Fig Bars

 This recipe for fig bars was one I had to try, Fig cookies being one of my all time favorite cookies and while I don’t have access to fresh figs you can buy dried ones at our local store. This recipe calls for a nine ounce bag of dried Mission figs and the bags are now seven ounces. I had bought two bags, so divided them into 8 ounces each.  This yielded plenty of fig filling and while they were good cooled, they were marvelous eaten warm. They are easy to make if you are needing a last minute treat. Do try them the way the recipe is written and than I think you could do some variations, maybe some orange peel added? I will make these again as they were so well received.

Fig Bars

Prep Time 30 min       Total Time  1 hr 50 min       Servings 16

Crust

½ cup butter or margarine, softened

¼ cup granulated sugar

¼ teaspoon vanilla

1 cup Gold Medal™ all-purpose flour

Filling

¼ cup granulated sugar

1 cup boiling water

1 bag (9 oz) dried Mission figs, chopped (1 cup)

Topping

¼ cup Gold Medal™ all-purpose flour

¼ cup packed brown sugar

3 tablespoons cold butter (do not use margarine)

¼ cup quick-cooking oats

¼ cup chopped walnuts

 Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set

 Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.

 In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.

 Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.