Fig Newton Bars

Not too long ago, Hubs came home with a container of figs. The story is pretty random, but the bottom line is. I ended up with some dried figs. 

The other time I had figs (not a common ingredient in my area) I made Figgy Pudding. Wanting to try something new, I made Fig Newton Bars.

  Fig Newtons are commercially available in my area and I enjoyed them as a child so I was interested in making an approximation now.

They were  pretty good, but made quite a large batch for a household of my size, so I took most of them to a gathering at church.

Much to my surprise, a lady whom I only knew by face came up and gave me a huge hug.

She asked me if I was from Oklahoma, because the bar tasted exactly like her grandmother’s bars from Oklahoma!

I had to admit that I’d googled the recipe but was happy that I’d found an authentic recipe that reminded his woman of her childhood!

Sunday Funday

Figs

• Fig and Prosciutto Pizza by A Day in the Life on the Farm
• Fig Bites in Phyllo Cups by Palatable Pastime
• Fig Newton Bars by Amy's Cooking Adventures
• Fresh Fig Cake With Walnuts Crumb Topping by Sneha's Recipe
• Fresh Fig Margarita by Karen's Kitchen Stories
• Gelato di Fichi by Culinary Cam

Fig Newton Bars

Adapted from Dessert for Two

Filling

8 ounces dried kalamata figs, stemmed and quartered

2 cups 100% apple juice

Pinch salt

2 teaspoons lemon juice

Crust

6 tablespoons butter, softened

¾ cup light brown sugar, packed

1 egg

2 teaspoons vanilla extract

¾ cup all purpose flour

⅓ cup whole wheat flour

¼ teaspoon baking powder

¼ teaspoon salt

Place the figs, apple juice, and salt in a small saucepan over medium heat.  Simmer for 30 minutes or until the figs are soft and almost all the liquid is evaporated.  The remaining liquid will be thick and syrupy.  Set aside to cool for at least 15 minutes.

Meanwhile, make the crust.  

Beat together the butter and sugar until light and fluffy.  Add the egg and vanilla and mix until combined.

Add the dry ingredients and stir until mixed.  The mixture will be quite sticky.  Refrigerate fo 10-20 minutes to help the mixture firm up.

Meanwhile, preheat the oven to 350 degrees F and line an 8x8 baking pan with parchment.  Spray generously with nonstick spray.

Take half the crust mixture and press into the bottom of the pan.  Bake in the preheated oven for 15 minutes.  Remove and cool for a few minutes.

Meanwhile, pour the cooled fig mixture into the bowl of a food processor and pulse until smooth.

Spread the smooth fig mixture over the cooled crust.  Top with the remaining crust.  I flattened pieces in my hands and layed it over the fig mixture.  

Bake in the preheated oven for 20-30 minutes or until the crust is golden brown.

Cool completely, then remove from pan and cut into squares.