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Sleigh Ride Date Squares with NUTELLA®

Ingredients

  • For the Filling:
  • 1 1/2 cups (325 mL) pitted dates, chopped
  • 3/4 cup (180 mL) water
  • For the Crumbs
  • 1/2 cup (125 mL) brown sugar
  • 1 cup (250 mL) melted butter
  • 1 1/2 cups (325 mL) rolled oats
  • 2 cups (500 mL) whole wheat flour
  • 1/2 tsp (2.5g) ground cinnamon
  • 1/2 tsp (2.5g) nutmeg
  • 1/2 tsp (2.5 mL) baking soda
  • 1/2 tsp (2.5mL) salt
  • 16 tbsp (240 mL) NUTELLA® hazelnut spread, 1 tbsp per serving

Directions

Pre-heat oven to 350° F (180° C). Lightly spray an 8” (20 cm) square glass or metal baking pan with oil and line with overhanging parchment.

In a small saucepan, combine dates and water over low heat, and simmer for 5 – 10 minutes until liquid has been absorbed and mixture has thickened. Set aside while you make the crumbs.

In a large bowl, mix the brown sugar and butter together. Add the oats, flour, spices, baking soda and salt, and stir to combine; the mixture should form a coarse rubble. Press half of the crumb mixture into the bottom of your prepared pan.

Spread the date mixture smoothly over the crumbs. Sprinkle remaining crumbs over date layer and press to cover.

Bake on the center rack of the oven until top is golden, about 35 minutes. Cool completely in pan, about 1 hour.

Cut into 16 squares. Serve with NUTELLA® hazelnut spread using the NUTELLA® Stencil or NUTELLA® Multi-Tool of your choice, or any holiday stencil/ tool you have on hand. Enjoy with a glass of milk and side of fruit.

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Related Recipes

Sleigh Ride Date Squares with NUTELLA®

Ingredients

  • For the Filling:
  • 1 1/2 cups (325 mL) pitted dates, chopped
  • 3/4 cup (180 mL) water
  • For the Crumbs
  • 1/2 cup (125 mL) brown sugar
  • 1 cup (250 mL) melted butter
  • 1 1/2 cups (325 mL) rolled oats
  • 2 cups (500 mL) whole wheat flour
  • 1/2 tsp (2.5g) ground cinnamon
  • 1/2 tsp (2.5g) nutmeg
  • 1/2 tsp (2.5 mL) baking soda
  • 1/2 tsp (2.5mL) salt
  • 16 tbsp (240 mL) NUTELLA® hazelnut spread, 1 tbsp per serving

Directions

Pre-heat oven to 350° F (180° C). Lightly spray an 8” (20 cm) square glass or metal baking pan with oil and line with overhanging parchment.

In a small saucepan, combine dates and water over low heat, and simmer for 5 – 10 minutes until liquid has been absorbed and mixture has thickened. Set aside while you make the crumbs.

In a large bowl, mix the brown sugar and butter together. Add the oats, flour, spices, baking soda and salt, and stir to combine; the mixture should form a coarse rubble. Press half of the crumb mixture into the bottom of your prepared pan.

Spread the date mixture smoothly over the crumbs. Sprinkle remaining crumbs over date layer and press to cover.

Bake on the center rack of the oven until top is golden, about 35 minutes. Cool completely in pan, about 1 hour.

Cut into 16 squares. Serve with NUTELLA® hazelnut spread using the NUTELLA® Stencil or NUTELLA® Multi-Tool of your choice, or any holiday stencil/ tool you have on hand. Enjoy with a glass of milk and side of fruit.