Sticky Toffee Date Bars Recipe - Los Angeles Times

Ingredients

• 462 grams (1 pound; 3 1/4 cups) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon fine sea salt
• 364 grams (13 ounces; 1 3/4 cups) granulated sugar
• 161 grams (6 3/4 ounces; 1/2 cup) unsulphured molasses (not blackstrap)
• 113 grams (4 ounces; 1 stick) unsalted butter, room temperature
• 1 large egg
• 225 grams (8 ounces) Medjool dates, pitted and finely chopped (see note above)
• 1 tablespoon fresh lemon juice
• 100 grams (3 1/2 ounces; 1/2 cup) turbinado sugar, such as Sugar in the Raw
• Silver and gold sprinkles, for decorating decorate