• Preparation Time 15 minutes + 25 minutes for cooking and cooling of dates
  • Baking Time 30 minutes
  • Makes 25 squares
  • Freezing Excellent


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


  • Filling
  • 1 lb chopped pitted dates (about 3 cups/750 mL)
  • ¼ cup packed brown sugar
  • 1 ½ cups water
  • 1 tbsp lemon juice
  • Base & Topping
  • ½ cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup Robin Hood® Gluten Free Flour Blend
  • 1 cup toasted chopped walnuts
  • ¼ tsp baking soda
  • ¼ tsp salt

Serving Size: 25 squares


Serving Size: 25 squares

  • Preheat oven to 350°F (180°C). Lightly grease and line a 9” x 9” (2.5 L) baking dish with parchment paper, overlapping 2 sides for easy removal.
  • Filling: Combine filling ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer, stirring often until thickened, about 10 to 15 minutes. Cool.
  • Base & Topping: cream butter and brown sugar. Add remaining dry ingredients. Mixture will be a bit crumbly. Reserve 1 cup (250 mL) for topping.
  • Pat remaining flour mixture in bottom of prepared pan. Spread with cooled date mixture. Sprinkle with remaining cup (250 mL) of topping.
  • Bake in preheated oven 25 to 30 minutes, or until top is golden brown. Cool and cut into squares.


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