The random number generator has me staying in the “Family Favorites” for one more recipe. This time, the Montego Bay Squares on p. 73.

These are a layered bar with a date-and-chocolate layer sandwiched between two brown-sugar-oats-and-nut layers.

First up was making the date and chocolate filling. The dates and baking chocolate were heated on the stove with sugar and water until the filling thickened. Then I tossed it into the freezer to cool it down a little.

Then I mixed up the other layer. It turned out very crumbly.

I pressed half in the bottom of a 8×8″ pan, topped with the cooled date mixture, and then pressed the rest of the crumbly mixture on top. Finally, I baked them for about 25 minutes.

They’re not hard to make, though I’m not sure I pressed the top layer enough, as there are lots of crumbs that fall off when I pick up one. The bottom layer stays together pretty well, though, and I did press that one into the pan quite firmly.

The chocolate in the date mixture wasn’t as strong as I was expecting, and the top was quite crumbly, but they were good. Lightly sweet (as everything I’ve baked so far), with the mix of brown sugar, oats, dates and chocolate.

Bottom line: These were tasty, fairly simple bars to make. They came out just a touch sweet with a blend of chocolate and dates sandwiched between layers of oats, nuts and oatmeal. My guests quite enjoyed them, as the bars disappeared quickly!