Ingredients

3 cups pitted dates, chopped
1 1/2 cups water
3/4 cup (1 1/2 stick) butter, at room temperature
1 cup brown sugar, packed into measuring cups
1/2 teaspoon salt
1 3/4 cup all purpose flour, loosely spooned into measuring cup
1 1/2 cup rolled oats, quick-cooking
1/2 teaspoon baking soda, level
1/2 tsp salt

3 cup s pitted dates, chopped 1 1/2 cups water 3/4 cup (1 1/2 stick) butter, at room temperature 1 cup brown sugar, packed into measuring cups 1/2 teaspoon salt 1 3/4 cup all purpose flour, loosely spooned into measuring cup 1 1/2 cup rolled oats, quick-cooking 1/2 teaspoon baking soda, level 1/2 tsp salt

What to Do with the Ingredients

Chop the dates in any way you find efficient.
Combine water and chopped dates in 2 quart saucepan. I used a non-stick pan. Cook over low heat until it boils and becomes thick enough not to be watery.Stir often so the bottom won't burn. When it's thick, put it aside to cool.
Measure brown sugar by packing it firmly into measuring cups.
Combine all the dry ingredients in a large mixing bowl. Be sure to measure flours loosely instead of packing it down in the measuring cups. with a wooden spoon.
Preheat your oven to 400 degrees F.
Crumble in butter
By the time you do all this, the date mixture should have cooled enough so nothing drips when you raise a spoonful from the pan and slant it.
Spread half the crumb mixture in the bottom of the greased pan and press firmly.
Spread cooled date mixture over layer of crumb mixture. Try to leave about 1/4 inch margin at edges of pan, since baking will spread this.
Sprinkle the rest of the crumb mixture over the date mixture and lightly pat down.
Put pan in preheated oven and bake for 25-30 minutes until lightly brown on top.
When done, cool on rack. Cut into 32 bars. Enjoy.