Date squares

Begin by heating your oven to a warm 350°F (180°C). Prepare an 8-inch (20 cm) square baking pan by greasing it thoroughly to ensure your bars will lift out cleanly after baking. To create the luscious date filling, place the pitted dates and water into a medium saucepan over high heat and bring the mixture to a gentle boil. Then, reduce the heat to low and let it simmer quietly, stirring now and then to prevent sticking. After about 6 to 8 minutes, you’ll notice the dates have broken down into a thick, glossy paste. Remove the pan from heat, stir in the vanilla extract for a fragrant finish, and allow the filling to cool to room temperature. Next, combine the rolled oats, all-purpose flour, brown sugar, baking soda, and salt in a food processor. Pulse just three times - be careful not to overwork this mixture; it should still have texture, not turn to powder. Add the unsalted butter in chunks and pulse lightly again until the mixture resembles crumbly, pea-sized clusters. Transfer this crumbly dough to a mixing bowl and give it a gentle mix to evenly distribute the butter. Press half of this oat mixture firmly and evenly into the base of your greased baking pan. Gently spread the cooled, thick date mixture over this crust layer, smoothing it out for a uniform top. Layer the remaining oat mixture on top of the date filling, pressing down to form a compact, even crust. This helps in achieving that perfect bite. Place your pan in the center of the oven and bake for 30 to 35 minutes, or until the top turns a beautiful golden brown, signaling a crisp, toasted finish. Allow the date squares to cool completely in the pan – this step is essential for clean slicing and to set the layers. Once cooled, cut into nine squares, and enjoy! Pro tip: These squares keep excellently when stored in an airtight container in the refrigerator for up to a week. For longer storage, freeze them for 2 to 3 months, then thaw at room temperature before serving.