Fig Newton Bars Recipes

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
• Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
• In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
• Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Steps:

• Dice figs, soak in water 1 hour.
• Add sugar & cook on medium heat until of thin jam consistency.
• Beat sugar, butter, egg, milk & vanilla until well blended.
• Add dry ingredients.
• Mix well and refrigerate for 1 hour.
• Place 1/2 on well floured dough cloth; knead about 6 times.
• Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
• Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
• Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.

Steps:

• Cream the shortening and 1 cup sugar; add the egg and beat until light and fluffy.
• Mix the milk with the vanilla.
• Sift salt, flour and baking powder together; add alternately with milk to creamed mixture.
• Blend well.
• Roll out to 1/8 inch thickness on lightly floured board (rectangle shape).
• Put figs in saucepan with remaining sugar and 1 cup boiling water.
• Boil 5 minutes; cool.
• Spread the cooked mixture over half the dough; fold over the other half of the dough to cover.
• Cut into rectangular bars.
• Bake in 400°F for 12 to 15 minutes.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
• Meanwhile, place figs and warm water in food processor. Cover; process until smooth paste forms. Add syrup and lemon peel; process until well blended. Spread fig mixture evenly over partially baked crust.
• In small bowl, mix reserved 1 1/2 cups crumb mixture and the walnuts. Sprinkle over fig mixture.
• Bake 20 to 25 minutes or until light golden brown. Cool completely on cooling rack, about 30 minutes. Cut into 6 rows by 4 rows.