• Preparation Time 40 minutes
  • Baking Time 30 minutes
  • Makes 50 squares
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Filling
  • 1 lb pitted and chopped dates (about 3 cups/750 mL)
  • 1 cup corn syrup
  • ½ cup water
  • ¼ cup packed dark brown sugar
  • ¼ cup lemon juice
  • 1 cup chopped almonds, pecans or walnuts, toasted (optional)
  • Base & Topping
  • 1 cup butter, softened
  • 1 ½ cups packed dark brown sugar
  • 2 cups Robin Hood® Original All Purpose Flour
  • 2 cups Robin Hood Oats
  • ½ tsp baking soda, salt; each

Serving Size: 50 squares


Serving Size: 50 squares

  • 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.
  • 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.
  • 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.
  • Pat remaining mixture onto bottom of prepared dish. Spread cooled date mixture over base. Sprinkle remaining 2 cups (500 mL) of dry mixture.
  • Bake in preheated oven for 25 to 30 minutes, or until top is golden brown. Chill 2 to 3 hours and cut into squares.


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