Crunchy Nut Date Squares | Recipes

Crunchy Nut Date Squares

(16) Ratings:
Prep Time:
Baking Time:
Makes:50 squares

Ready for a flavour flashback? This recipe is a classic! With sweet dates, crunchy nuts and a hearty oat topping, it’s sure to bring back delicious memories.



1 lb 500 g pitted and chopped dates (about 3 cups/750 mL)
1 cup 250 mL 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 & Topping

1 cup 250 mL butter, softened
1 ½ cups 375 mL packed dark brown sugar
2 cups 500 mL Robin Hood® Original All Purpose Flour
2 cups 500 mL Robin Hood Oats
½ tsp 2 mL baking soda, salt; each


  1. Preheat oven to 350ºF (180ºC). Lightly grease and line a 9” x 13” (3 L) baking dish with parchment paper, overlapping 2 sides for easy removal.
  2. Filling: Combine, in a medium saucepan, 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: Cream, in a medium bowl, 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 2 cups (500 mL) of dry mixture.
  5. Bake in preheated oven for 25 to 30 minutes, or until top is golden brown. Chill 2 to 3 hours and cut into squares.


  • Try pairing with Folgers Classic Roast® Coffee for a sweet afternoon treat.
  • To toast nuts, heat oven to 350°F (180°C) and bake for 10 minutes.

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