Salted Caramel Date Squares

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a 20cm square baking tin with parchment paper.

   Tip: Optional: Use a silicone mat for easy release.

2. 2

   In a medium saucepan, combine the sugar, brown sugar, and 150ml of water. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: This step is crucial to prevent sugar crystallization.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 115°C on a candy thermometer.

   Tip: Do not stir during this step.

4. 4

   Remove the saucepan from the heat and carefully whisk in the heavy cream. The mixture will bubble and steam vigorously, so be cautious.

   Tip: This is the moment to add the salted caramel sauce, stirring to combine.

5. 5

   Let the mixture cool slightly, then stir in the flour, cinnamon, and vanilla extract until just combined.

   Tip: Be careful not to overmix.

6. 6

   Fold in the diced dates and egg until well combined.

   Tip: Make sure to distribute the dates evenly.

7. 7

   Pour the mixture into the prepared baking tin and smooth the top.

   Tip: Use a spatula or spoon to create a decorative pattern, if desired.

8. 8

   Bake for 25-30 minutes, or until the edges are golden brown and the center is set.

   Tip: Let the squares cool completely in the tin before cutting.

9. 9

   Cut into 6 squares and serve immediately, or store in an airtight container at room temperature for up to 3 days.

   Tip: Reheat in the oven at 180°C (350°F) for 5-7 minutes, if desired.