No-bake date squares: Have a nibble at these sweet treats

When the season of snacking arrives, it’s time to get baking with that extra time you have on your hands. However, it can be hard to choosw where to start and these no-bake date squares are a great place to start. They look similar to chocolate squares but the addition of dates provides some different flavours and textures. They are perfect for your holiday baked goods gift tins and as a treat as you walk through the kitchen looking for something sweet.

No-bake date squares suggestions

You can chop or process the dates as small or large as you want to. The addition of the coconut and butter Tennis Biscuits adds to the texture while also providing layers of flavour. Nothing is stopping you from getting creative so a bit of cocoa or chocolate can make a difference. You can also throw in some cherries, walnuts or pecan nuts for more crunch. They are tasty bites of goodness that are great for snack time.

ALSO READ: Tasty chocolate truffles

If you’re in the mood for baking this festive season, these no-bake date squares are easy to make and super delicious with tea or coffee.

Last updated on 21 December 2022

No-bake date squares recipe

4 from 12 votes

Recipe by Gillian McAinsh Course: TreatCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

• 300 g 300 dates, pitted

• 125 g 125 butter

• Ten packet Ten Tennis biscuits (if you want a firmer texture, then use 11/2 packets)

• ¼ cup ¼ desiccated coconut

• 1 t 1 vanilla essence

• 1 1 egg, lightly beaten

• Optional extras

• ½ cup ½ walnuts or pecan nuts

• ½ cup ½ glacé cherries

Method

• Line a 20cm square tin or dish with baking paper.
• Melt butter in a bowl or pan (at least 1 litre capacity).
• Chop dates and add to melted butter. Heat mixture gently until soft and mushy.
• Crunch and crumble the biscuits into approximately fingernail size pieces.
• Add egg and vanilla to a warm date mixture, then mix with the crushed biscuits.
• Line a 20cm square tin or dish with baking paper. Press date and biscuit mixture into the tin and refrigerate until firm (1-2 hours).
• Remove from tin and slice into 25 squares. Roll in desiccated coconut and store in the fridge. You can also slice them into 36 smaller, bite-sized pieces.

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