8 ounces chopped dates
3/4 cup evaporated milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup butter or margarine, softened
1/2 cup packed light brown sugar
1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 205°C. Lightly grease an 8-inch-square baking pan; set aside.
In a medium saucepan, combine dates, evaporated milk, sugar and vanilla extract. Cook, over medium-low heat, stirring occasionally, for 8 to 10 minutes or until thickened. Remove from heat.
Cream butter and brown sugar in large mixer bowl until smooth. Add in flour, oats, baking soda, salt and cinnamon; beat just until incorporated.
Dip fingers in flour and use to press half of crust mixture onto bottom of prepared baking pan. Spread date filling over crust. Add remaining crust, spreading and pressing until entire top is covered with dough.
Bake for 20 to 25 minutes or until golden. Cool for a few minutes and cut into bars with a knife while still warm. Set aside to cool for 30 minutes before removing from pan. Makes 16 bars.