Recipe Detail Page

1. Preheat oven to 350°F (180°C).

2. Line an 8-inch (20-cm) square baking pan with foil, folding excess down outer sides. Butter foil inside pan or coat with nonstick baking spray.

3. Slice or coarsely chop dates; there should be about 2 cups (500 mL). Combine with coffee in a small saucepan. Cook, uncovered, over medium heat, stirring frequently, for 3 to 5 minutes or until thickened and dates have lost their shape. Stir in vanilla. Cool while making crumbs.

4. Stir flour with baking soda and salt. Measure out ⅓ cup (75 mL) toffee chips; set aside. Add remaining toffee chips, oats, sugar and almonds to flour mixture; stir until combined. While slowly stirring, add melted butter until dry ingredients are moistened and moist crumbs have formed.

5. Turn half of the crumbs into pan and press into an even layer. Evenly spread with cooled filling. Top with remaining crumbs. Spread and gently pat into an even layer.

6. Bake 35 to 40 minutes or until top is lightly browned. Remove from oven; evenly scatter with reserved toffee chips. Cool on a rack.

7. Lift foil from pan; place on a cutting board. Peel foil down from sides leaving in place beneath; very lightly dust with icing sugar in a small sieve. Using a large chef's knife, cut into squares. Use a spatula to transfer to serving plates, leaving foil behind. Covered squares keep well at room temperature for 2 to 3 days and freeze beautifully.