1 lb. pitted dates
1 c. firmly packed brown sugar
2/3 c. water
1 tsp. vanilla

CRUST:

1 1/2 c. old-fashioned oats
1 1/2 c. flour
1 c. firmly packed brown sugar
1/2 tsp. baking soda
1 c. (2 sticks) butter, cut into sm. pieces

FOR FILLING: Combine all ingredients in medium saucepan. Bring to simmer, stirring to dissolve sugar. Simmer 1 minute. Puree mixture in processor. Cool.

FOR CRUST: Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan. Mix oats, flour, sugar and soda in medium bowl. Add butter and rub with fingertips until mixture resembles coarse crumbs. Firmly press half of crumb mixture into bottom of prepared pan.

Spread filling over crust. Sprinkle remaining crumb mixture over filling. Bake until topping is golden brown, 35 to 40 minutes. Cool in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve. Makes 24 bars.