Orange Espresso Date Squares
Yield: 24 bars
Time: 45 minutes
2 1/2 cups flour
4 cups rolled oats
1 cup brown sugar
1 1/2 tsp baking soda
1 tsp salt
360g melted butter (3/4 lb)
Stir dry ingredients together. Add melted and cooled butter and stir to combine.
1 kg dried, pitted dates
1 c up brown sugar
1 tsp alt
4 shots of espresso, or 1 cup of strong brewed coffee
1 orange, juice and zest
6 tbsp butter
1 tbsp vanilla extract
Chop each date in half ensuring there is no pit.
Combine dates, sugar, salt, coffee, orange juice and zest in large pot.
Bring to boil to soften dates, making sure it’s not too mushy, you still want some chunks!
Off the heat, add butter and vanilla extract. Let cool.
Firmly pat 1/3 of the oat crumble mix into the bottom of a parchment lined baking tin. Spread a thick, even layer of date filling topping on top and sprinkle on the remaining 2/3rds of crumble mix on top.
Bake 350f (160C) until golden. Cool and cut into 24 squares. freeze.