Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 25 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR FIG FILLING
- 8 oz California figs (Calimyrna
- 1/3 c Fruit juice or water
- 1/2 ts Ground cinnamon; (1/2 to 1)
FOR CRUST
Preparation
Preheat oven to 350 degrees. To prepare filling: Combine figs, juice, vanilla, cinnamon and nutmeg in a blender or food processor; process until pureed. Set aside. To prepare crust: Combine flour, oats, sugar, vanilla, salt and butter in food processor bowl fitted with metal blade. Process until blended, about 30 to 60 seconds. (To mix by hand: In large mixing bowl, combine flour, oats, sugar, vanilla and salt. Cut butter into small chunks, then cut into flour mixture with pastry blender or two knives until mixture is blended.)Reserve 1/2 cup mixture for topping. Pat remaining mixture evenly over bottom of 9-by-9-by-2-inch pan. Spread fig filling evenly over crust. Sprinkle with reserved 1/2 cup topping. Bake until lightly browned, about 25 to 30 minutes. Let cool in pan. Yield: 25 bars. From The California Fig Advisory Board. Recipe by: St. Louis Post-Dispatch 11/10/97 Posted to JEWISH-FOOD digest by Nancy Berry on Feb 04, 1999, converted by MM_Buster v2.0l.
