DATE FILLING

1 8-ounce package pitted dates
1 cup sugar
1 cup water
1½ teaspoons grated lemon rind

Cut or snip dates into quarters.

In a heavy 2-quart saucepan, combine dates, sugar, and water.  Bring to a boil, stirring occasionally.  Boil, 12 to 15 minutes, stirring occasionally, until thickened.  Stir in lemon rind.  Remove from heat; cool to lukewarm.

CRUST

1½ cups self-rising flour
1 cup firmly packed brown sugar
1½ cups rolled oats
½ cup chopped walnuts
1 cup butter or margarine, melted

Preheat oven to 350°F.  Line a 9-inch baking pan with aluminum foil; spray with non-stick vegetable spray.

In a large mixing bowl, combine flour, sugar, oats, and walnuts.  Stir in butter until well blended.  Remove 1 cup of the mixture; set aside.  Press remaining mixture on bottom of prepared baking pan.  Spread Date Filling over the top; sprinkle with reserved crumb mixture.  Press gently into an even layer.

Bake for 45 minutes or until bubbles form around the edges.  Cool in pan on a wire rack for 45 minutes.  Cover and refrigerate for 4 hours.

Turn out onto a cutting board; peel off the foil.  Cut into bars.

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