|Dates||3 Cup (48 tbs), chopped (pitted)|
|Water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Butter||3⁄4 Cup (12 tbs)|
|Brown sugar||1 Cup (16 tbs) (firmly packed)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Quick cooking oat||1 1⁄4 Cup (20 tbs) (uncooked)|
Combine dates, water and the 1/2 cup sugar; boil 5 minutes or until thickened.
Cool slightly; add nuts; set aside.
Cream butter: gradually add brown sugar and continue beating until blended.
Add flour, salt and oats.
Pack two-thirds of mixture evenly and firmly on bottom of greased 13- x 9- x 2-inch pan: spread with date mixture.
Sprinkle remaining crumb mixture over top; press down lightly.
Bake at 350° for 30 minutes.
Cool in pan or on wire rack.
Cut Into squares.