These naturally sweetened squares combine a crispy-chewy, buttery base of oats, vanilla, tahini and peanut butter with layers of date jam and white chocolate that call to mind oatmeal cookies and Rice Krispies Treats. Dates are the understated star, contributing ample sweetness, in addition to caramel flavor and color, without any refined sugar.
For gluten-free squares, use oats marked “gluten-free” (oats themselves are gluten-free but are sometimes processed in facilities where traces of gluten are present).
Make ahead: Refrigerate the date jam in an airtight container for up to 1 week; bring to room temperature before spreading. The white chocolate topping can be refrigerated up to 1 month in advance; melt in the microwave or in a double boiler (or heatproof bowl set over a pan of simmering water) before using, whisk to recombine and immediately pour over the cookie slab.
Storage: Store in an airtight container at room temperature for up to 2 days; in the refrigerator for up to 1 week; or in the freezer for up to 3 months (defrost before serving).
Where to buy: Date sugar, sometimes labeled as date powder, is available at well-stocked grocery stores and online. Organic, fair-trade cacao butter can be found at natural food stores or online.
From pastry chef Brian Levy, author of “Good & Sweet” (Avery, 2022).
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Ingredients
measuring cupServings: 36 (makes one 8-inch slab)
For the base
For the date jam
For the white chocolate topping
Directions
Time Icon Total: 1 hour , plus 1 hour cooling/chilling timeStep 1
Position a rack in the middle of the oven and preheat to 350 degrees. Lightly butter an 8-inch square metal pan or similar (such as two 8-by-4-inch loaf pans) and line it with a piece of parchment paper, with enough overhang on two sides.
Step 2
Make the base: In a medium saucepan over medium-low heat, heat the butter, peanut butter, tahini, water and salt, stirring frequently with a heatproof spatula or spoon, until the butter has completely melted and the mixture is homogeneous, 5 to 6 minutes. Remove the pan from the heat and stir in the vanilla, followed by the date sugar and oats and mix well to combine.
Step 3
Transfer the dough to the prepared pan and press it in firmly, first with the back of a large spoon or spatula, and then with your fingers, to form a dense, even layer. Bake about 20 minutes, or until deeply golden (it will be slightly darker at the edges), rotating the pan front to back halfway through. Transfer to a wire rack to cool for at least 5 minutes before adding the jam, which you can make while the base bakes.
Step 4
Make the date jam: If the dates are jammy-soft, put them in the food processor (if you don’t have a food processor, you can use a mortar and pestle) along with the water. (If the dates are too firm to squish between your fingers, bring 2 cups of water to a boil in a small saucepan and remove from the heat. Add the dates and soak for 5 minutes, then strain and transfer to the food processor.) Add the salt and process to a smooth, thick and spreadable paste, about 2 minutes. Set aside until the oat base is out of the oven and has cooled for at least 5 minutes. Using a spoon or offset spatula, gently spread the date jam over the baked oat base in a smooth, even layer, all the way to the edges.
Step 5
Make the white chocolate topping: Place the cacao butter and unsalted butter in a microwave-safe bowl and heat at 50-percent power in 15-second bursts, stopping to check and stir in between. (Alternatively, place both butters in a metal bowl set over a medium saucepan with half an inch of water in it — make sure the bottom of the bowl doesn’t touch the water. Over medium heat, bring the water to a gentle simmer. Turn the heat off, leaving the bowl resting on the pan on the burner, and let the steam gently melt the cacao butter as you occasionally stir it with a flexible spatula.)
Step 6
Once the cacao butter is completely melted, use a fine-mesh strainer to sift in the date sugar and milk powder (discard any big particles left behind), and whisk until homogeneous. Immediately pour the topping over the date jam-covered base and, holding the hot pan with a kitchen towel or oven mitts, tilt it to distribute the topping into a smooth, thin and even layer. (Do not allow the topping to cool before pouring over or you will not get the desired pale white chocolate layer.) If desired, sprinkle on any of the optional garnishes.
Step 7
Transfer the pan to the refrigerator and chill until the topping has hardened, about 1 hour. Transfer to the counter and let sit long enough for the white chocolate to come to room temperature before slicing, so it doesn’t crack when you slice through it. (Without refrigeration, the bars will take 2 to 3 hours to set at room temperature.)
Step 8
Use the parchment overhang to lift the slab from the pan and transfer it to a cutting board. With a sharp knife, slice into 36 (1 1/3-inch) squares and serve, or refrigerate until needed.
Substitutions
Nut-free? >> Use tahini instead of peanut butter.
Sesame allergy? >> Use peanut butter instead of tahini.
Instead of the white chocolate topping >> use 1 1/3 cups (235 grams) chopped store-bought white chocolate and melt it with the unsalted butter as directed for the cacao butter in the recipe.
Variations
To make the recipe vegan, use a vegan butter or coconut oil in place of the dairy butter; and in the white chocolate topping, omit the milk powder and increase the date sugar to 4 1/2 tablespoons (45 grams).
For the oat base, you can use all tahini or all peanut butter if you prefer it to a combination of the two; just make sure it totals 6 tablespoons (100 grams).
If you have to skip any of the layers, omit the date jam — the bars are still delicious without it.
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Nutritional Facts
Per 1 1/3-inch square
Calories
126
Fat
8 g
Saturated Fat
4 g
Carbohydrates
11 g
Sodium
48 mg
Cholesterol
6 mg
Protein
2 g
Fiber
2 g
Sugar
7 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From pastry chef Brian Levy, author of “Good & Sweet” (Avery, 2022).
Tested by Anna Rodriguez and Joan Niesen.
Published December 4, 2023
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