Fig Bars (from Valley Fig Growers website)

[Guest guest]

Fig Bars

 

The following recipe is reprinted with permission of Cook's Illustrated

 

From America's Test Kitchen

Makes 36 bars

 

Note that a glass baking dish will yield a browner bottom crust than a metal

pan. If you prefer a bar with more chew, choose the rolled oats over the quick

oats.

 

1 pound dried figs, stems removed

2 1/2–3 cups apple juice

Vegetable oil spray

1 3/4 cups (8 3/4 ounces) unbleached

all-purpose flour

1 1/2 cups rolled or quick oats

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

16 tablespoons (2 sticks) unsalted butter, softened

1 cup packed (7 ounces) light brown sugar

2 teaspoons vanilla extract

 

Bring the figs and 2 cups of the apple juice to a simmer in a medium saucepan

over medium heat. Cook, stirring occasionally, adding more juice as necessary,

cup at a time, until the figs are puffed and soft and most of the liquid has

been absorbed and the remaining liquid is thick and syrupy, 30 to 40 minutes.

Transfer the figs and the remaining apple juice to a food processor and puree

until very smooth, about 1 minute, scraping down the sides of the bowl with a

rubber spatula as necessary. Transfer to a medium bowl and set aside at room

temperature until completely cool, about 45 minutes.

Adjust an oven rack to the lower-middle position and heat the oven to 350

degrees. Spray a 9-inch square baking pan with vegetable oil spray. Following

the illustrations below, fit one sheet of foil or parchment (large enough to

overhang the sides of the pan) into the bottom of the greased pan, pushing it

into the corners and up the sides of the pan (the overhang will help in the

removal of the baked bars). Fit the second sheet in the pan in the same manner,

perpendicular to the first sheet. Spray the foil with vegetable oil spray.

Whisk the flour, oats, cinnamon, baking soda, and salt together in a medium bowl

and set aside. In the bowl of a standing mixer fitted with the paddle

attachment, beat the butter, brown sugar, and vanilla on medium speed until

light and fluffy, about 3 minutes. Turn the mixer to low speed, add the dry

ingredients, and beat until the mixture is well combined and resembles moist

sand, about 2 minutes. Transfer half of the mixture to the prepared pan and use

your hands to press the crumbs evenly into the bottom. Using a rubber spatula,

spread the cooled fig puree evenly over the bottom crust. Sprinkle the remaining

crumbs evenly over the puree and press lightly to adhere.

Bake until the fig puree bubbles around the edges and the top is golden brown,

40 to 50 minutes, rotating the pan from front to back halfway through the baking

time. Cool on a wire rack to room temperature, about 2 hours. Remove the bars

from the pan using the foil handles and transfer to a cutting board. Cut into

1-inch squares and serve.

Easy Bar Cookie Removal

Place two sheets of aluminum foil or parchment perpendicular to each other in

the pan. Transfer half of the crumb mixture into the pan, pressing it evenly

onto the bottom, reaching all corners. Spread the crust with the fig puree and

sprinkle with the remaining crumb mixture.

 

After the bars have baked and cooled, use the foil or parchment to transfer them

to a cutting board, then slice into individual portions.

 

These came out excellent! Though DH says more figs would be better He'd

prefer a higher fig to crust ratio

Speaking of figs, we bought a homemade cabinet sized (over 4' tall!) dehydrator

for $25 at the Habitat store yesterday. marked down from $50! It's got 12 slots

with drying screens and a heater and a fan. Can't wait to try it out.

 

Cyndy in still hot GA