Reviewed: Nov. 25, 2009

Fantastic! Brings back great memories of my Mom and her incredible edibles too! Mom would occasionally switch drained crushed pineapple for the dates. Definitely worth a try.

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Lovemykids

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Reviewed: Jun. 4, 2009

To make this recipe more healthful for my diabetic hubby, I substituted whole wheat flour for half of the white flour (to increase dietary fiber). I also used Splenda Brown Sugar Blend in place of regular brown sugar, and Splenda instead of white sugar. To make slightly thinner bars (same taste - smaller portion), I made the recipe in the Pampered Chef large bar pan (about 10"x16") instead of in a regular 9"x13" inch pan. (Date layer is spread VERY thin to cover this added real estate.) Reduce cooking time to about 30 minutes. The end result: Very tasty! Even picky 6-yr. old really likes them!

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transplanted Texan

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Reviewed: Aug. 20, 2008

I used an 8" square pan for these and found the oatmeal mixture to be too thick and the dates to be too thin. Next time I'll half the oatmeal and double the oats and I think it'll be perfect. I still managed to eat the entire pan though. :)

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SAKKASIE

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Reviewed: Apr. 13, 2008

Really really good and hearty . I only had about 1 and half cups of dates but that was plenty !

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 18, 2008

PERFECT and excellent! Wonderful! Delish! GREAT!!! I loved these, and will make again! I bought chopped dates (in the raisin aisle). I did not put sugar on the dates. I did not heat the mixture. I simply put the dates in the food processor with a little water to moisten, and proceeded with the recipe. It only took 30 min to bake.

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jan. 18, 2008

This is EXACTLY my mother's recipe - long lost but tastes and looks just like it. Thanks for sharing and bringing back a childhood favorite to my family!

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Mélissa

Cooking Level: Intermediate

Home Town: Tryon, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 17, 2008

This was a good recipe. My only change: I used a 8x8" pan instead of the 9x12" because I didn't seem to have enough oat mixture for both bottom and top layers. The end result was a thicker bar. Thanks for the recipe!

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Kari

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 8, 2008

These turned out wonderfully! The only thing I would do differently is maybe add a bit of milk or water to the mixture, it came out very crumbly the first time. Still great though!

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KleenexDust

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Reviewed: Oct. 4, 2007

I have made this recipe several times to serve at functions. Everyone loves it. It is just like the bars sold in the bakeries in Canada where I grew up. I was able to find soft wonderful dates which I could mash with a spoon, so I did that rather than add sugar & water and cook. They are great.

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