Filling
- 8 ounces California Dried Figs, stems removed and chopped fine
- 1 cup sugar
- ½ cup chopped walnuts
- ½ cup hot water
Crust and Topping
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon vanilla
- 1¾ cups old-fashioned rolled oats
- 1¾ cups all-purpose flour, sifted
- Ice water as needed
Nutritional Information
Nutrition Facts (per serving)
Calories 120 (36% from Fat); Total Fat 4.5g; Saturated Fat 3g; Trans Fat -0-g; Cholesterol 10mg; Sodium 55mg; Potassium 66mg; Carbohydrate 17g; Sugar 11g; Dietary Fiber 1g; Protein 1g
Daily Values
Vitamin A 2% Vitamin C 0% Calcium 2% Iron 4%
Directions
To make the filling, combine figs, sugar, walnuts, and water in small saucepan. Cook over medium heat 10 to 15 minutes, until thickened, stirring frequently. Set aside to cool.
Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with butter or cooking oil.
Cream butter with brown sugar in a large mixing bowl until light and fluffy, about 3 minutes. Add salt and vanilla; beat together. Add oats and flour, mix until blended into a dough. Press half of the dough evenly into the bottom of the prepared baking pan.
Spread the cooled fig filling evenly over the bottom layer of dough.
Next, add ice water a ½ teaspoon at a time to the remaining dough and mix to toss lightly until a ball forms and cleans sides of bowl. It should become a dough you can roll like a pie crust. If the dough becomes too wet, sprinkle with a little more flour to correct it. Turn the dough onto a lightly floured surface and roll into a rectangle to fit the baking pan. Transfer the sheet of dough to the baking pan and lay it over the fig filling. Trim any overhanging edges to fit.
Bake for 25 to 30 minutes or until lightly browned. Cool in the pan. Cut into 18 to 24 bars depending on your desired size and serve.