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In
a nonreactive medium saucepan over low heat, combine dates, granulated sugar,
and water. Cook, stirring constantly, until thickened, about 15 minutes.
Cool completely. In a large bowl or bowl of an electric mixer, place brown
sugar, flour, baking soda, salt, and oats. Mix on low speed until combined.
While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb
like, with some lumps of butter no larger than pea size.
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Using
your hands, press and flatten half of crumb mixture into a greased 9 by
13-inch pan. Spread cooled filling over crust. Cover with remaining crumb
mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes.
Cool slightly and cut into bars while still in the pan. Gently remove cut
bars from pan. Serve warm or at room temperature. Date bars, stored in an
airtight container, refrigerate and freeze well.
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