I like date squares. They are kind of old fashioned, but when you cut them petite, they just scream out for tea. These were pretty easy to make. Strangely enough I didn’t have any corn syrup on hand so I used maple syrup. It gave a pretty fun twist to these classic bars. I really did like them, but I probably should have cut them smaller since they were very sweet. Oh well, I guess I’ll just have to eat bigger slices and live with it!
pg 131 The Laura Secord Canadian Cookbook
Known in our Western provinces as matrimonial cake, this recipe combines a luscious date filling between layers of crunchy oatmeal. Serve dainty squares for afternoon tea or larger ones for dessert.
Preheat oven to 350˚ F.
Grease an 8-inch square cake pan.
In a saucepan combine:
2 cups chopped dates
3/4 cup corn syrup (I used maple syrup)
1/2 cup water
1/ teaspoon vanilla
1 to 2 tablespoons lemon juice
Bring to a boil and simmer until thickened and soft. Set aside to cool.
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 teaspoon baking soda
1 1/3 cups rolled oats
With a fork, blend in:
2/3 cup butter, melted (margarine)
Stir until crumbly.
Press half of crumb mixture into prepared pan. Spread with cooled date mixture. Cover with remaining crumbs and pat down until smooth.
Bake in a 350˚ oven for 30 to 35 minutes, or until light golden brown.
Cool, and cut into squares.