Canadian Date Squares
Submitted by singlelady
Classic Canadian date squares with a buttery oat crumble crust and thick, sticky date filling. A beloved bake sale staple from coast to coast, eh.
YIELD
12 servingsPREP
25 minCOOK
60 minREADY
90 minIf you grew up anywhere in Canada, you know these squares. They showed up at every church potluck, bake sale, and holiday cookie tray from Halifax to Vancouver.
A buttery, crumbly oat crust gets pressed into the pan, smothered with a thick, caramel-dark date filling, then topped with more of that golden crumble.
The trick is creaming the butter and shortening thoroughly until the dough holds together without any added liquid. Trust the process.
Baked until the top turns deep golden and the edges bubble, these squares are chewy, sweet, and smell like brown sugar and oats straight from grandma’s kitchen.
Kitchen Tips
- Cream the butter and shortening really well. If the dough crumbles and won’t hold together, you haven’t creamed long enough. Keep going.
- Stir the date filling constantly. It goes from thick to scorched in seconds. Stay at the stove for this one.
- Let them cool completely before cutting. The date filling needs time to set or you’ll end up with a gooey mess instead of clean squares.
Ingredients
Directions
Cream the butter and shortening; gradually add the brown sugar, then the flour, oatmeal and soda.
This will give you a very stiff dough, which you will have to knead with the hands to work smooth.
Do not be tempted to add liquid.
If it will not hold to-gether its because the shortening and butter were not sufficiently well creamed.
Divide into two portions and roll half to ¼ inch thickness and spread out on bottom of a greased pan.
Cover with following date mixture: ½ cup of dates chopped, ½ cup brown sugar, one tablespoon cornstarch, 1 cup of hot water.
Cook until thick stirring constantly.
Spread over oatmeal mixture and roll second oatmeal portion and put on top.
Bake about 1 hour in 350℉ (180℃) F oven.
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