Sweet Crumb-filled Bars (Printable Version)
A soft date-pecan filling is sandwiched between layers of buttery oat crumble. Perfectly chewy and sweet for any treat lover.
# Ingredients:
→ Filling
01 -
1/2 cup chopped pecans
02 -
1 1/2 cups chopped and pitted Medjool dates
03 -
1 tablespoon of fresh lemon juice
→ Base & Topping
04 -
1/2 cup melted unsalted butter (1 stick)
05 -
1 1/2 cups flour (all-purpose)
06 -
2/3 cup dark brown sugar, tightly packed
07 -
1 cup oats (rolled)
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon cinnamon, ground
10 -
1/2 teaspoon baking soda
# Steps:
01 -
Heat oven to 350°F. Put parchment paper into an 8x8 pan, letting it hang over two edges.
02 -
Pour 1 1/4 cups water into a small pan and bring to a boil. Mix in dates and cook for about 5 minutes, stirring, until they soften and thicken up.
03 -
Take off heat, then stir in lemon juice and the pecans. Let it cool down for about 10 minutes.
04 -
Combine flour, oats, brown sugar, baking soda, cinnamon, and salt in a large bowl. Drizzle melted butter on top and mix with your fingers until clumps form.
05 -
Take half the crumb mix and press it tight into your prepared pan. Spread the thick date mix over that, then sprinkle the remaining crumb topping evenly and lightly press it down.
06 -
Pop it in the oven and bake for 35 to 40 minutes, or until the edges and top look golden brown.
07 -
Let the pan cool all the way on a rack first. Once cooled, cut into 16 squares.
# Notes:
01 -
Keep refrigerated in a sealed container for up to one week.
02 -
Can be frozen for as long as 3 months.