Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Medjool Dates Delight

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Medjool Dates Delight is the perfect treat for the weekend


Ingredients:

125 g butter OR Stork Bake
62.5ml (quarter cup) sugar
250 ml finely chopped Medjool (remove pits) dates OR Seedless Date without pits
1 beaten egg
1 pkt Blue Label Marie Biscuits
62.5 ml (1/4 cup) slivered almonds

Method:

Melt butter and sugar together
Add finely chopped dates and pieces of biscuits
Mix thoroughly and remove from the stove
Press mixture in a greased pyrex dish and cut into squares or bars when set.
Refrigerate for approximately 1-2 hours or until firm.

Prepared and tested by Feriel

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.

3 thoughts on “Medjool Dates Delight”

  1. Pingback: May 2017 Share and Inspire Others! – “D” | The Recipe Hunter

Leave a Comment