Date Caramel Bars
Dates do make just the most delicious sweet morsels, and when encased in a short crumbly pastry are a perfect accompaniment with that morning coffee or afternoon cuppa. Again I always like to bake with Medjool dates, the KING of dates but of course it is possible to use a lower grade quality.
These delicious mouthfuls keep very well in a plastic container, however, as they are so delicious I am not sure they hang around too long, as in my house they are consumed very quickly.
Check the notes before you start baking, as can be made in a round or square tin.
Ingredients
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Date Filling:
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200g Medjool dates- stoned and chopped
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200ml water
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1 tbsp brown sugar
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1 tsp butter
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2 tsp cocoa powder
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1/4 tsp vanilla essence
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Biscuit Dough:
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125g butter
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90g sugar
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1 egg
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235g plain flour- sieved
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1 tsp baking powder
Instructions
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Prepare baking tin:
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01 Line base of tin with non stick baking paper, allowing for an overhanging collar.
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Make filling:
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02 Put chopped dates into a small saucepan. Add water, sugar, butter and cocoa powder. Cook slowly and gently over a low heat until paste-like consistency. Add vanilla essence and leave to cool.
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Make biscuit dough:
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03 In a bowl cream the butter and sugar until light and fluffy. Add the egg and beat well. Sift flour and baking powder together and fold into the creamed butter mixture.
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Assemble:
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04 Press out half the creamed mixture to fit the base of the lined tin. Spread all the pureed date mixture on top of the biscuit dough. Keep the top flat and even. On a piece of non stick paper pat or roll out the remaining dough to fit the top of the tin. Lift and place on the top. If the pastry breaks just patch up with pieces of pastry dough.
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Bake:
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05 Decorate the top if you like but nothing too fancy and bake in a moderate oven until golden brown and firm to the touch. Allow to cool before removing from the tin and cutting into squares.
Notes
Can be made in a square 20cm tin or a 22cm round tin. The dough is very short, so do not worry if breakage occurs during lining etc. Just patch up the tears/gaps with pastry pieces. Always best to line the base of the tin and have an overhanging collar with non stick baking paper, as this will aid removal once baked. I also recommend to chill in the fridge overnight or several hours before turning out, as again this does make cutting squares easier.
