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Date Squares

Date Squares

Hugely popular! The ideal ‘healthy’ energy rich snack for cyclists, runners, and exam challenged students.

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You Will Need:

Date Filling
  • 1 cup (250 g) pitted dates, chopped
  • 2 T (30 ml) butter
  • 3 T (45 ml) brown sugar
  • zest and juice from 1 orange
  • ½ t (2,5 ml) Ina Paarman’s Seasoned Sea Salt
  • ¼ cup (60 ml) crunchy peanut butter
Date Filling
  • 1 cup (250 g) pitted dates, chopped
  • 2 T (30 ml) butter
  • 3 T (45 ml) brown sugar
  • zest and juice from 1 orange
  • ½ t (2,5 ml) Ina Paarman’s Seasoned Sea Salt
  • ¼ cup (60 ml) crunchy peanut butter

Method:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Butter and line a 20 cm x 20 cm square baking tin with baking paper.

Reserve the choc chips for another use.

Make up the cookies according to the instructions on the back of the box.

Divide the dough in half.

Wrap up and refrigerate one half of the dough and press the other half into the base of the lined tin.

Flatten with the back of a tablespoon.

In a small saucepan, measure the date filling ingredients, except for the peanut butter.

Cook over medium / low heat for ± 2 minutes.

Allow to cool.

Add the peanut butter and stir.

Spread the date mixture over the cookie dough in the tin and level.

Grate the chilled dough half over the date mixture.

Bake for 25 - 30 minutes until golden brown.

Cut into squares.

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Date Squares

Hugely popular! The ideal ‘healthy’ energy rich snack for cyclists, runners, and exam challenged students.

Date Squares

You Will Need:

Date Filling
  • 1 cup (250 g) pitted dates, chopped
  • 2 T (30 ml) butter
  • 3 T (45 ml) brown sugar
  • zest and juice from 1 orange
  • ½ t (2,5 ml) Ina Paarman’s Seasoned Sea Salt
  • ¼ cup (60 ml) crunchy peanut butter

Method:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Butter and line a 20 cm x 20 cm square baking tin with baking paper.

Reserve the choc chips for another use.

Make up the cookies according to the instructions on the back of the box.

Divide the dough in half.

Wrap up and refrigerate one half of the dough and press the other half into the base of the lined tin.

Flatten with the back of a tablespoon.

In a small saucepan, measure the date filling ingredients, except for the peanut butter.

Cook over medium / low heat for ± 2 minutes.

Allow to cool.

Add the peanut butter and stir.

Spread the date mixture over the cookie dough in the tin and level.

Grate the chilled dough half over the date mixture.

Bake for 25 - 30 minutes until golden brown.

Cut into squares.

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