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  • Sarah L Samuels

Grandma’s Date Bars

Updated: May 8

This recipe is a no-bake Traybake from my Grandma's recipe book. As many of you will know I have tried quite a few recipes from my Grandma Nora's handwritten book that is over a 100 years old that my Dad passed down to me.



This recipe actually had the method and tin I needed to use which made it so much easier! Normally I feel like I am doing a technical from the GBBO as there are no instructions or tin sizes etc.


In this recipe it states 1/2 lb of Marie Biscuits but they are not readily available now if at all so I used rich tea biscuits instead as after a bit of "Googling" this was offered as the best alternative.




These are very quick to make but take a few hours to set in the fridge but make a quick and tasty treat to enjoy at any time.




Chop the dates into small pieces and place in a bowl for later.


Then take the rich tea biscuits and place into a large plastic bag and bash with a rolling pin into small pieces. They do not want to be fine like breadcrumbs.




In a large pan place the butter and sugar.



On a low heat keep stirring until the sugar has dissolved and butter has completely melted.



Turn the heat up high and add the prepared dates.



Keep stirring for a few minutes until the dates have softened.



Take the pan off the heat and add the crushed biscuits.



Stir so all the biscuits are coated in the date mixture.



Place the mixture into the prepared tin.



Level with a small spatula.



Leave to cool completely before placing in the fridge for at least 4 hours or overnight.



Once set cut into slices and serve.





Grandma's Date Bars


Sarah's servings: 12

Sarah's skill: Easy

Baking time: None!


Ingredients:


250g Chopped Stoned Dried Dates

225g Rich Tea Biscuits

225g Unsalted Butter

170g Caster Sugar


Method:

  1. Start by lining a 9" x 9" (23cm x 23cm) square tin with baking parchment.

  2. Chop the dates into small pieces and place in a bowl for later.

  3. Then take the rich tea biscuits and place into a large plastic bag and bash with a rolling pin into small pieces. They do not want to be fine like breadcrumbs.

  4. In a large pan place the butter and sugar. On a low heat keep stirring until the sugar has dissolved and butter has completely melted.

  5. Turn the heat up high and add the prepared dates - keep stirring for a few minutes until the dates have softened.

  6. Take the pan off the heat and add the crushed biscuits and stir so all the biscuits are coated in the date mixture.

  7. Place the mixture into the prepared tin and level with a small spatula.

  8. Leave to cool completely before placing in the fridge for at least 4 hours or overnight.

  9. Once set cut into slices and serve.


Equipment Used




Sarah's extra slice....


If you can find Marie biscuits you can use them instead of the Rich Tea biscuits that I used.


You could grind up some walnuts and sprinkle them on the top after you have levelled the mixture in the tin for an added crunch.


The date bars will keep in an airtight tin for about a week.

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