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Children will love these fig bars that look and taste so much like the commercial product, only much better. Makes 40 bars.

Fig Filling (recipe follows)

• 1/2 cup butter or margarine
• 1 cup brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• l/2 teaspoon baking soda

Fig Filling:

1. Finely chop I pkg. (12 oz.) of moist dried figs.
2. Mix in a saucepan with 1/4 cup sugar, 3/4 cup water, and 2 tablespoon lemon juice.
3. Place over medium heat.
4. Cook, stirring, for 10 minutes or until thick and jam-like.
5. Remove from heat.
6. Cool.
7. Cover and chill.

Tips: This dough is very sticky. Chill the dough overnight and it won't stick as much and you'll need much less flour to roll it.

Making Fig Bars:

1. Prepare Fig Filling. Set aside.
2. With mixer, beat together butter, sugar, eggs, and vanilla until well blended.
3. Mix flour, salt and baking soda.
4. Stir into first mixture (dough will be stiff).
5. Wrap in plastic wrap.
6. Chill for 3 to 4 hours or overnight.
7. When ready to bake, turn dough out on lightly floured surface.
8. Roll into a 14-by-12 inch rectangle.
9. Cut into 4 strips 3 1/2-by-12 inches long.
10. Spoon filling evenly down center of strips.
11. With spatula, turn in sides of strips.
12. Press edges together to seal.
13. Cut each strip into 10 pieces.
14. Arrange seamside down on baking sheets.
15. Bake at 375-degrees for 10 to 12 minutes or until firm and lightly browned.
16. Remove to racks to cool.
17. Store airtight.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith

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