Everyone loves these date bars. Book club members often ask me to make them.

In 2014, I joined a women's hiking group led by two devout Christians. They iced out atheists Karen and me. I tried to seduce them with date bars to no avail. It's their loss. So, Karen and I formed our own hiking group.

This morning I'm making date bars. I invited a new friend, Kathy, for afternoon tea.

Date Bars - Cooking Light

Filling

1-1/2 cups chopped dates (12-13 large dates, preferably Medjool)
¾ cup water
1-1/2 teaspoon vanilla extract
½ teaspoon almond extract

Crust and topping

1 cup rolled oats
½ cup brown sugar
¼ cup all-purpose flour
¼ cup whole wheat flour (I use whole wheat pastry flour)
½ teaspoon baking soda
¼ teaspoon cinnamon
Pinch of salt

5 tablespoons chilled light butter (I use regular unsalted butter)

1. Preheat oven to 350 degrees. Spray an 8-inch square pan with nonstick cooking spray.

2. To make the filling, combine dates and water in a small saucepan. Bring to a boil. Reduce heat and cover. Simmer until the water is absorbed (about 20 minutes.) Mash dates until smooth. Remove from heat and stir in vanilla and almond extracts. To prevent a soggy crust, cool the date mixture to room temperature.

3. To make the crust and topping: combine dry ingredients in a food processor. Pulse until mixed. Shred butter with a cheese grater and add to oat mixture. Pulse until crumbly.

4. To assemble, put half of the crust mixture in prepared pan and press with fingertips into a thin, smooth layer. Spoon date filling on top. Gently smooth evenly with the tip of a rubber spatula. Add remaining oat mixture and gently press on top of date mixture.

5. Bake 22-25 minutes or until browned lightly around the edges. Let cool completely. Cut into squares and serve.

Per serving: 150 calories; 2.9 grams fat; 6 mg cholesterol.