Date Sandwich Bars

These old-fashioned date bars have a sticky, jammy filling sandwiched between two layers of crumbly oat crust. The dates cook down with orange zest and citrus juice into something that tastes like warm caramel with a bright, fruity edge.

The crumb layer is dead simple: flour, oats, brown sugar, and margarine cut together until it resembles coarse peas. Half goes on the bottom, the date filling spreads over it, and the rest gets crumbled on top. That’s the whole thing.

Getting the date filling right is the key step. Cook it low and slow, stirring now and then, until it thickens into a paste that holds its shape. If it’s too loose, the bars will be soggy. Let it cool completely before spreading or it’ll melt your crumb base.

Kitchen Tips

• Snip dates with kitchen scissors dipped in hot water to keep them from sticking to the blade.
• The filling should be thick enough to mound on a spoon. If it’s runny, cook it a few minutes longer.
• Press the bottom crumb layer firmly and evenly. A loose base crumbles when you try to cut the bars.
• Let the bars cool completely in the pan before cutting. They firm up significantly as they sit and will fall apart if cut warm.

Variations

• Nutty crunch: Add chopped walnuts or pecans to the crumb mixture for a toasty, textured layer.
• Spiced filling: Stir a pinch of cinnamon and nutmeg into the date mixture while it cooks for a warmer, spicier bite.