Step 1

Put the dates in a Food Processor, and chop too fine pieces.

Step 2

In a medium-sized saucepan add chopped dates, water, and sugar.

Step 3

Stir and cook over medium-high heat and then turn down and cook until the mixture is thickened.

Step 4

Add the vanilla extract, almond extract and finely ground almonds.

Step 5

See it's thickness in the photo below. It is very very moist.

Step 6

Spoon into a bowl and let cool down because you will be pressing this out, with your fingers, onto the bottom layer of the crust.

Step 7

Lightly grease a 9" x 13" baking pan - set aside.

Step 8

Cream the butter and brown sugar with a Hand Mixer, until light and fluffy. About 5 minutes.

Step 9

Add the flour, baking soda and salt. Mix.

Step 10

Add the oats and mix well.

Step 11

It will be a crumbly mixture but it will press together.

Step 12

Sprinkle half the dough into the prepared baking pan.

Step 13

Press down with your fingers to an even layer all across the pan bottom.

Step 14

Now take the date mixture and dab teaspoons full here and there across the bottom layer in the pan. It will be easier to spread this way.

Step 15

With your fingers - gently press out the filling for a solid layer across the complete bottom of the crust.

Step 16

Sprinkle the rest of the dough over the filling layer.

Step 17

Make sure it is even. Then press the top crust with your hand to make a solid layer. I use my fingers and the palm of my hand. It doesn't take much pressure.

Step 18

Bake at 375 degrees for 25 minutes.

Step 19

Cut into squares while it is still warm.

Step 20

Cut to make 4 squares across and 6 squares down and that will be 24 bars.