Date Filled Squares

Is it strange that certain ingredients remind me of my grandma? Grated apples, grated carrots, raisins, and dates all make me think of her, probably because many of the things she made contained at least one of those ingredients. Oats were another of her staples.  

So, when I saw a recipe for Date Filled Squares in her box, I knew the nostalgia factor would be high. I might want to add it to my digital box simply because it sounded like something Grandma would make. But would that be reason enough? The only way to know was to give it a try.  

The first mystery

As I scanned the handwritten card, I saw that one mystery needed to be solved. There was no mention of a pan size. However, the recipe itself gave me a clue by calling for 3 cups of dates in the filling, which seemed like A LOT. I couldn’t imagine all of that filling in anything less than a 9 x 13-inch pan, so that’s what I pulled out.  

I had doubts

The next question arose as I mixed the dry ingredients with the shortening.  (Why is it always shortening?) Half of that mixture was supposed to be pressed into the pan to form a crust, but it was so crumbly and dry, I wasn’t sure it would hold together. I was also concerned that the crumb would be flavorless. Sure, there was brown sugar in it, but shortening has no taste or richness. Once again, I had to restrain myself from fiddling and forge ahead with what was written. 

Timing the filling

The filling was simple. All I had to do was boil together the dates, sugar, and water. Some of my dates had been in the pantry for a while and were quite dry. They needed more time than the suggested 10 minutes to soften up, which also meant that I had to add a splash of water to the saucepan. Eventually, they all broke down into a thick, jam-like consistency.  

Layering the bars

Once both the crumb and filling were complete, I began the layering process. The crumb did press down and stick together–just barely–and the filling spread nicely over the top. I sprinkled over the rest of the crumb and popped it in the oven to bake for 30 minutes. 

Cut and serve–but not warm

The bars came out nicely golden. The recipe says to “cut while warm,” so that’s what I did. The mistake was to eat them while warm, which is when I discovered that all of my doubts were true. The crumb didn’t hold together. It was bland. And the date filling was a super-sweet mush, especially when served warm. I tried the squares again the next day, and they tasted better cold. Still not great but better. 

The verdict on Date Filled Squares

Sorry Grandma, but this one is a no. Despite being high in nostalgia, I won’t be adding this recipe to my digital box. This decision was confirmed when I asked some family members what they thought. “They taste like a sweet paste surrounded by dust,” was my husband’s reply. My daughter said,  “They’re okay,” which, in my book, isn't enough to justify putting calories in my mouth or a recipe in my box. 

What if I tweaked them?

I could. Maybe if I changed out the shortening for butter and increased the amount, the crumb would be more flavorful and hold together better. Cinnamon might be a nice addition. The dates could possibly be cooked with orange or lemon juice to add a citrusy tang. I could lessen the sugar in the filling so that it’s not teeth-achingly sweet. Or, I could google Date Filled Squares and find a recipe someone else has already perfected–like this one.   

Or, one of you could tweak it for me and let me know how it goes. Here’s the original recipe. Click on the link below it to download the card and print it out. Good luck!