Oi… enough with depressing food news!
One of the tricks of finding recipes that actually taste good, is to take a risk every now and then. Granted, mixing pineapple and dates doesn’t really constitute much of a “risk”, but I’ll take my excitement where I can get it.
The trick here was finding a recipe which did not detract from the taste of the dates. Adding pineapple seems to have done the trick.
Added bonus? Your kitchen will smell wonderful for hours after these bars are wrapped and stored.
- 1 lb. chopped dates, pitted
- 1 8 oz can crushed pineapple
- 1 Tablespoon vanilla
- 1 1/2 cup Flour
- 1 1/2 cup Rolled quick oats, (not instant)
- 1 cup Brown sugar
- 1/8 tsp Salt
- 1 cup Butter (chilled and diced) or margarine
Pre-heat oven to 375 degrees F.
Place a medium sauce pan over medium heat. Add date and pineapples (juice and all). Cook until dates are soft, and mix both dates and pineapples together. Mix in vanilla. Set aside and let cool.
In a large mixing bowl, combine flour, oats, sugar and salt. Work in butter until pastry is crumbly.
Spread half the mixture in bottom of a greased 9″ pan and pat down. Cover with date filling. Spread remaining mixture on top.
Bake in oven for 30 minutes. Cut into squares while still warm and cool in pan before serving.