18×26 baking tray- cut 8×16= 124 pieces or more
Baking the bottom layer first gives a toastier taste and crunch, You may omit this step unless you are using the banana custard filling.
These bars will keep, tightly wrapped and refrigerated, for up to 4 days. They can also be individually wrapped and frozen tp pack in lunches.
4 pounds of dates (pieces or chopped)
2 cups sugar
4 cups water
1 cup lemon juice
2 cups chopped walnuts
6 cups sifted flour
2 teaspoons baking soda
2 teaspoons salt
3 cups butter or margarine
OR may substitute 1/2 applesauce for half the fat
4 cups packed light brown sugar
6 cups quick oats
Cook first 4 ingredients until slightly thickened. Add walnuts. Set aside.
Mix crust ingredients well. Spread 2/3 of the mixture onto the baking tray. Bake approximately 15 minutes, until the bottom layer just sets.
Spread with date filling. Top with remaining 1/3 oatmeal crust.
Bake at 375 degrees until golden brown (approximately 20 minutes) or until set in the center.
Let stand in the pan on a rack until warm, then cut into squares.
Variation:
May use any combination of finely chopped dried fruit and raisins to make the filling.
Variation:
Banana Custard filling:
4 cups coarsely chopped dried apple or pear
4 cups hot water
16 large bananas, peeled and cut into 1-inch pieces (a great use for over-ripe bananas)
8 large egg
16 large egg whites OR 6 additional whole eggs
1 to 1-1/2 cups honey
1/2 tablespoon ginger or nutmeg
Soak the apple or pear in the water for just 15 minutes, then drain. The water is sweet and can be saved to make hot cereal.
Place the bananas, egg, egg whites, honey, and ginger or nutmeg in a food processor and blend until smooth. Add the apples and pulse just until combined.
Pour the banana mixture onto the hot crust, sprinkle the remaining oat mixture evenly over the top, pat gently.
Return to the oven and bake 20-25 minutes more or until set in the center. Let stand in the pan on a rack until warm, then cut into bars. Remove from pan. Store custard bars airtight and refrigerated.