Date and Nut Squares

February 17, 2020(updated on August 30, 2021)

Last week, I did a bit of rearranging in the apartment. I moved a number of cookbooks to a shelf in our hallway so that I could make room for baby books in the living room (because let’s face it. Kids books are getting heavier use in my life right now than some of my more obscure cookbooks).

As I reshelved a stack of community cookbooks, a type written and stapled recipe handout fluttered out. The paper was yellowed and the page was annotated in faded ink. The first recipe on the page was for Date & Nut Squares. I stood in the hallway, unshowered and with babies playing on the floor, reading through the short recipe.

I had all the ingredients and 45 minutes before the next nap needed to start. I walked straight to the kitchen, whisked up the batter, and chopped up some dates and walnuts. Within five minutes, I had the bars in the oven (I even managed to take a few pictures!).

The finished squares are chewy, sweet from the dates, and have been a nice treat to have in the kitchen. What’s more, it was so satisfying to make something from start to finish in a single session (it took me a week and half to make a batch of lemon jam recently. This was a much shorter and more pleasing process). With each thing I make or bake, I feel like I’m reclaiming the bits of myself that having been set aside over the last year.  

As I looked more closely at the handout, I realized that it had fallen out of one of my Aunt Doris’s old synagogue cookbooks and that the notes written in the corners were hers. She was among the first people who showed me that there was deep pleasure to be gained from cooking for your family and I think about her a lot when I’m in the kitchen. It felt like a little gift to have carved out the time to make a recipe that had come from her. 

Since making this first batch of squares, my brain is spinning with ways to take the base recipe and turn it into something new. I’d like to do a batch with a medley of dried fruit that reduces the sugar in the batter (because really, who needs that much sugar when you’ve got dates and raisins!). I’ve also thought about making some that include some whole grains and seeds. I know that it’s a classic recipe and it feels like time to make it appropriate for the modern cooking age. 

5 from 1 vote

Date and Nut Squares

Servings: 16


  • 2 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts pecans would also be good
  • 2 cups chopped dates or other dried fruit


  • Preheat oven to 325°F. Grease an 8x8 baking pan.
  • Whisk together the eggs, sugar, and vanilla extra until glossy.
  • Add the flour, baking powder, and salt and stir to combine.
  • Fold in the nuts and dates and transfer to the prepared baking dish. Even the top and make sure to tease the batter into the corners of the pan.
  • Bake for 25-30 minutes, until the top turns golden brown and takes on a dull, shiny finish.
  • Cut into 16 squares and remove from pan while still slightly warm.
  • The squares will keep for up to two weeks in an airtight container.


Serving: 1g

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27 thoughts on "Date and Nut Squares"

    1. How weird! The recipe was there when I hit publish, but has since disappeared. I’ve re-typed it and it appears to have made it to the blog this time.

  • I’ve got all the ingredients on hand except dates. BUT there’s a pack of Craisins in my pantry! Gathering all the ingredients together and oven set to 325. Off I go!

  • What wonderful karma! A recipe appears, all the ingredients are available, and it comes together without interruption (and with pictures to boot!). Thank you for sharing the recipe. Enjoy the feeling that this smooth baking experience is the first of many that will come together more quickly than they have in the past. (Pretty soon, those little babies will be balancing on chairs, wanting to “help”! It brings a whole new element to working in the kitchen!!)

  • How wonderful! I’m now looking at the exact same recipe from my mother…she would have been in her early 90’s so it may have been the same vintage as your great aunts recipe. I personally love dates and look forward to your current take on this recipe!

    1. How fun that she had the same recipe! My guess is that it must come from a classic cookbook because I’ve heard from a number of people who have made similar things from the same era. I haven’t made a modernizing batch yet, but I will!

  • Thanks for posting this. I waited awhile before making them, but they were the perfect distraction today from all the stressors going on in life right now. Plus, they fit the bill for something sweet but not overly so, and still seem a bit healthy! ???? For my second batch I have some prunes languishing in my pantry that I might sub for some of the dates. Might also cut the sugar back, as you suggested. Maybe by half?

  • Thanks for adding this to your website! My MIL had given us dates and I’m excited to try your family recipe as a homemade treat!

  • Do you think this would work with chia egg since I am egg-free. Any needs to change for this to happen?

    1. I haven’t tried it with a chia egg, so I really can’t advise you. There’s no harm in trying, as long as you’re okay if it doesn’t turn out.

  • This looks great! I’ve been looking for new healthy recipes for kids. I cant wait to try this. Thanks for sharing!

  • I was surprised to see this recipe word for word as the one my mom passed down to me. She passed away last year at the age of 88 but I wish I would have asked her where she got it. As I looked back at your picture of the recipe I saw the words “Bishops Bread”. That is what my mom and hence I call it. Definitely was from the same cookbook!

  • What a sweet and tender little loaf came out of my air fryer about half an hour ago when I made this recipe. I didn’t have any nuts so none were used. I put the dates in simmering water to soften them up before cutting them up to add to the mix. Not having any baking powder or even vinegar to mix with baking soda to come up with a substitute, I looked up the pH for Coca Cola and saw it would be adequate. So Coca-cola and baking soda stood in for the baking powder, And it worked.
    Sliced still warm from the oven with butter. Or with butter and homemade cherry jam this cake/bread is delicious and easy to bring to life. Thank you very much for sharing such a treat.

  • 5 stars
    I LOVE this story. I usually “jump” to the recipe, but the picture of your Aunt’s typed out recipe just reminded me of my mom’s cookbooks filled with typed out, hand-written recipes with notes in the margins. She used to make this exact same recipe every Christmas, and now I make them for my family. I can’t count how many times I have given out this recipe because they are simply delicious. In fact, the only reason I am at your website is because my daughter’s friend (Marissa 🙂 asked me for this recipe today and I was searching for an easy link to send her. So thank you for posting this recipe and your touching story. From now on I will give everyone who asks a link to your website.