Tested till perfect Date and Raisin Squares

Date and Raisin Squares

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By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16


  • 2 cups 2cupschopped datedates
  • 1-1/2 cups 1-1/2cupsraisinraisins
  • 1/3 cup 1/3cupgranulated sugar
  • 1 tbsp 1tbspcoarsely grated orange rind
  • 1/4 cup 1/4cuporange juice
  • 2 tbsp 2tbsplemon juice
  • 1 cup 1cupall purpose flour
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 2-1/2 cups 2-1/2cupsrolled oats, not instant
  • 3/4 cup 3/4cuppacked brown sugar
  • 3/4 cup 3/4cupbutter, melted
  • 2 tsp 2tspvanilla
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In saucepan, bring dates, raisins, sugar, orange rind and juice and 1 -1/2 cups water to boil, stirring. Reduce heat and simmer, stirring often, until mixture is thick enough to mound on spoon, about 10 minutes. Stir in lemon juice; let cool.

Meanwhile, in large bowl, whisk together flour, baking soda and salt. Add rolled oats and brown sugar; blend evenly. Combine melted butter and vanilla; drizzle over oats mixture. Toss to moisten dry ingredients evenly.

Press half of the rolled oats mixture into greased 9-inch (23 cm) square metal cake pan. Evenly spread date filling over base. Sprinkle with remaining crumbs; press lightly.

Bake in centre of 350°F (180°C) oven until topping is golden brown and firm, about 40 minutes. Let cool on rack. Cut into 16 squares. (Make-ahead: Layer squares between waxed paper in airtight container and store at room temperature for up to 3 days or freeze for up to 2 weeks.)

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