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Date Nut Bars

Helen T. Patterson
Soft, chewy date filling with toasted walnuts rests on a buttery oatmeal crust, finished with a light lemon glaze.
These bars are fiber-rich, high in plant-based protein, and full of wholesome flavor, making them a satisfying snack or dessert that’s easy to bake and perfect for everyday enjoyment.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 48 (bars)

Equipment

  • 1 Quarter Sheet Pan
  • 1 Set of 3 Offset Spatulas
  • 1 Covered Saucepan (3.5 QT, OXO Good Grips recommended)

Ingredients
  

For the Date Nut Filling

  • 12 oz whole Medjool dates pitted
  • 8 oz unfiltered apple juice
  • 4 oz dark brown sugar packed
  • 2 tsp orange zest from 1 medium orange
  • ½ tsp kosher salt
  • ½ tsp vanilla extract
  • 6 oz toasted walnuts chopped

For the Oatmeal Crust

  • 5 oz unsalted butter softened
  • 8 oz dark brown sugar packed
  • ¾ tsp ground cinnamon
  • ½ tsp kosher salt
  • 1 oz water
  • 8 oz all-purpose flour
  • 6 oz rolled oats old-fashioned or quick-cooking
  • ¾ tsp baking soda

For the Lemon Glaze

  • 6 oz powdered sugar
  • Pinch of salt
  • 2 –3 Tbsp lemon juice adjust for desired consistency

Instructions
 

  • Prepare the Date Nut Filling: Begin by pitting the dates if they are whole.
    Gently press each date with your finger to remove the seed and dried blossom end, discarding them.
    In a medium saucepan, combine the dates, apple juice, dark brown sugar, orange zest, and salt.
    Heat over medium, stirring frequently and gently mashing the dates with a wooden spoon or spatula.
    Bring the mixture to a slow boil, then reduce the heat and simmer for about 5 minutes until it becomes thick and jam-like.
    Remove from heat, stir in the vanilla extract and toasted, chopped walnuts, and spread the mixture in a thin layer on a plate or shallow dish to cool quickly.
    Allow it to cool to room temperature or refrigerate while preparing the crust.
  • Make the Oatmeal Crust: In a medium bowl, whisk together the flour, rolled oats, and baking soda.
    In a separate large bowl, cream the softened butter with brown sugar, salt, and cinnamon using a hand mixer, stand mixer, or sturdy spatula until smooth and fluffy.
    Mix in the water until fully incorporated.
    Gradually add the dry ingredients to the creamed butter mixture, mixing until the flour is fully absorbed and the mixture forms small clumps.
    This crumbly texture will be perfect for pressing into the pan.
  • Assemble the Bars: Preheat your oven to 350°F (180°C) and position a rack in the center.
    Prepare a 9×13-inch pan by lining it with parchment paper, leaving the edges extending slightly over the short sides for easy lifting, or lightly grease it if not using parchment.
    Press just over half of the crust mixture firmly and evenly into the bottom of the pan to form a solid base layer.
    Spread the cooled date nut filling evenly over the crust using an offset spatula.
    Sprinkle the remaining crust mixture over the filling, pressing lightly to slightly compact it.
  • Bake the Bars: Place the pan in the preheated oven and bake for 30–35 minutes, rotating halfway through, until the top crust is golden brown and firm.
    Remove from the oven and let the bars cool completely in the pan before adding the glaze.
    This ensures the filling sets properly and prevents the glaze from sliding off.
  • Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and a pinch of salt until smooth.
    Gradually add lemon juice, one tablespoon at a time, stirring to achieve a thin, drizzly consistency.
    The glaze should be pourable but not too runny. Using a fork or the tip of your whisk, drizzle the glaze over the cooled bars in a decorative “lacy” pattern, leaving some of the crumbly oatmeal crust visible.
    Allow the glaze to set for 1–2 hours before slicing.
  • Slice and Serve: Once the glaze is set, lift the bars from the pan using the parchment edges if used.
    Slice into even squares or rectangles with a sharp knife or pizza cutter.
    These bars are perfect served at room temperature, but you can warm them slightly in the microwave for a soft, chewy treat.
    Store leftovers in an airtight container at room temperature for up to a week, or freeze for longer storage.

Notes

  • Use Medjool dates for a naturally soft, caramel-like filling.
  • Toasting walnuts enhances flavor and adds crunch.
  • Spread the filling thinly to ensure even cooling and baking.
  • Press the crust firmly to prevent crumbling during baking.
  • Adjust the lemon glaze for sweetness or tartness to taste.
  • Bars can be baked in smaller pans for a thicker result.
  • A sharp knife or pizza cutter works best for clean slices.