Date Squares (Matrimonial Bars)

Before you start

Date squares are an oat crumble bar with a thick layer of cooked dates in the middle. They are a familiar bake in Canada, where they are also called matrimonial cake or matrimonial bars; why they earned that name is not clear. The appeal is simple: a buttery, brown-sugar oat crumb above and below a jammy filling that is sweet and deeply caramel-flavored on its own.

The filling is just chopped dates simmered with water until they collapse into a spreadable paste. Cook it until thick, then let it cool so it does not melt the butter in the base. The oat mixture should hold together when squeezed but still look crumbly. Press the bottom layer firmly so it can hold the filling, and the top layer only lightly so it bakes up crisp.

Ingredients

• Date filling340 g (2 cups) pitted dates — chopped
• 240 ml (1 cup) water
• 25 g (2 tbsp packed) brown sugar — optional
• 1 tsp finely grated orange zest
• 1 tbsp lemon or orange juice
• Oat crumble180 g (2 cups) old-fashioned rolled oats
• 155 g (1¼ cups, spooned and leveled) all-purpose flour
• 150 g (¾ cup packed) light brown sugar
• ½ tsp baking soda
• ¼ tsp fine salt
• 170 g (¾ cup) unsalted butter — softened, cut into pieces

Method

1. Combine the dates, water and brown sugar in a small saucepan. Bring to a simmer over medium heat and cook, stirring and mashing with a spoon, for 8 to 10 minutes, until the dates break down into a thick paste. Stir in the zest and juice and let cool for at least 15 minutes.
2. Heat the oven to 175°C (350°F). Line the pan with parchment, leaving an overhang on two sides.
3. Mix the oats, flour, brown sugar, baking soda and salt. Work in the butter with a pastry blender or your fingertips until the mixture is evenly moistened and holds together in clumps when squeezed.
4. Press a little more than half of the crumble firmly into the pan, making a compact, even layer.
5. Spread the cooled date filling evenly over the base, all the way to the edges.
6. Scatter the remaining crumble over the dates and press it down very lightly with your palm so it adheres without compacting.
7. Bake for 30 to 35 minutes, until the top is golden brown and the edges are slightly darker and bubbling.
8. Cool completely in the pan, about 2 hours. Lift out and cut into 16 squares.

Tips for success

• Medjool dates are soft and sweet and need less water; drier Deglet Noor dates may need an extra 2 tablespoons.
• If the filling is too thick to spread, stir in a tablespoon of hot water. If it is runny, simmer a few minutes longer.
• Spread the filling with a damp offset spatula so it glides instead of dragging the base.

Substitutions

Unsalted butter

Salted butter works; omit the added salt. Plant-based butter sticks make a dairy-free version with a similar texture.

Orange zest

A pinch of cinnamon or cardamom adds warmth in its place, or leave it out for a plain date filling.

Pitted dates

Replace up to half with dried figs or prunes for a different fruit flavor; simmer until equally thick.

Variations

Walnut date squares

Add 60 g chopped walnuts to the crumble mixture.

Spiced apple and date

Simmer 1 peeled, finely chopped apple with the dates and add ½ tsp cinnamon.

Troubleshooting

Squares crumble when cut

They were cut warm or the base was not pressed firmly. Cool completely and press the bottom layer hard.

Filling is dry and pasty

It was cooked too long or with too little water. Loosen it with hot water until it spreads like thick jam.

Top stayed pale and floury

The bars needed more time, or the topping was packed too tightly. Scatter it loosely and bake until golden brown.

Storage

Keep date squares in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze for up to 3 months; thaw at room temperature.

Safety notes

Do not eat the raw crumble mixture, which contains raw flour. Contains wheat and milk; oats may be processed with wheat.