This is one of the first fig bar recipes I ever tried, and it’s still a favorite. Originally from Cooking Light magazine, these bars are made with dried figs which you boil with a mixture of port wine and orange juice. Or you can use just orange juice, which is the way I’ve always made them. I’m sure they are even better with the Port.
The recipe calls for an 8 inch square pan, which I recommend lining with foil so that you can easily lift the bars out before cooling and cutting.
Cooking Light Fig Bars Variations
Also, feel free to be creative! I’ve made these with 100 % dried figs, but I’ve also used combinations of dried fruit including dried figs and dried cranberries. I’m sure dried cherries would be good too.
Fig Bars from Cooking Light
- 1/2 pound dried figs, stemmed removed, chopped
- 1/2 cup port wine or fresh orange juice
- 1/2 cup orange juice
- 1 cup all-purpose flour (127 grams)
- 1 1/2 cups quick-cooking oats
- 2/3 cup packed light brown sugar (130 grams)
- 1/2 teaspoon ground cinnamon
- 6 tablespoons chilled butter — cut into pieces (84 grams)
- 1 large egg white
- Cooking spray
- Preheat oven to 350 degrees F.
- Combine figs, wine, and juice in a medium saucepan; bring to a boil over medium heat. Reduce heat and simmer, uncovered, until figs are tender and most of liquid is absorbed (about 20 minutes). Remove from heat. Cool slightly.
- Place fig mixture in a food processor; process until smooth. Spoon into abowl; cool completely.Plac
- Place flour, oats, sugar, and cinnamon in a food processor; process until oats are finely ground. Add butter; process until mixture resembles coarsemeal. Add egg white; pulse to combine.
- Firmly press half of crumb mixtureinto an 8-inch square pan coated with cooking spray. Spread fig mixtureover crumb mixture. Sprinkle with remaining crumb mixture; press gently.
- Bake at 350° for 25 minutes. Cool completely on a wire rack.