Preheat your oven to 180°C (350°F). Grease your baking pan or line it with parchment paper for easy removal.
Mix together the oats, brown sugar, and a pinch of salt in a bowl. Stir in the melted butter until the mixture becomes crumbly and evenly coated.
Press this oat mixture firmly into the bottom of the prepared pan, smoothing it out with the back of a spatula. Bake for 15 minutes until lightly golden and fragrant.
While the crust bakes, place the chopped dates into a saucepan with 2 tablespoons of water and lemon juice. Cook over low heat, stirring frequently, until the dates soften, become sticky, and glossy, about 5-7 minutes.
Remove the date mixture from heat and let it cool slightly. Use a spoon to mash it into a thick, gooey paste.
Spread the warm, sticky date filling evenly over the pre-baked crust, using a spatula to smooth the top.
Sprinkle the chopped nuts evenly over the top of the date layer, pressing them gently into the filling for extra crunch.
Bake the assembled bars for another 20 minutes until the edges are darker and the filling is set but still chewy.
Remove from the oven and let cool completely in the pan on a wire rack for at least 30 minutes, allowing the bars to firm up.
Use a sharp knife or pizza cutter to slice the cooled bars into squares or rectangles. Serve at room temperature for the best texture and flavor.
Enjoy these chewy, caramel-flavored date bars as a sweet snack or breakfast treat, storing leftovers in an airtight container for up to a week.
