INGREDIENTS

INSTRUCTIONS

In a medium saucepan, combine the chopped dates and water. Over medium-low
heat, bring to a simmer and cook for 5 minutes. Add the sugar and lemon
juice and stir until the sugar has dissolved. Bring back up to a boil and
cook for 1 minute. Remove from the heat and allow to cool to room
temperature. Thoroughly butter a 9- by 13-inch baking pan with 2-inch sides
and line the base of it with parchment paper. Preheat the oven to 350
degrees. In a large mixing bowl, combine the oats, flour, brown sugar,
cinnamon, baking soda, and salt. Mix together well with a wooden spoon,
then drizzle in the melted butter and stir to moisten evenly. Spread 1/2 of
this crumb mixture in the base of the pan, then cover with an even layer of
the cooled date mixture. Top the date layer with another layer of the crumb
mixture and bake for 30 to 35 minutes, or until the top is golden and
bubbly, and the edges have begun to caramelize. Cool on a rack, to room
temperature. Run a knife around the inside edge of the pan to release, and
cut into 12 squares. This recipe yields 12 bars.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6212 broadcast 04-02-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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