1.) Using kitchen shears or knife, cut the dates into 4-6 strips (julienne) and cut crosswise into fine dice.

(Note: If you put canola oil on the blades of the scissors when you use them to cut dried fruit, it will make the task easier.)

2.) Cook dates, water or juice and sugar over low heat stirring often until thickened which takes approximately 10 minutes.

3.) Cool for at least 10 minutes.

BARS:

Preheat calibrated oven (I use baking tiles) to 400 degrees F. Prepare parchment paper to line pan both ways and let overhand for easier cleaning and removal. Grease pan and adhere paper to bottom and sides of the pan. In a medium-large bowl, using a wooden spoon, stir the softened butter with sugar into a paste and evenly mixed. Combine flours, oats, baking soda and salt in another bowl. Add the dry ingredients to the butter/brown sugar mixture and stir and fold until crumbly-you want clumps not paste. Weigh mixture and add 1//2 weight to papered baking pan. Evenly distribute on pan bottom and press the mixture onto pan bottom to consolidate free from empty spots. Spread the date mixture onto the flour mixture using a small offset spatula crating an evenly dispersed filling. Sprinkle the top of the filling with the remainder of the crumbly mixture and slightly press down so it is attached to the filling. Bake 25-30 minutes or until lightly brown-mostly around the edges. Cool 5-7 minutes and score and then cut into 16 bars(squares) while still warm. Cool in pan. May have to recut once cool. Lift with wide spatula to serve.