Crunchy Nut Date Squares

Filling
1 lb (500 g) dates, pitted and chopped (about 3 cups/750mL)
1 cup (250 mL) Crown®/BeeHive® Corn Syrup
½ cup (125 mL) water
¼ cup (50 mL) packed dark brown sugar
¼ cup (50 mL) lemon juice
1 cup (250 mL) chopped almonds, pecans or walnuts, toasted (optional)
Base and Topping
1 cup (250 mL) butter, softened
1 ½ cups (375 mL) packed dark brown sugar
2 cups (500 mL) Five Roses® All Purpose Flour
2 cups (500 mL) Robin Hood® Oats
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt

1. Preheat oven to 350º F (180º C). Lightly grease and line a 9” x 13” (3 L) baking dish with parchment paper, overlapping 2 sides for easy removal.
2. 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, about 10 minutes. This will make about 3 cups (750 mL) of filling. Cool for 15 minutes. Stir in nuts.
3. Base & Topping: In a medium bowl, cream butter and sugar. Add remaining dry ingredients. Mixture may be a bit crumbly. Reserve 2 cups (500 mL) for topping.
4. Pat remaining mixture onto bottom of prepared dish. Spread cooled date mixture over base. Sprinkle remaining dry mixture on top.
5. Bake in preheated oven 25-30 minutes, or until top is golden brown. Chill 2-3 hours and cut into squares.

• To toast nuts heat oven to 350°F (180°C) and bake for 10 minutes.
• Try pairing with Folgers Classic Roast® Coffee for a sweet afternoon treat.
• Make some extra squares and place in Limited Edition Holiday Ziploc® brand Containers as sweet party favours for your guests.