Preheat oven to 325 degrees.

Crumbs

Mix in food processor:  
¾ cup butter
1 cup brown sugar

Add:                                     
1½ cup flour (gluten-free works great)
1 tsp baking soda
Salt to taste

At the end, pulse in:      
1¾ cup rolled oats (maintain some wholeness to oats, for texture)

Filling

Simmer in pan until dates are fully softened into a mush:                 
1 pound dates
½ cup water

Add:                                     
½ cup brown sugar
1 tsp vanilla

Put it together

In ungreased 7½ x 11 Pyrex pan,* press 2/3 of the crumbs into the bottom for base.

Spread warm filling over the crumbs.

Top with the remaining 1/3 crumbs.

Bake till very light brown—about 20 minutes. Cut while warm.

* Does anyone own a 7½ x 11 pan? I use an 8 x 8 Pyrex pan and leave some out for another small, round Pyrex pan (diameter of 6 inches or so). Or stuff it all into an 8 x 8 pan, which works. It just makes for tall bars. And takes a little longer.

*

Thanks to my mom, Eleanor, and my Great Aunt Ruth for this one!