Orange Oat Date Bars Recipes

Steps:

• Preheat oven to 350°. Place dates, water and sugar in a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring constantly., In a large bowl, mix oats, flour, brown sugar, baking soda and salt; stir in melted butter and egg white. Press half of the mixture into an 8-in. square baking pan coated with cooking spray. Spread carefully with date mixture; top with remaining oat mixture. , Bake until lightly browned, 20-25 minutes. Cool in pan on a wire rack. Cut into bars.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 9-inch square baking pan. In medium saucepan, combine dates and orange juice. Cook over medium-low heat for 5 minutes, stirring occasionally. Stir in brown sugar; gently simmer an additional 5 minutes, stirring occasionally. Remove from heat; stir in pecans. Set aside.
• In large bowl, stir cookie mix and melted butter with fork until mixture is crumbly. Press 2/3 of mixture into bottom of pan. Pour date mixture over crust in pan. Sprinkle with remaining cookie mixture.
• Bake 30 to 40 minutes or until golden brown. Cool completely, about 2 hours. Sprinkle with powdered sugar. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.

Steps:

• In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until thick. Stir in nuts if desired. , Meanwhile, in a bowl, sift together flour, salt and baking soda. Add oats and brown sugar. Cut in butter until crumbly. Add water and mix lightly. Press half into a greased 13x9-in. baking pan. Spread date mixture on top. Cover with remaining oat mixture; pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned.

Steps:

• In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
• Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
• Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
• In a small saucepan over medium heat, combine sugar, 1/2 cup butter, water and dates. Cook, stirring frequently until dates have softened and the mixture is well blended. Remove from heat. Combine the flour, baking soda and salt; stir into the date mixture, then mix in the 1/4 cup orange juice, milk, eggs and 1 tablespoon orange zest. Spread the batter evenly into the prepared pan.
• Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. To make the frosting, combine the confectioners' sugar, 1/3 cup butter, cream cheese and orange zest. Beat until smooth. Gradually mix in the remaining orange juice a tablespoon at a time until the icing is spreadable. Spread over the bars when cool. Cut into squares.

Steps:

• Place oats in a food processor, cover and process until finely ground; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Combine the oats, flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Divide in half. On a lightly floured surface, roll half of dough to fit a greased 13-in. x 9-in. baking pan; set aside. , In a large saucepan, combine the dates, sugar, water and lemon juice if desired; bring to a boil. Cool for 10 minutes. , Spread over crust. Roll remaining dough to fit pan; place over filling and seal edges. Bake at 400° for 15-20 minutes or until crust is golden brown. Combine glaze ingredients; spread over bars while warm. Cool on a wire rack before cutting.