Monday, January 18, 2010

Chewy California Fig Bars

Another treat I've always wanted to make and just hadn't yet is fig bars. I found a great recipe, Chewy California Fig Bars, that I thought suitable for the dried California figs I had on hand. So, I commenced to making them - finally!!

I must say they were most delicious and well worth the effort. They are quite chewy due to the figs, I'm sure, and had such a delightful buttery crumb crust and topping that is to die for!

As is the usual protocol, I brought the bars into work the next day for my cubemates to enjoy. They are so spoiled that the next day five different people came to my cube to see what treat I may have brought in that day!

It's interesting that after I made these and had one myself, I vaguely remember having these same creations, on occasion, as a dessert with my elementary school lunches. They may have been fig bars but I suspect they were cherry bars. And that, my friends, is the flavor bar I will bake next when I make these again!

Chewy California Fig Bars


8 oz dried figs
1 C. granulated sugar
1/2 C. hot water
1/2 C. chopped nuts

Crumb Crust and Topping:

1 C. salted butter
1 3/4 C. quick-cooking oats
1 3/4 C. flour
1 C. light brown sugar
1/2 t. vanilla
1/2 t. salt

Preheat the oven to 350 degrees (or 325 if using a glass baking dish). Have ready a 13 x 9-inch metal baking pan or glass dish.

With scissors, cut figs into small pieces. In a medium saucepan, combine the figs, sugar, water, and nuts. Heat to boiling. Reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Set aside to cool.

In a large bowl, with an electric mixer at medium-high speed, beat the butter, brown sugar, salt, and vanilla until very creamy, 2-3 minutes. With a mixing spoon, stir in the flour and oats until well blended and crumbly. Press two-thirds of this mixture evenly onto the bottom of the ungreased pan. Spread the filling over the top. Crumble the remaining crust mixture over the filling. Bake for 25-30 minutes until lightly browned. Reverse the pan from front to back once during baking. Set the pan on a wire rack to cool completely before cutting into 6 x 6 rows.

Store in the baking pan, tightly covered with aluminum foil or plastic wrap.
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