Zia Lena’s Date Bars
Zia Lena’s Date Bars
Zia Lena’s Date Bars are chewy, sweet, and packed with a luscious date filling sandwiched between a buttery oat crust and crumb topping. Perfect for a snack, dessert, or tea-time treat, these bars are both comforting and nostalgic.
Ingredients
For the Crust & Topping:
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1 cup (225 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 1/2 cups (190 g) all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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2 1/2 cups (225 g) rolled oats
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1/2 cup (60 g) chopped walnuts or pecans (optional)
For the Date Filling:
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1 1/2 cups (250 g) pitted dates, chopped
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1/2 cup (120 ml) water
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1/4 cup (50 g) brown sugar
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1 tsp vanilla extract
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper. -
Prepare the Date Filling:
In a small saucepan, combine chopped dates, water, and brown sugar. Cook over medium heat, stirring occasionally, until the dates are soft and the mixture thickens (about 5–7 minutes). Stir in vanilla extract. Set aside to cool slightly. -
Make the Crust & Topping:
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract. In another bowl, whisk together flour, baking powder, salt, oats, and nuts (if using). Gradually mix dry ingredients into the wet mixture until crumbly but cohesive. -
Assemble the Bars:
Press about 2/3 of the oat mixture into the prepared pan to form an even crust. Spread the date filling over the crust. Sprinkle the remaining oat mixture evenly on top. -
Bake:
Bake for 35–40 minutes, or until the top is golden brown. Allow bars to cool completely in the pan on a wire rack. -
Serve:
Lift bars from pan using parchment paper, if used, and cut into squares or rectangles.
Equipment
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Mixing bowls (medium & large)
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Whisk
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Electric mixer or hand mixer
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Saucepan
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9×13-inch baking pan
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Parchment paper (optional)
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Spatula
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Cooling rack
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Measuring cups and spoons
Timing
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Prep Time: 20 minutes
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Cook Time: 35–40 minutes
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Total Time: 55–60 minutes
Serving Size
Makes 16–20 bars, depending on size
Zia Lena’s Date Bars
Equipment
- Mixing bowls (medium & large)
- Whisk
- Electric mixer or hand mixer
- Saucepan
- 9×13-inch baking pan
- Parchment paper (optional)
- Spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
- For the Crust & Topping:
- 1 cup 225 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups 190 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 1/2 cups 225 g rolled oats
- 1/2 cup 60 g chopped walnuts or pecans (optional)
- For the Date Filling:
- 1 1/2 cups 250 g pitted dates, chopped
- 1/2 cup 120 ml water
- 1/4 cup 50 g brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.
- Prepare the Date Filling:
- In a small saucepan, combine chopped dates, water, and brown sugar. Cook over medium heat, stirring occasionally, until the dates are soft and the mixture thickens (about 5–7 minutes). Stir in vanilla extract. Set aside to cool slightly.
- Make the Crust & Topping:
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract. In another bowl, whisk together flour, baking powder, salt, oats, and nuts (if using). Gradually mix dry ingredients into the wet mixture until crumbly but cohesive.
- Assemble the Bars:
- Press about 2/3 of the oat mixture into the prepared pan to form an even crust. Spread the date filling over the crust. Sprinkle the remaining oat mixture evenly on top.
- Bake:
- Bake for 35–40 minutes, or until the top is golden brown. Allow bars to cool completely in the pan on a wire rack.
- Serve:
- Lift bars from pan using parchment paper, if used, and cut into squares or rectangles.
Frequently Asked Questions (FAQs)
Can I use medjool dates instead of regular dates?
Yes. Medjool dates are softer and sweeter, which works well. You may need to adjust cooking time slightly if they are very moist.
Can I make these bars gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free flour blend. Ensure the oats are certified gluten-free.
Can I use a different nut or omit nuts?
Yes. Walnuts or pecans are optional. You can substitute with almonds or leave them out for a nut-free version.
Can I prepare the date filling ahead of time?
Yes. You can make the date filling 1 day ahead and refrigerate it until ready to assemble.
Can I use brown sugar instead of granulated sugar in the crust?
Yes. Brown sugar will give the crust a slightly deeper, caramel flavor. You can even use a combination of both sugars.
Why are my bars too soft or crumbly?
Ensure you press the crust firmly into the pan and bake long enough until the top is golden. Underbaking or loose pressing can cause crumbly bars.
Can I add spices like cinnamon or nutmeg?
Yes. A 1 tsp cinnamon or 1/4 tsp nutmeg in the oat mixture adds a warm flavor.
Can I double the recipe?
Yes. Use a 9×18-inch pan or two 9×13-inch pans. Bake the same time, checking for doneness.
Can I freeze these bars?
Yes. Wrap bars tightly in plastic wrap and foil or store in an airtight container. Freeze for up to 3 months.
Can I cut the bars while warm?
It’s best to wait until completely cooled; cutting too early can cause the bars to fall apart.
How To Store Zia Lena’s Date Bars
Room Temperature:
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Store in an airtight container for up to 5 days.
Refrigerator:
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Keep in an airtight container for up to 1 week. Bars may firm up in the fridge; bring to room temperature before serving if desired.
Freezer:
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Wrap tightly in plastic wrap and foil or store in a freezer-safe container for up to 3 months.
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Thaw at room temperature before serving.
