Fig Bars *G*
Yield
1 servingsPrep
20 minCook
10 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
figs
moist, dried |
|
| ¼ | cup |
sugar
|
|
| ¾ | cup |
water
|
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
figs
moist, dried |
|
| 59 | ml |
sugar
|
|
| 177 | ml |
water
|
|
| 3E+1 | ml |
lemon juice
|
|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
Directions
For filling: finely chop figs and mix in saucepan with sugar, water and lemon juice.
Place over medium heat; cook, stirring for 10 min. or until thick and jam- like.
Remove from heat; cool. Cover and chill.
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 and chill 3 to 4 hours or overnight.
When ready to bake, turn dough out onto lightly floured surface.
Roll into a 14x12 rectangle.
Cut into 4 strips 3½ x 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 seam side down on baking sheets.
Bake at 375 for 10 to 12 min. or until firm and lightly browned.
Cool on racks.
Store airtight.
Note: chilling dough overnight is best.
