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
- Finely chop I pkg. (12 oz.) of moist dried figs.
- Mix in a saucepan with 1/4 cup sugar, 3/4 cup water, and 2 tablespoon lemon juice.
- Place over medium heat.
- Cook, stirring, for 10 minutes or until thick and jam-like.
- Remove from heat.
- 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:
- Prepare Fig Filling. Set aside.
- With mixer, beat together butter, sugar, eggs, and vanilla until well blended.
- Mix flour, salt and baking soda.
- Stir into first mixture (dough will be stiff).
- Wrap in plastic wrap.
- Chill for 3 to 4 hours or overnight.
- When ready to bake, turn dough out on lightly floured surface.
- Roll into a 14-by-12 inch rectangle.
- Cut into 4 strips 3 1/2-by-12 inches long.
- Spoon filling evenly down center of strips.
- With spatula, turn in sides of strips.
- Press edges together to seal.
- Cut each strip into 10 pieces.
- Arrange seamside down on baking sheets.
- Bake at 375-degrees for 10 to 12 minutes or until firm and lightly browned.
- Remove to racks to cool.
- Store airtight.
© 1995 Elizabeth Snare Smith