Preheat oven to 350 degrees F. Coat a 9 x 13-inch glass baking dish with cooking spray and set aside.
In a large saucepan, add ingredients for date filling. Place over medium-high heat, cook and stir for about 5 minutes, until well combined. Filling will have a slightly thick consistency; set aside.
In a large bowl, add oats, flours, sugar, cinnamon and salt; whisk to blend. Add oil and vanilla extract; stir to combine then stir in egg. Place about 2 1/2 cups of dough, in prepared baking dish and evenly press dough in pan bottom. To the remaining dough, add chocolate morsels and stir to combine; set aside.
Spoon date filling on top of pressed dough and evenly smooth with a rubber spatula. Top date filling with chocolate-dough-crumble and lightly press crumble into filling. Bake until done, about 30 minutes. Cool and cut into bars.
We recommend serving this date bar with a scoop of Nielsen-Massey’s signature Vanilla Ice Cream.
Preheat oven to 180 degrees C. Coat a 23 x 33-centimeter glass baking dish with cooking spray and set aside.
In a large saucepan, add ingredients for date filling. Place over medium-high heat, cook and stir for about 5 minutes, until well combined. Filling will have a slightly thick consistency; set aside.
In a large bowl, add oats, flours, sugar, cinnamon and salt; whisk to blend. Add oil and vanilla extract; stir to combine then stir in egg. Place about 420 g of dough, in prepared baking dish and evenly press dough in pan bottom. To the remaining dough, add chocolate morsels and stir to combine; set aside.
Spoon date filling on top of pressed dough and evenly smooth with a rubber spatula. Top date filling with chocolate-dough-crumble and lightly press crumble into filling. Bake until done, about 30 minutes. Cool and cut into bars.
We recommend serving this date bar with a scoop of Nielsen-Massey’s signature Vanilla Ice Cream.
Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
Pure Almond Extract
