Preheat oven to 350 degrees (F).

Line a 13" x 9" sheet pan with aluminum foil.

In a large bowl, cream 1/2 cup brown sugar, 2/3 cup butter, and 1/2 cup corn syrup. Add 1 teaspoon almond extract and the egg and mix well.

Slowly add the flour and salt, mixing well to combine into a dough. Spread the dough in the pan, pressing to the edges.

Bake 18 to 20 minutes or until a light golden brown.

While the crust is baking, heat 1/3 cup brown sugar and 1/3 cup corn syrup syrup over a low heat in a medium saucepan, stirring constantly until the sugar is dissolved.

Stir in 1/4 cup butter and heavy cream. Raise heat to medium, and heat mixture until it boils. Remove it from the stove and stir in the teaspoon of almond extract.

Once the crust is cooked, sprinkle the almonds and dates over the crust, making sure they're evenly distributed. Pour the hot filling over the nuts and dates, making sure to spread it evenly over the almonds and dates.

Bake 15 to 20 minutes, or until light brown and set. Remove from oven and cool about halfway.

Melt the white chocolate by following the directions on the bag. (Add 1/2 tablespoon to a full tablespoon of vegetable oil to thin the white chocolate if necessary.)

Use a spoon to drizzle or drop the white chocolate onto the partly warm uncut bars.

Put the tray into the refrigerator to finish cooling and to harden the white chocolate.

Once the uncut bars are completely cool, use a sharp knife and carefully cut them into 16 bars or 24 squares.