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1.) Using kitchen shears or knife, cut the dates into 4-6 strips (julienne) and cut crosswise into fine dice.<\/p>\n
(Note: If you put canola oil on the blades of the scissors when you use them to cut dried fruit, it will make the task easier.)<\/em><\/p>\n2.) Cook dates, water or juice and sugar over low heat stirring often until thickened which takes approximately 10 minutes.<\/p>\n
3.) Cool for at least 10 minutes.<\/p>\n
BARS:<\/strong><\/p>\n\n- Preheat calibrated oven (I use baking tiles) to 400 degrees F.<\/li>\n
- Prepare parchment paper to line pan both ways and let overhand for easier cleaning and removal.<\/li>\n
- Grease pan and adhere paper to bottom and sides of the pan.<\/li>\n
- In a medium-large bowl, using a wooden spoon, stir the softened butter with sugar into a paste and evenly mixed.<\/li>\n
- Combine flours, oats, baking soda and salt in another bowl.<\/li>\n
- Add the dry ingredients to the butter\/brown sugar mixture and stir and fold until crumbly-you want clumps not paste.<\/li>\n
- Weigh mixture and add 1\/\/2 weight to papered baking pan. Evenly distribute on pan bottom and press the mixture onto pan bottom to consolidate free from empty spots.<\/li>\n
- Spread the date mixture onto the flour mixture using a small offset spatula crating an evenly dispersed filling.<\/li>\n
- Sprinkle the top of the filling with the remainder of the crumbly mixture and slightly press down so it is attached to the filling.<\/li>\n
- Bake 25-30 minutes or until lightly brown-mostly around the edges.<\/li>\n
- Cool 5-7 minutes and score and then cut into 16 bars(squares) while still warm.<\/li>\n
- Cool in pan. May have to recut once cool. Lift with wide spatula to serve.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n
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Notes<\/h3>\n\n
For more information along with pictures, please visit:<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n
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