Streusel-Topped Date Bars
These tasty Streusel-Topped Date Bars use the same buttery crumb mixture for the crust and the crumb topping! It complements the sweet date filling marvelously!
A Date Squares Recipe is an easy way to enjoy a sweet tropical fruit. Did you know these were often individually wrapped and given out at weddings? That’s why they were also dubbed Matrimonial Bars!
Why You Must Make
- If you’re a fan of dates, you’ll love these date bars.
- The combination of buttery streusel and a simple date filling is fabulous!
- They’re a nice change of pace for dessert, an afterschool snack, or a picnic or potluck.
- Kitchen Staples – Water, Sugar, Brown Sugar, Flour, Baking Soda
- Dates – I used Medjool dates
- Butter – I used salted butter
- Quick Oats – Not as chewy as old-fashioned oats, so make a more tender crust and crumble topping.
- Salt – I used table salt as I find its fine grains disperse more evenly in the dough.
How to Make
- PRO-Tip: Line your baking pan with nonstick foil. This does double duty as a sling to remove the cooled bars from the pan to the cutting board and also keeps the pan clean so it’s easy to wash.
- Use an offset spatula to spread on the date puree. It helps to make an even layer.
- Use your fingers and hands to squeeze the crumble to make larger pieces.
- Bake until the crumble is lightly browned.
- PRO-Tip: This recipe easily doubles and can be made in a 9 x 13-inch pan. Bake for 25-30 minutes. This larger version will make approximately 36 bars.
- If you love dates, you will also enjoy my Sticky Toffee Puddings and Bacon Wrapped Dates.
Frequently Asked Questions
Medjool dates are what I recommend. They’re darker with delicious caramel undertones.
They do pack a few calories, but the dates have some nutritional value including fiber, iron, antioxidants, protein plus vitamins and minerals.
If stored in an airtight container, they will stay fresh for 3-4 days at room temperature, 1 week in the refrigerator, and up to 2 months in the freezer. If you freeze your date squares, defrost them in the container overnight in the refrigerator.
You May Also Like
- Strawberry Streusel Bars from The Recipe Critic
- Raspberry Streusel Bars
- Blueberry Streusel Bars
- Meyer Lemon Streusel Bars
- Caramel Apple Streusel Bars
- Plus, check out all my best Bar Cookie Recipes
- 1 ½ cups chopped dates, Medjool recommended
- ¾ cup water
- 2 tablespoons sugar
Crust and Crumb Topping
- ½ cup brown sugar, packed
- ½ cup butter, at room temperature
- ¾ cup plus 2 tablespoons flour
- ¾ cup quick oats (not old-fashioned)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Cook the filling ingredients in a saucepan on low heat, stirring and breaking up the mixture for about 10 minutes, until thick.
- Remove from heat and let cool for 5 minutes.
- Preheat the oven to 400° and line an 8 x 8-inch baking pan with nonstick foil (or grease with cooking spray).
- In a large mixing bowl, mix butter and brown sugar until well combined.
- Add the flour, oatmeal, baking soda, and salt and mix until crumbly.
- Press half the crumbs onto the bottom of the baking pan.
- Spread the date mixture over the crust.
- Pinch the remaining crumbs to form larger crumbs for the topping. Spread over the filling, then press gently.
- Bake 20-25 minutes until the topping is light brown.
- Cool before slicing into bars.
You may double the recipe and bake in a 9 x 13-inch pan. Add about 5 more minutes to the baking time or until light brown.
Adapted from Betty Crocker.
Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 85mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 1g
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