Sticky Date Slice
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Looking for a crowd-pleasing sticky date dessert? This Sticky Date Slice Recipe is just what you need! Soft, rich, and packed with flavor, it delivers the perfect balance of sweet dates, brown sugar, and a buttery base. Topped with a decadent butterscotch sauce, this slice is easy to make yet impressive enough for any occasion!
Sticky Date Slice Recipe
Get ready to enjoy the ultimate sticky date slice! This recipe brings all the comfort and warmth of a traditional date dessert in an easy-to-make slice form.
Dried dates are soaked in boiling water, transforming into tender, caramel-like gems that permeate the entire slice with rich flavor.
The combination of brown sugar, butter and oil ensures a moist and indulgent cake-like texture in every bite. Topped off with a luxurious butterscotch sauce, this easy date slice is perfect for a fall cozy treat!
Can I use Medjool dates?
Absolutely! Medjool dates are a great choice for their natural sweetness and moist texture. Just remember to pit and chop them finely before soaking them.
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Should I keep or discard the soaking liquid from the dates?
Always keep the soaking liquid from the dates when making this sticky date slice. After the dates have softened, add the remaining ingredients directly into the bowl with the dates and their liquid. This process ensures the slice is deliciously moist.
Can I add nuts or other mix-ins to this recipe?
Absolutely! Chopped nuts such as walnuts, pecans or almonds can be a great addition. Just fold them into the batter before baking.
How to store sticky date slice
Store: In an airtight container at room temperature for up to 3-4 days or refrigerated for 4-5 days.
Freeze: Wrap individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
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Sticky Date Slice
Ingredients
Date Slice
- 1 cup (150g) dried pitted dates, roughly chopped
- 1 cup boiling water
- 3/4 cup packed light brown sugar, how to measure brown sugar
- 1/4 cup melted unsalted butter
- 2 Tbsp extra virgin olive oil, or vegetable oil
- 1 large egg, at room temperature
- 1 cup (120g) all-purpose flour, scoop & leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Butterscotch Sauce
- 1/3 cup heavy cream / thickened cream
- 30 g unsalted butter
- 1/3 cup packed light brown sugar
- Pinch of salt
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 356ºF (180ºC) fan-forced. Grease a 11 x 7-inch (20cm x 30cm) brownie pan with butter and line it with parchment paper. For non-stick pans, lightly grease with butter, line the base with parchment and dust a light layer of flour on the sides. Set aside.
- Prepare Dates: In a large mixing bowl, add chopped dates and cover them with the boiling water. Let them stand for 10 minutes to soften.
- Mix Wet Ingredients: Whisk the sugar, melted butter and oil directly into the bowl with the softened dates and their soaking liquid, do not drain the soaking liquid.
- Add Egg: Whisk the egg into the mixture.
- Incorporate Dry Ingredients: Add the flour, baking powder and baking soda and whisk until incorporated, ensuring not to over-mix.
- Transfer Batter: Pour the batter into a prepared baking pan, smoothing out the top.
- Bake: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the slice to cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely. Enjoy!
- Make Butterscotch Sauce: In a medium pot, combine cream, butter, and sugar. Bring to a simmer over medium heat, then reduce to low and simmer for 5 minutes, stirring frequently. Remove from heat and stir in the salt.
- Cool the Sauce: Allow the sauce to cool slightly in the saucepan for 15 minutes to thicken further.
- Spread the Butterscotch Sauce: Pour the sauce over the cooled slice and spread it out with an offset spatula or the back of a spoon. It’s best to do this over a wire rack with a tray underneath to catch any excess. Allow to set for 30 minutes – 1 hour, cut into squares and enjoy!