A sweet treat to start this week.

Crunchy Nut Date Squares

This flavour flashback will hopefully bring back memories of your childhood, and the after-school

snacks your mom made. Prep time is 40 minutes, baking time is 30 minutes, and this recipe makes 50 

squares, freezing is an excellent choice.

Filling Ingredients:

1 lb. pitted, chopped dates (approx. 3 cups)

1 cup BeeHive or Crown Golden corn syrup (where available for purchase)

1/2 cup water

1/4 cup packed dark (demarara) brown sugar

1/4 cup lemon juice

1 cup chopped and/or toasted almonds, pecans or walnuts

Base & Topping Ingredients:

1 cup softened butter (or margarine)

1 1/2 cups brown sugar

2 cups Robin Hood flour

2 cups Robin Hood oats

1/2 tsp. each of baking soda and salt

Directions:

Preheat oven to 350 degrees F. Lightly grease and line a 9 by 13 inch baking tray with parchment

paper, overlapping 2 sides for easy removal. For filling; in a medium saucepan, combine dates, corn

syrup, water, sugar and lemon juice. Bring to a boil. Reduce heat and simmer, stirring often until

thickened, for approx. 10 minutes. This will make approx. 3 cups, then cool for 15 minutes, then 

stir in nuts. For the base and topping; in a medium bowl, cream butter and sugar. Add remaining dry

ingredients, the mixture may become a bit crumbly, however; reserve 2 cups for topping. Pat

remaining mixture onto bottom of prepared dish. Spread cooled date mixture over the base. Sprinkle

remaining 2 cups of the dry mixture. Bake in preheated oven for 25 to 30 minutes, or until the top is

golden brown. Chill 2 to 3 hours and cut into squares. 

Tips:

Try pairing with Folgers Classic Roast coffee for an afternoon snack or evening dessert. To toast

the nuts, heat oven to 350 degrees F. and bake for 10 minutes. Lastly, make some extra squares and

place in Limited Edition Holiday Ziploc containers as sweet party favours for your guests, enjoy.