Reviewed: Oct. 30, 2011

This recipe, especially the crust, is wonderful. For those in a hurry, you can also use Solo Brand date filling. I did and I got great reviews from my family. Though date filling from scratch is preferred, Solo is a quality pastry filling and it worked very well with this recipe.

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Reviewer:

Dawn H

Reviewed: Jun. 14, 2011

These were tasty, but not the flavor I was looking for. The allspice and orange zest flavors came through too powerfully for what I was looking for.

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Reviewer:

orfeo256

Reviewed: Feb. 23, 2011

REALLY GOOD! I dislike cloves and allspice - so took those out and added more cinnamon. Crust/topping are wonderful and go perfect with the date filling!

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Reviewer:

LYNNELLEN

Reviewed: Nov. 18, 2010

Since my husband is allergic to cloves and allspice I replaced those spices with extra cinnamon. I also used orange extract instead of the orange zest. The bars turned out great and I could have eaten 1/2 of the pan.

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Reviewer:

Bev

Reviewed: Mar. 7, 2010

Very flavourful. However the oat mixture was quite dry. I would personally add some chopped walnuts just to take away the excessive pastiness of the dates. Thanks for posting!

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Reviewer:

sugarFiend

Reviewed: Feb. 25, 2010

This is just like my mother made when I was a kid. It is very moist and the flavors are wonderful. My family thinks this is a keeper recipe. Thanks for bringing back a piece of my childhood!

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Reviewer:

CHERYL

Reviewed: Jan. 24, 2010

I first made these as a new bride from a Betty Crocker cookbook in 1970. I love this recipe just as much, especially with the orange zest and spices. The only thing I changed was eliminating the sugar in the date mixture, as I felt it was sweet enough, and I substituted coconut oil for butter (if you're not familiar with its health benefits, google it, or Dr Mary Enig). The coconut oil stays solid at room temp so it is no different to cut in than butter. I also added about 1/2 cup walnuts to the date mixture. I used an 8x12 pan, which seemed to be the perfect size to keep the proportion of date and oat right. Yummy and healthy!

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Reviewer:

annieb

Reviewed: Jan. 20, 2010

These are excellent bars. I used an 8X8 pan instead of the 9X9 and added about 5 minutes to the bake time. The finished bars are some of the best I have had.

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Reviewer:

Orondobaker

Reviewed: Dec. 23, 2009

Excellent! Made exactly as written. Next time I may add 1/2 cup chopped walnuts in date mixture after cooking it. Loved the spice in the mix. Thanks for sharing this great recipe.

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Reviewer:

DGatHG

Reviewed: Nov. 17, 2009

I came here to get a recipe for what we know as Date Squares (didn't realize it was a Canadian thing!). I do have a tried & true recipe but I was too lazy to dig it out. I have made it enough times to remember that this crust was the ingredients I liked. Some pointers from a Canadian: I always find the filling too sweet in these recipes. What I am used to is just the dates and the water(reduce to half a cup) and LEMON JUICE (extract is the best). This makes the date flavour smooth. Cook on the stove & mash with a fork until it becomes a paste. I like to use an 11 x 7 pan, spraying it with PAM. Use 3/5 of the crumb mix for the base and press it down tightly. I don't put it up the sides because the PAM prevents sticking and I get nicer squares.The date filling I take small scoops with the fork and start in corners to flatten it, then the middle, and use the remaining to fill it it. This prevents the bottom from coming up when you are trying to spread it. For the top I usually use my hand to crumble it evenly over the top, then press down firmly. When I take it out of the oven I quickly cut it (4 squares across & 6 down the top) and let it cool in the pan. Then when you are ready to serve them you recut. Freeze beautifully(however, I never seem to have enough left to freeze). Just some tips!

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