chopped up ? Thank you
Hi Lorraine, you should use cooking dates here, as they won’t soften into a paste the same way as fresh dates. As for the oats, you’d be better off to wait and get some large-flake oats, as they really do make for a nice date square.
can you use regular dates instead of dried dates?
Hi Samra and no, you would need to start with dried dates for this recipe to work correctly. Regular dates won’t absorb the water to make the paste filling, so too much liquid would remain.
These were delicious! I drained the liquid from the cooked date mixture, thinking it would just seem through the crust. Is that necessary or should I include all the liquid the next time?
Hi Michele and glad you enjoyed them :) No, there should be no need to drain the liquid, as there really shouldn’t be any liquid. The filling should cook and cool to a paste-like texture (you can see the finished texture in the Recipe video). What sort of dates did you use?
Can I substitute small flake quick oatmeal for the large flake?
Hi Brenda and yes, you could use the quick oats (not instant). You will lose some of the nice texture of the large-flake oats, but will work just fine. Enjoy :)
my first attempt at date squares and I’ll make them again for sure! I baked at 350º convection and it took 20 minutes but the top sugar stayed kind of powdery… also the filling seems a little shy, I added another ¼ cup of dates (and sugar, water, lemon juice) as there was no way I could cover the 8×8 pan with the ½ cup amount – otherwise perfection!
Hi Francesca and glad you enjoyed them. I think perhaps you just didn’t pack the dates in to measure, as the 1/2 cup should be fine to make a thin even layer of date for an 8×8 pan. I’ve updated the recipe to indicate it should be tightly packed. Thanks!
I’ll need to get these on my baking list Jennifer. They look super easy and I love dates! In fact, I’ve already got all the ingredients in my pantry!
Thanks Mary Ann :)